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| Speedy Chili Pot Pie |
"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."
Ingredients :
- 2 (15 ounce) cans turkey chili with beans, undrained
- 1 (8.5 ounce) package corn bread/muffin mix
- 1/3 cup milk
- 1 egg
- 2 tablespoons shredded Cheddar cheese, or as desired (optional)
- 1 tablespoon sour cream, or as desired (optional)
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 30M |
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- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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