Turn Canned Biscuits Into Mini Chili Pot Pies

This mini chili pot pie recipe by Pillsbury on YouTube is so simple because the canned biscuits save this recipe. The combination of chili and pot pie in one bite sounds interesting, which is why this recipe caught my attention. The buttery biscuit top and warm chili sound like one cozy dish. It’s a quick, savory meal to make because you can bake this in a 9×13 baking dish pan if you do not have small cups. However, the cute ramekin cups make this recipe fun. Chili and pot pie is one of those comfort foods I love having when it’s the Fall or winter time.

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

Directions:

First, heat the oven to 350F. Then, in a skillet, cook the ground beef and onion over medium-high heat until the meat is brown. Drain any excess oil from the meat. Add the diced tomatoes, chili beans, Worcestershire sauce, chili powder, salt, and pepper to beef in skillet. Stir frequently until the sauce thickens.

Next, remove from the heat and divide the chili mixture evenly among the ramekin cups. Then, place the individual biscuit dough on top. Brush tops of biscuits with the butter mixture, and sprinkle with cornmeal. Bake for about 21-26 minutes.

Overall, these mini chili pot pies are adorable and a good appetizer opportunity. It’s a perfect serving size too, but it looks so good I would have to refrain myself on eating another one. Chili is filling itself, so I think it’s good portion size.