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Pork Chili Pot Pie

Pork Chili Pot Pie

This is a wonderful meal to make when you are short on time, provided you have a prepared crust. I usually prefer making my pastry and will make extra to freeze for use at a later time. Drain the kidney beans in this recipe to prevent the crust from turning soggy.
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Prep Time 25 minutes
Cook Time 40 minutes
Servings 4 people

Ingredients
  

Filling

  • 2 tbsp olive oil
  • 1 red bell pepper (seeded and diced)
  • 1 green pepper (seeded and diced)
  • 1 onion (chopped)
  • 1 pound lean ground pork
  • 2 tbsp chili powder
  • 1 tsp ground coriander
  • 1 can (796 ml) diced tomatoes
  • 1 can (540 ml) kidney beans (rinsed and drained)
  • 1 cup frozen corn kernels
  • 3 tbsp chili sauce

Crust

  • 1 cup Bisquick
  • 3 tbsp buter
  • cup milk

Instructions
 

Filling

  • In a large skillet over medium-high heat, soften one green and one red pepper, along with one onion in two tablespoons of olive oil. 
  • Add one pound of lean ground pork and cook until it browns. Break it up with a spoon as it cooks.
  • Stir in two tablespoons of chili powder and one teaspoon of ground coriander and cook for one minute.
  • Add one can of diced tomatoes, one can of red kidney beans, and one cup of frozen corn, and continue cooking for twenty minutes or until the chili has thickened.
  • Stir in three tablespoons of chili sauce and remove the skillet from the heat.
  • Season with salt and pepper.

Crust

  • Add one cup of Bisquick to a mixing bowl and cut in three tablespoons of butter until it becomes crumbly.
  • Add one-third cup of milk and stir until moistened.
  • Transfer onto a Bisquick floured surface and knead for five minutes.
  • Roll into a circle to be used as the top for the pot pie.

Assembly

  • Preheat the oven to 400°F. Lightly grease the bottom and sides of a nine-inch pie dish.
  • Spoon the chili into the prepared dish, and cover the top with the rolled-out pie dough.
  • Cut off any excess dough and crimp the edges. Pierce the top of the pie with a fork to let steam escape.
  • Bake for twenty minutes or until the top is golden brown.
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