Skillet Chili Cornbread Pot Pie Recipe
This Skillet Chili Cornbread Pot Pie is cozy, hearty comfort food at its best, bringing together robust chili flavors and a fluffy golden cornbread topping all baked up in one skillet. Whether you’re feeding a hungry family, looking for an easy weeknight dinner, or wanting a creative centerpiece for your next get-together, this dish ticks all the boxes: robust, colorful, and so satisfying. It’s incredibly versatile, too—simple swaps make it gluten-free or plant-based in a snap. Gather around the table and get ready for that first, irresistible spoonful of spicy, cheesy chili blanketed with tender, buttery cornbread—you’ll discover why Skillet Chili Cornbread Pot Pie is about to become your new go-to favorite!
Ingredients You’ll Need
Every ingredient in this Skillet Chili Cornbread Pot Pie serves a tasty purpose, from lending deep, smoky flavors to boosting texture, color, and heartiness. These are classic, accessible staples you likely already have on hand, and together they create that crave-worthy, comforting result you’ll love.
- Olive Oil: Gives the veggies and meat a lovely golden start and adds healthy fats.
- Onion: Brings sweetness and depth that form the foundation of any great chili.
- Red Bell Pepper: Adds vivid color and a subtle sweetness that balances the spices.
- Garlic: Provides a warm, aromatic kick that makes the chili pop.
- Ground Beef or Turkey (or plant-based ground): The main protein, making this pot pie extra hearty—easy to customize for vegans, too!
- Chili Powder: Packs a punch of smoky heat, giving that classic chili warmth.
- Ground Cumin: Imparts earthy notes and complexity—don’t skip it!
- Smoked Paprika: Infuses a rich, subtle smokiness that elevates every bite.
- Dried Oregano: Adds an herby backbone that ties all the flavors together.
- Salt & Black Pepper: The essential duo that pulls the whole dish into focus.
- Black Beans and Kidney Beans: Provide color, hearty texture, and protein to the chili.
- Diced Tomatoes: Give juiciness and zesty brightness to the base.
- Corn Kernels: Sweet, juicy pops that complement the chili and feel right at home with cornbread.
- Tomato Sauce: Binds everything and enriches the chili with a lovely, saucy consistency.
- Fresh Cilantro (optional): Lends a fresh, herbal lift—add just before the topping for bright flavor.
- Shredded Cheddar or Vegan Cheese (optional): That melty, gooey factor that takes it over the top (but totally optional).
- Yellow Cornmeal: The star of your cornbread topping—it adds golden color and classic flavor.
- All-Purpose Flour (or gluten-free flour): Makes the cornbread tender and light; use your favorite gluten-free blend if preferred.
- Baking Powder: Helps the cornbread rise up fluffy and perfect.
- Sugar: Just a touch to balance the savory and bring out corn’s natural sweetness.
- Milk or Plant-Based Milk: Keeps the batter moist—works beautifully with non-dairy, too.
- Egg (or Flax Egg): Holds your cornbread together with richness; plant-based subs work seamlessly.
- Melted Butter or Vegan Butter: Adds richness and ensures a beautifully tender crumb.
How to Make Skillet Chili Cornbread Pot Pie
Step 1: Sauté the Aromatics
Start by preheating your oven to 400°F (200°C). While that’s warming up, heat the olive oil in a large, oven-safe skillet over medium heat. Add your diced onion and red bell pepper, then sauté them for about 4 minutes until softened and fragrant. Stir in the minced garlic and let it cook for just a minute—this unlocks even more flavor without burning the delicate garlic.
Step 2: Brown the Protein
Next, add your ground beef, turkey, or plant-based ground into the skillet. Use a wooden spoon to break up the meat as it cooks, aiming for small, even pieces. Cook until it’s browned all over, which should take about 5 minutes. If you notice excess fat, feel free to drain it before moving on—this keeps your Skillet Chili Cornbread Pot Pie from getting greasy.
Step 3: Add Spices and Simmer the Chili
With your protein browned and ready, it’s time to add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well so every bite gets coated with those spices. Pour in the black beans, kidney beans, diced tomatoes, corn kernels, and tomato sauce. Reduce the heat and let everything simmer together for about 5 minutes; this lets all those wonderful flavors mingle. If you love cilantro or cheese, stir them in now for a finishing touch before the cornbread topping.
Step 4: Whip Up the Cornbread Batter
In a medium bowl, whisk the cornmeal, flour (or gluten-free blend), baking powder, sugar, and salt. Stir in the milk (whatever type Main Course. The batter will be thick but spreadable, perfect for spooning over your chili.
Step 5: Assemble and Bake
Gently spoon and spread the cornbread batter over your bubbling chili, being careful to cover it all the way to the edges for a beautiful, golden crust. Slide your skillet into the preheated oven and bake, uncovered, for 20 to 25 minutes or until the cornbread is golden, puffed, and firm to the touch. Let your Skillet Chili Cornbread Pot Pie rest for five minutes—this helps it set and makes serving way easier.
How to Serve Skillet Chili Cornbread Pot Pie
Garnishes
This dish loves a little flair! Top each serving with fresh cilantro, a dollop of sour cream or non-dairy yogurt, diced avocado, or even a handful of sliced jalapeños for extra zip. Each garnish adds color and a final punch of flavor, making your Skillet Chili Cornbread Pot Pie even more tempting.
Side Dishes
Skillet Chili Cornbread Pot Pie is hearty enough to stand alone, but fresh, crisp sides really complement its warm, cozy vibe. Try a simple slaw, a bright mixed greens salad, or roasted vegetables for a contrast in textures. For added fun, put out bowls of tortilla chips for scooping up that chili—nobody ever complains!
Creative Ways to Present
While this dish is a stunner when served straight from the skillet family-style, you can also bake it in individual ramekins for personal pot pies—guests love getting their own mini portion! For casual nights, serve it right from the pan with big spoons, and let everyone dig in. No matter how you serve it, Skillet Chili Cornbread Pot Pie always manages to steal the show.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Simply cover the cooled skillet or transfer the pot pie into an airtight container and refrigerate; it will stay fresh for up to 4 days. The flavors deepen overnight, so it’s a fantastic candidate for next-day lunches.
Freezing
Your Skillet Chili Cornbread Pot Pie freezes surprisingly well. Let it cool completely, then wrap portions tightly in foil or move them to freezer-safe containers. Freeze for up to three months. When you’re ready to eat, thaw overnight in the fridge for best results.
Reheating
For best texture, reheat leftovers in a 350°F (175°C) oven, covered with foil, until warmed through (about 15–20 minutes). For a quick fix, the microwave works, too—just be sure to use a microwave-safe dish. The cornbread topping might lose a bit of its crisp edge but the flavors are still top-notch.
FAQs
Can I make Skillet Chili Cornbread Pot Pie vegetarian or vegan?
Absolutely! Swap the ground meat for your favorite plant-based ground, use vegan cheese, non-dairy milk, a flax egg, and plant-based butter. Every step is just as delicious and satisfying, proving this recipe can fit most dietary needs.
What if I don’t have an oven-safe skillet?
No problem at all. Prepare the chili mixture in a regular saucepan, then transfer it to a greased baking dish before adding the cornbread batter. Follow the same baking instructions and you’ll get the same wonderful results.
How can I make my cornbread topping gluten free?
Simply use a gluten-free flour blend in place of all-purpose flour. Most blends work beautifully and you won’t lose that classic cornbread texture or taste.
What are some ways to add more spice?
If you love a little heat, stir in a chopped jalapeño or two with the peppers, or add a pinch of cayenne to the chili mixture. You can also offer spicy hot sauce or sliced fresh chilies at the table for extra zing.
Can I assemble Skillet Chili Cornbread Pot Pie in advance?
You sure can! Prepare the chili base ahead of time and store it in the fridge for up to two days. When ready to bake, whip up the cornbread topping, assemble, and pop the skillet in the oven—dinner will be on the table in no time.
Final Thoughts
This Skillet Chili Cornbread Pot Pie is pure, cozy joy in a dish—every spoonful is packed with flavor, warmth, and nostalgia. Whether you’re cooking for a crowd or pulling together a comforting weeknight meal, you’ll love its versatility and simplicity. Give it a try, play with the add-ins, and make it your own! I promise, once you taste it, this recipe will quickly earn a permanent spot in your dinner rotation.
Print
Skillet Chili Cornbread Pot Pie Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Skillet Chili Cornbread Pot Pie is a delicious one-skillet meal that combines flavorful chili with a golden cornbread topping. Perfect for a cozy dinner with a Southwestern twist!
Ingredients
Chili:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 pound ground beef or turkey (or plant-based ground for vegan)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans (drained and rinsed)
- 1 can (15 ounces) kidney beans (drained and rinsed)
- 1 can (14.5 ounces) diced tomatoes
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup tomato sauce
- 1/4 cup chopped fresh cilantro (optional)
- 1 cup shredded cheddar or vegan cheese (optional)
Cornbread Topping:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk or plant-based milk
- 1 large egg (or flax egg for vegan)
- 1/4 cup melted butter or vegan butter
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Cook Chili: Heat olive oil in a large oven-safe skillet over medium heat. Cook onion and bell pepper until softened. Add garlic and cook. Brown ground meat, season, and add beans, tomatoes, corn, and sauce. Simmer and add cilantro and cheese if using.
- Prepare Cornbread Topping: In a bowl, mix cornmeal, flour, baking powder, sugar, and salt. Add milk, egg, and melted butter, and stir until combined.
- Assemble and Bake: Spread cornbread batter over the chili in the skillet. Bake for 20-25 minutes until golden.
- Serve: Let rest for 5 minutes before serving.
Notes
- For extra spice, add 1 chopped jalapeño to the chili mixture.
- You can make this entirely plant-based by using vegan substitutes.
- If you don’t have an oven-safe skillet, prepare chili in a saucepan and transfer to a greased baking dish before topping with cornbread batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American, Southwestern
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 9g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 21g
- Cholesterol: 65mg
