Next, while your chili is simmering, prepare the cornbread mix according to the package instructions. Once it’s mixed, set it aside and get ready to assemble. Now, I like to portion the chili filling into muffin tins or individual ramekins for that appealing presentation, but you can also make it in one large pie dish if that’s your preference. Just fill each container to about ¾ full with the chili filling, leaving some room for the cornbread topping. I find that everyone loves having their own individual pie to enjoy!
After you’ve filled your pots with that mouthwatering chili, take your cornbread mix and carefully spoon it on top of the chili in each container. Bake them in the preheated oven for about 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted comes out clean. The combination of hot chili and slightly sweet cornbread is nothing short of heavenly! Don’t forget to sprinkle cheese on top during the last five minutes of baking for an extra cheesy finish.
Once they’re fully baked, let them cool for a few minutes before digging in. I often serve these with a side salad or some crunchy tortilla chips to enhance that warm, rustic vibe. Now that you have these delicious Chili Pot Pies ready to serve, just wait till you see the smiles on everyone’s faces!
Pro Tips for Best Results
I tested this recipe using both ground turkey and ground beef to see which one delivered on flavor. While I found ground beef to have a richer taste that people generally enjoy more, the turkey version turned out to be surprisingly tasty too—especially for those looking for a healthier twist. Tailoring this to your preference is key!
Also, when it comes to spicing it up, don’t shy away from adjusting the chili powder and cumin to your taste. I love a good kick, so I sprinkle a bit of cayenne in there too. Just a pinch can elevate the flavor, giving it that extra warmth without overwhelming your palate.
Lastly, if you can let the chili filling sit for a bit after cooking, it allows the flavors to meld even more beautifully. If I have time, I’ll usually make the chili a day in advance and then assemble the pies the next day—it’s completely worth it for that depth of flavor!
Common Mistakes to Avoid
One of the most common mistakes I’ve made when making pot pies was overfilling the containers. Lean on the side of caution and don’t fill them to the brim! The cornbread rises as it bakes, and too much filling can lead to a messy overflow. (See the next page below to continue…)