Speedy Chili Pot Pie

Cinco de Mayo - World Cuisine

Simple, inexpensive -- and my children gobble it up! My 9 year-old has even made this for us. :0) Note: you will need whatever ingredients the cornbread mix calls for. Jiffy® calls for 1 egg and 1/3 cup milk. Egg substitute works well, too.

Brief

Prep 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 6

Yield: 6 servings

Speedy Chili Pot Pie

Ingredients

2 (15 ounce) cans turkey chili with beans

undrained

1 (8.5 ounce) package corn bread/muffin mix

⅓ cup milk

1 egg

2 tablespoons shredded Cheddar cheese

or as desired

1 tablespoon sour cream

or as desired

Chef John's Chicken a la King

World Cuisine

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Pour the turkey chili into a 9-inch pie dish. In a bowl whisk together the corn bread mix milk and egg until slightly lumpy; spoon the corn bread batter on top of the chili.

Step 3

Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.

Nutritional Information

Speedy Chili Pot Pie

Servings Per Recipe:6

Calories: 306.4

% Daily Value *

Protein: 16.3g 33%

Carbohydrates: 42.2g 14%

Dietary Fiber: 4g 16%

Sugars: 8.3g

Fat: 8g 12%

Saturated Fat: 2.5g 13%

Cholesterol: 57.2mg 19%

Vitamin A Iu: 1141.8IU 23%

Niacin Equivalents: 0.5mg 4%

Vitamin C: 0.9mg 2%

Folate: 25.6mcg 6%

Calcium: 202.2mg 20%

Iron: 3.3mg 18%

Magnesium: 43.8mg 16%

Potassium: 434.4mg 12%

Sodium: 1371.8mg 55%

Calories From Fat: 71.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.