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.
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.