You know those times when you have the energy to cook something, but the thought of making multiple dishes to make up a whole meal is completely beyond you?? We obviously know this feeling well, so we packed everything we could think of into this one recipe, that way, once it’s cooking away we can wipe our hands of it and go get comfortable before putting dinner on the table.
Inspired by the time-tested classic, chicken pot pie, we decided to take things in a southwestern, Tex-Mex direction and turn our meal into a chili pot pie. We swapped beef chili in for chicken and used a hearty cornbread topping instead of the traditional, flaky crust. This stuff is ridiculously good. While you’re more than welcome to use store-bought chili – it’s definitely a huge timesaver – we figured we’d make a batch from scratch, then top it with some doctored up box mix cornbread. A little work in the beginning, followed up with an easy fix for some seriously good cornbread to complement the spicy, zesty flavors from the chili.
Speaking of spice, we went a little crazy with 2 tablespoons of chili powder; it really isn’t too spicy, but adds great flavor…if that sounds like too much though, feel free to go a little lighter with it. This all-in-one dinner is epically delicious and we know you’ll be hooked after the first time you make it. Find out and see for yourself!
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