Chili Pot Pie with Cornbread Crust

This Chili Pot Pie is served in an individual sized pot with a homemade cornbread crust. The perfect dinner idea for the family on a cold winter day.

An easy weeknight recipe for chili pot pies: use up your leftover chili by baking them up in individual portions, topped with a delicious cornbread crust!

The weather here is absolutely freezing right now! In fact, it’s actually way below freezing. We have been hiding under blankets and making so many of our favorite winter comfort foods. If you’re looking for more dinner recipes to warm your belly check out our Cheeseburger Soup, Crock Pot Pizza Casserole or Instant Pot Potato Soup.

In case you think I am crazy for chili, it’s actually kind of the opposite. I do like chili. The first day you eat it. That’s pretty much where it ends. Leftovers? Not quite as exciting.

But with these leftover chili recipes, chili retains its excitement factor! I could happily eat chili three days in a row

For the cornbread crust, I adapted my favorite cornbread recipe, which is from Javas, an awesome coffee house/restaurant I used to work at back in the day. It is fluffy, moist, and has a touch of sweetness to balance out the savory chili!

Best of all, this recipe is ready in just over 30 minutes. SO fast and so easy!

Plus, with personal-sized portions, you don’t have to share

I love chili so much. It’s one of my favorite meals ever and it’s fun to try new ways to make it! Don’t you think these would also be really great for a Super Bowl party?