MENU
  • Pinterest
    2
  • Save
    1
  • Print
    4
  • Facebook
    0
  • Email
    1

Mini Chili Pot Pies

mini chili pot pies Entree
Mini Chili Pot Pies
  • Prep 20 min
  • Total 45 min
  • Ingredients 12
  • Servings 8

You’ve never had chili like this before! Your two favorite winter comfort foods—pot pie and chili—join forces in this super-easy recipe. Homemade stovetop chili gets divided into eight individual ramekins and topped with Pillsbury™ biscuits, then brushed with honey butter and cornmeal for the tastiest personal serving of chili and biscuits you’ll ever try. Perfect for fun family dinners or football viewing parties! MORE+ LESS-

December 3, 2018
Pillsbury Biscuits
Make with
Pillsbury Biscuits

Ingredients

1
lb ground beef (at least 80% lean)
1/2
cup chopped onion
1
can (14.5 oz) fire-roasted diced tomatoes, undrained
1
can (15.5 oz) chili beans (pinto beans with chili peppers, onion and garlic in a zesty tomato sauce), undrained
1 1/2
teaspoons Worcestershire sauce
4
teaspoons chili powder
3/4
teaspoon salt
1/4
teaspoon pepper
3
tablespoons butter
1
tablespoon honey
1
can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original biscuits
4
teaspoons yellow cornmeal

Steps

Hide Images
  • 1
    Heat oven to 350°F. Place 8 (8- to 10-oz) ramekin cups on large rimmed baking pan.
  • 2
    In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
  • 3
    Add diced tomatoes, chili beans, Worcestershire sauce, chili powder, salt and pepper to beef in skillet. Heat to simmering; cook 3 to 5 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat. Divide chili mixture evenly among cups.
  • 4
    In small microwavable bowl, microwave butter uncovered on High 15 to 20 seconds or until melted. Stir in honey. Separate dough into 8 biscuits; place one on top of each ramekin. Brush tops of biscuits liberally with melted butter mixture; sprinkle with cornmeal.
  • 5
    Bake 21 to 26 minutes or until biscuits are golden brown and baked through.

Expert Tips

  • If you don’t have ramekins at home, you can substitute with oven-safe custard cups.
  • For more chili flavor, increase chili powder to 2 tablespoons. Or, for added heat, stir in 1/4 teaspoon crushed red pepper flakes or ground red pepper (cayenne).
  • Don’t like cornmeal? You can leave the biscuits plain after topping the chili mixture, if you choose.
  • You can store leftover chili mixture in airtight container 3 to 5 days. When you’re ready to eat, reheat on stove.
  • Chili is a popular dish because it’s easy to make ahead of time and stash in the freezer to have on hand for future busy nights. You can freeze this homemade mixture (without the biscuits) in sealed, freezer-friendly containers up to 3 months.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
1090mg
45%
Potassium
270mg
8%
Total Carbohydrate
41g
14%
Dietary Fiber
4g
15%
Sugars
8g
Protein
16g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment