If you’re craving a cozy, hearty meal that feels like a warm hug from the inside out, this Skillet Chili Cornbread Pot Pie Recipe is exactly what you need. Picture a robust, spicy chili loaded with beans and savory ground beef, all bubbling merrily beneath a golden, fluffy cornbread crust. Every bite offers a perfect balance of spicy, savory, and slightly sweet flavors with irresistible textures—from the tender chili filling to the soft, cheesy cornbread top. This dish turns weeknight dinner into a special occasion without requiring a gourmet level of effort. It’s comfort food elevated to a crowd-pleasing masterpiece you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Skillet Chili Cornbread Pot Pie Recipe lies in its simple yet bold ingredients. Each one plays a vital role, from the deeply flavored spices in the chili to the sweet creaminess of the cornbread topping. Let’s look at the essentials that come together to create this unforgettable dish.
- Ground beef: Provides savory richness and a hearty base for the chili.
- Tomato sauce: Creates a smooth, tangy chili foundation.
- Diced tomatoes with green chiles: Adds freshness and a mild kick of heat.
- Kidney or pinto beans: Brings texture and earthy depth to the chili.
- Black beans: Offers a contrasting color and creamy bite.
- Yellow onion: Adds sweetness and savory aromatics when sautéed.
- Garlic: Provides essential warmth and complexity.
- Chili powder: The star spice that builds classic chili flavor.
- Cumin: Adds smoky earthiness that complements the meat.
- Oregano: Offers a subtle herbal brightness.
- Extra-virgin olive oil: Used for sautéing and enriching flavor.
- Kosher salt and freshly ground black pepper: Essential seasonings that enhance every ingredient.
- Cornbread mix: The key for a tender, slightly sweet topping.
- Eggs: Help bind and add moisture to the cornbread.
- Milk: Creates the perfect batter consistency.
- Creamed corn: Adds moisture and a touch of natural sweetness to the topping.
- Cheddar cheese (optional): Melts into the cornbread for extra richness and flavor.
How to Make Skillet Chili Cornbread Pot Pie Recipe
Step 1: Preheat and Prepare the Chili Base
First things first, set your oven to 400°F (200°C) so it’s ready to bake the pot pie later. Meanwhile, heat the olive oil in a large, ovenproof skillet over medium-high heat. Toss in the finely chopped onion and cook until it softens and becomes translucent, about five minutes. Then stir in the minced garlic and let it cook for another minute or two until fragrant. Next, add the ground beef, breaking it apart as it browns over the next 8 to 10 minutes. Sprinkle in the chili powder, cumin, oregano, salt, and pepper to season the meat beautifully. Stir in the tomato sauce, diced tomatoes with green chiles, and both kinds of beans, then let everything simmer gently for 15 to 20 minutes to meld the flavors.
Step 2: Whip Up the Cornbread Topping
While the chili is working its magic, mix together the cornbread batter. In a large bowl, combine the cornbread mix with eggs and milk until everything is just blended. Fold in the creamed corn for moisture and subtle sweetness, and sprinkle in the cheddar cheese if you’re feeling cheesy. This batter will crown your chili with a moist, tender topping that perfectly contrasts the rich filling.
Step 3: Assemble and Bake
Once the chili has simmered and your cornbread batter is ready, simply pour the batter evenly over the top of the chili in the skillet. Use a spatula to spread it out gently and make sure it covers the entire surface. Transfer your skillet to the preheated oven and bake for 20 to 25 minutes. You’re aiming for a golden, slightly crispy cornbread topping with bubbly chili peeking out around the edges—a true feast for the senses.
Step 4: Cool and Enjoy
After baking, let the Skillet Chili Cornbread Pot Pie Recipe cool for a few minutes before serving. This resting time helps the layers set and lets the flavors settle perfectly. Then scoop out your serving and savor every comforting bite!
How to Serve Skillet Chili Cornbread Pot Pie Recipe
Garnishes
To elevate the flavor and presentation of this dish, consider fresh garnishes like chopped cilantro or green onions. Dollops of sour cream or a sprinkle of shredded cheese add creamy richness. For a bit of zesty contrast, sliced jalapeños or a splash of hot sauce brings an exciting kick.
Side Dishes
This hearty pot pie stands well on its own, but pairing it with a crisp side salad can lighten the meal and provide refreshing balance. Crunchy coleslaw or a simple lettuce salad with a citrus vinaigrette are perfect companions. For an extra indulgent treat, serve alongside garlic bread or tortilla chips for scooping up every last bit.
Creative Ways to Present
Change up the presentation by serving this recipe in individual skillets or oven-safe ramekins, making it feel personal and special for guests. You could also turn it into a layered casserole in a baking dish for easier sharing at potlucks or family dinners. Either way, the vibrant colors and textures of this Skillet Chili Cornbread Pot Pie Recipe make it a feast for both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers—and trust me, you might—store them in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, so it’s a great make-ahead option for busy days.
