Imagine comfort food at its coziest and most irresistible: a bubbling, hearty chili packed with veggies and beans, topped with a buttery golden layer of cornbread, all baked together in one glorious skillet. Skillet Chili Cornbread Pot Pie is everything you crave in a weeknight dinner: simple, satisfying, and bursting with bold flavors and textures. It’s the dish I whip up when I want to impress friends (or just unwind after a long day), and I guarantee it will earn a permanent place in your dinner rotation.

Skillet Chili Cornbread Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

The magic of Skillet Chili Cornbread Pot Pie is that its ingredients are easy to find, yet when combined, deliver the ultimate in comfort and satisfaction. Every single component plays a starring role—whether it’s adding creaminess, crunch, savoriness, or a pop of color.

Olive oil: Gives a silky base for sautéing and adds a whisper of richness to the chili.
Ground beef or turkey: The protein hero—choose your favorite or make it vegetarian with more beans or veggies.
Onion (diced): Brings a savory sweetness and depth to every bite.
Garlic (minced): Elevates the chili’s flavor with a subtle, aromatic punch.
Red bell pepper (diced): Adds beautiful color and a mild, fresh crunch.
Chili powder: The backbone of the chili, delivering warmth and spice.
Ground cumin: Offers earthy, complex undertones that round out the flavor profile.
Smoked paprika: Brings a touch of smokiness—like the taste of slow-cooked BBQ.
Salt: Essential for making all the other flavors shine.
Black pepper: Adds a gentle heat and balances the spices.
Black beans (drained and rinsed): Provide extra protein, fiber, and heartiness.
Corn kernels (drained): Lend sweetness and pops of color that burst with every spoonful.
Diced tomatoes with green chilies: Saucy, tangy, and just the right hint of spice.
Tomato paste: Thickens the chili and amplifies the rich tomato flavor.
Shredded cheddar cheese: Melts irresistibly into the chili, adding gooey, savory goodness.
Cornmeal: The soul of the cornbread topping, offering crunch and that signature corn flavor.
All-purpose flour: Gives structure and ensures a tender crumb.
Sugar: Balances the savory elements with a touch of sweetness in the cornbread.
Baking powder: Makes the cornbread light and fluffy, helping it rise beautifully.
Milk: Binds the batter and creates a moist, luscious topping.
Melted butter: Builds richness and that classic cornbread taste.
Large egg: Holds the cornbread batter together so it bakes up perfectly atop the chili.

How to Make Skillet Chili Cornbread Pot Pie

Step 1: Prep and Preheat

Begin by preheating your oven to 400°F (200°C). This gives your oven plenty of time to get hot while you get started on the skillet. Having everything ready to go—from chopping to measuring—makes the cooking process so easy and stress-free!

Step 2: Brown the Meat

Place your trusty large oven-safe skillet over medium heat and pour in the olive oil. Add the ground beef or turkey, and cook, breaking it up with a spatula, until it’s nicely browned, about 6 to 7 minutes. Draining excess fat is optional but keeps the dish lighter, if you like.

Step 3: Sauté Veggies and Build Flavor

Stir in your diced onion, minced garlic, and sweet red bell pepper. Sauté them for about 4 minutes, or until they’re softened and aromatic. Now’s the moment to sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper—which transform the skillet into a fragrant, colorful base.

Step 4: Create the Chili Mixture

To the skillet, add drained black beans, corn kernels, diced tomatoes with green chilies, and tomato paste. Give everything a hearty stir so it’s evenly combined, then let it simmer for 5 minutes. This thickens the chili just enough so the cornbread topping will sit nicely on top later.

Step 5: Add the Cheese Layer

Remove the skillet from the heat and sprinkle the shredded cheddar cheese evenly over the warm chili. It’ll melt slightly and create a gooey, savory layer that’s pure comfort with every scoopful.

Step 6: Mix the Cornbread Topping

In a separate bowl, whisk together cornmeal, flour, sugar, baking powder, and salt for that classic cornbread flavor and texture. Pour in the milk, melted butter, and the large egg, then stir gently until it’s just combined—over-mixing will make the cornbread tough, so just bring everything together until no dry streaks remain.

Step 7: Assemble and Bake

Carefully pour the cornbread batter over your cheesy chili mixture, smoothing it out to the edges with a spatula. Pop the skillet into your hot oven and bake for 20 to 25 minutes. The cornbread will puff up and turn golden brown, and a toothpick inserted in the center should come out clean when it’s ready.

Step 8: Rest and Serve

Let your Skillet Chili Cornbread Pot Pie rest for 5 minutes before digging in. This allows the layers to settle, making it easier to slice and serve those beautiful, casserole-like wedges right from the skillet.

