Chili Pot Pie With Cheddar Biscuit Crust

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“Dollar store cookbook BUT million dollar taste! If you don't feel like making the chili (But you should) try the crust and the technique with just the crust.”
2hrs 15mins

Ingredients Nutrition


  1. In dutch oven heat 1 TBS oil over med high heat til hot.
  2. Add half the beef and cook til browned and juices evaporate.
  3. Transfer to small bowl.
  4. Repeat with remaining beef and 2 tsp oil.
  5. Add remaining tsp oil and reduce heat to medium.
  6. Add oniona dn cook 10 minutes til golden.
  7. Add garlic and cook and stir 2 minutes.
  8. Add chili powder, coriander, 1/2 tsp salt and cumin.
  9. Cook and stir 1 minute.
  10. Add tomatoes, breaking up with spoon.
  11. Add chilies and juice, brown sugar, paste beef and any juices in bowl along with water.
  12. Heat to boiling over high heat.
  13. Reduce to low, cover and simmer 30 minutes, stirring occasionally.
  14. Rinse and drain beans.
  15. Add to pot and heat to boiling.
  16. Reduce to low, cover and simmer 30-45 minutes longer until beef is really tender.
  17. Stir in cilantro.
  18. Preheat oven to 425.
  19. Spoon hot chili mixture into deep 2 quart casserole or 9 inch deep pie pan.
  20. Make Crust, in medium bowl mix flour, cheese, cornmeal, baking powder and 1/2 salt.
  21. With pastry blender or 2 knives, cut in butter until it is coarse crumbs.
  22. Stir in 1/2 cup milk, quickly mixing just until soft dough forms and leaves side of bowl.
  23. Turn dough unto floured surface.
  24. Gently knead about 5 strokes to mix.
  25. Roll out into round 1inch larger than top of casserole.
  26. Top chili mixture in casserole with crust, tucking in edges to fit.
  27. With knife, cut out 5 ovals, do not just slit crust as it will close up during baking.
  28. Brush with 2 tsp milk.
  29. Place sheet of foil underneath and crimp to catch drips.
  30. Bake 20 minutes or until crust is browned.
  31. Cook slightly.
  32. Garnish with sliced green onions.

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