Chili Pot Pies with Cornbread Crust

This is such a fun way to use leftover chili!   I actually have left over chili in the refrigerator right now and these pot pies look like the perfect way to use them up! LOVE that they are individual size, because this chic doesn’t like to share!  And that cornbread crust looks delicious!

For Chili Pot Pies:
  • 4 cups Slow Cooker Roasted Red Pepper Chili
Cornbread Crust
  • ½ cup all purpose flour
  • 2 tablespoons sugar
  • ½ cup cornmeal (fine ground)
  • ¼ cup wheat germ
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ⅔ cup buttermilk
  • ¼ cup vegetable oil
  • 1 large egg
  • shredded cheese
  • yogurt/sour cream

Click Here For Direction >>>> Chili Pot Pies with Cornbread Crust