How to Serve Skillet Chili Cornbread Pot Pie

Garnishes

One of my favorite ways to dress up a fresh-from-the-oven Skillet Chili Cornbread Pot Pie is with a cascade of garnishes: sliced green onions, fresh cilantro, a dollop of sour cream, or even avocado slices. Each adds a pop of brightness, color, and cool creaminess to contrast the warm, spicy chili beneath.

Side Dishes

Because this dish is wonderfully filling on its own, I usually keep sides simple: a crunchy salad with lime vinaigrette, some pickled jalapeños for spice lovers, or a medley of roasted vegetables. If you’re in the mood for a bigger spread, serve with classic coleslaw or a tangy bean salad.

Creative Ways to Present

If you want to show off your Skillet Chili Cornbread Pot Pie at a gathering, try scooping out portions into mini cast iron skillets for individual servings, or let everyone dig in straight from the skillet family-style. Another fun twist is to bake the dish in ramekins for perfect single-servings—ideal for parties or potlucks.

Make Ahead and Storage

Storing Leftovers

If you have any Skillet Chili Cornbread Pot Pie left (which isn’t likely!), let the dish cool completely, then cover and store in the refrigerator for up to 3 days. The chili will infuse the cornbread with even more flavor, making every leftover bite delicious.

Freezing

Freezing this dish is a breeze. Wrap the whole (cooled) skillet tightly with foil, or transfer slices to airtight containers. It’ll stay fresh in the freezer for up to 2 months. Just remember to thaw overnight in the fridge before reheating for the best texture.

Reheating

To reheat Skillet Chili Cornbread Pot Pie, either cover with foil and warm in a 350°F (175°C) oven until heated through, or microwave individual portions until steamy. If the cornbread looks dry, a teaspoon of water over the top before reheating will help perk it right back up.

FAQs

Can I make Skillet Chili Cornbread Pot Pie vegetarian?

Absolutely! Simply omit the meat and add extra beans (like pinto or kidney) or replace with chopped mushrooms or zucchini. You’ll still get all the hearty flavor and texture, with a plant-based twist.

What if I don’t have an oven-safe skillet?

No problem! Prepare the chili mixture in any pan, then transfer it to a baking dish before adding the cornbread batter and baking. The results will be just as delicious—and cleanup is easy, too.

How spicy is the finished dish?

It’s flavorful but not overly spicy. If you love heat, use hot diced tomatoes with green chilies or toss in some chopped jalapeños (or hot sauce) with the chili ingredients. Prefer mild? Use regular diced tomatoes and skip the extra heat.

Can I prepare Skillet Chili Cornbread Pot Pie ahead of time?

Yes! You can prepare both the chili mixture and the cornbread batter a day in advance. Store the chili in the skillet (covered in the fridge), whip up the cornbread batter and refrigerate separately, then assemble and bake just before serving for maximum freshness.

What’s the best way to get that golden cornbread crust?

Be sure your oven is fully preheated, and try brushing the cornbread topping with a bit of melted butter before baking. This helps form a beautiful, golden brown crust and adds a luxurious buttery finish.

Final Thoughts

There’s just something magical about a meal that delivers big on taste, comfort, and convenience—all in one skillet. I truly hope you’ll give Skillet Chili Cornbread Pot Pie a try; it’s an easy, crowd-pleasing favorite that feels like a hug on a plate. Don’t be surprised if it becomes your new go-to cozy dinner!

Skillet Chili Cornbread Pot Pie Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty Skillet Chili Cornbread Pot Pie combines a savory chili base with a golden cornbread topping in one skillet for a comforting and satisfying meal.

Ingredients

Scale

Chili:

1 tablespoon olive oil
1 pound ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 can (15 ounces) diced tomatoes with green chilies
1/4 cup tomato paste
1/2 cup shredded cheddar cheese

Cornbread Topping:

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup melted butter
1 large egg

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Instructions

Preheat oven to 400°F (200°C). In a large oven-safe skillet, heat olive oil over medium heat. Add the ground meat and cook until browned. Add onion, garlic, and bell pepper; cook until softened. Stir in spices, beans, corn, tomatoes, and tomato paste. Simmer and top with cheese.
For the cornbread topping: Whisk together cornmeal, flour, sugar, baking powder, and salt. Add milk, butter, and egg; pour over the chili. Bake until golden.

Notes

You can make this dish vegetarian by omitting the meat and adding extra beans or veggies.
For a spicier version, use hot diced tomatoes with green chilies or add chopped jalapeños.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American