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Skillet Chili Cornbread Pot Pie

You know those times when you have the energy to cook something, but the idea of making several dishes to make up a complete meal is completely beyond you? Of course we know that feeling, so we’ve put together everything we could think of in this one recipe, so that when we’re done cooking, we can wipe our hands of it and get comfortable before we put dinner on the table.

Inspired by the proven chicken pie classic, we decided to head southwest, Texas, and turn our meal into a chili pie. We replaced the chili beef pie with chicken and used a cornbread filling instead of the traditional flaky crust. This stuff is ridiculously good.

Although you can use store-bought chili – certainly a huge time saver – we figured we could make a batch from scratch and then fill it with a canned mixed cornbread filling. A bit of work at first, followed by an easy solution for a really good cornbread to complement the spicy and tangy flavours of the chili.

Speaking of spices, we went a little crazy with 2 tablespoons of chili powder; it’s really not too spicy, but it adds great flavor… if it seems too much, feel free to lighten it up a bit. This all-in-one dinner is delicious and we know you’ll be hooked after the first time you make it. Discover it and see for yourself!

Chili Cornbread Pie
45 minutes to prepare services 6-8

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Natilla

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