Freezing
This dish also freezes beautifully. Let it cool completely, then transfer portions to freezer-safe containers or wrap tightly with foil and plastic wrap. Freeze for up to 2 months. To enjoy, thaw overnight in the fridge before reheating.
Reheating
The best way to reheat leftovers is in the oven to keep the cornbread topping from getting soggy. Place the pot pie in a preheated 350°F (175°C) oven for about 20 minutes or until warmed through. If you’re in a hurry, microwave on medium power in short bursts, but be aware the texture might soften slightly.
FAQs
Can I make the chili base ahead of time?
Absolutely! The chili base can be prepared a day or two in advance and refrigerated. This actually allows the flavors to develop even more. Just add the cornbread topping and bake when ready to serve.
What if I don’t have cornbread mix?
No problem! You can make your own cornbread batter from scratch using cornmeal, flour, baking powder, sugar, eggs, and milk. Just add creamed corn and cheese as directed for that extra moist texture.
Can I use ground turkey instead of beef?
Yes, ground turkey works well and reduces the fat content. Just follow the same cooking steps, making sure to brown the turkey thoroughly for the best flavor.
Is this recipe spicy?
The level of spice is moderate thanks to the chili powder and green chiles, but it’s very adaptable. Adjust the chili powder up or down, or add fresh jalapeños if you want more heat.
How do I make this recipe vegetarian?
Simply omit the ground beef and add extra beans or vegetables like bell peppers and zucchini. You can also replace beef with plant-based ground meat alternatives and follow the same instructions.
Final Thoughts
This Skillet Chili Cornbread Pot Pie Recipe is a true culinary gem that brings warmth, comfort, and hearty flavor into your kitchen with every bake. Whether you’re feeding family, friends, or just treating yourself, it’s a crowd-pleaser that’s surprisingly simple to make. I encourage you to give it a try soon—you might just find your new favorite weeknight supper or weekend indulgence!
Print
Skillet Chili Cornbread Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Skillet Chili Cornbread Pot Pie is a hearty and comforting dish that combines a spicy, flavorful chili base with a moist cornbread topping baked to golden perfection. Perfect for weeknight dinners or casual gatherings, it offers layers of ground beef, beans, tomatoes, and spices under a cheesy cornbread crust.
Ingredients
Chili Base
- 1 ½ pounds ground beef
- 2 (8 oz.) cans tomato sauce
- 1 (10 oz.) can diced tomatoes with green chiles
- 1 (14 oz.) can kidney or pinto beans, rinsed and drained
- 1 (14 oz.) can black beans, rinsed and drained
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Cornbread Topping
- 2 (8 oz.) packages cornbread mix
- 2 eggs
- â…” cup milk
- 1 (8 oz.) can creamed corn
- 1 cup cheddar cheese, grated (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the pot pie after assembling.
- Prepare the Chili Base: Heat 2 tablespoons of extra-virgin olive oil in a large ovenproof skillet over medium-high heat. Add the finely chopped yellow onion and sauté until softened, about 5 minutes. Add minced garlic and cook for an additional 1–2 minutes until fragrant. Stir in the ground beef and cook until browned fully, about 8–10 minutes. Season the meat mixture with 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon oregano, kosher salt, and freshly ground black pepper to taste. Then add the tomato sauce, diced tomatoes with green chiles, and both rinsed and drained beans. Let the chili simmer for 15–20 minutes, stirring occasionally to blend the flavors and thicken the sauce. Adjust seasoning as needed.
- Prepare the Cornbread Topping: In a large mixing bowl, combine the cornbread mix with 2 eggs and â…” cup milk. Gently fold in the 8 oz. can of creamed corn and the grated cheddar cheese if using. Mix just until combined to avoid overworking the batter.
- Assemble and Bake: Pour the prepared cornbread batter evenly over the hot chili mixture in the skillet. Use a spatula to spread it out smoothly. Place the skillet in the preheated oven and bake for 20–25 minutes or until the cornbread topping has turned golden brown and is fully cooked through. The chili beneath should be bubbling around the edges, signaling it is hot and ready.
- Serve: Remove the skillet from the oven and allow the pot pie to cool slightly for a few minutes before serving. This resting time helps the dish set and makes it easier to serve. Enjoy this delicious chili cornbread pot pie warm.
Notes
- Use an ovenproof skillet to avoid transferring the chili mixture to another baking dish.
- For a spicier pot pie, add extra diced green chiles or a pinch of cayenne pepper to the chili mixture.
- Cheddar cheese in the cornbread topping is optional but adds a nice richness and flavor contrast.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Drain beans well to prevent excess moisture which could affect the cornbread texture.
