Cheddar Biscuit Chili Pot Pies

Katherine Gillen
·3 min read

What happens when you cross the coziness of a pot pie, the heartiness of chili and the buttery, flaky appeal of a homemade biscuit? You get this recipe for cheddar biscuit chili pot pies, is what. A simple, quick skillet chili is divvied into ramekins, a cheese-laced topper is nestled into each serving and it’s baked until golden brown and bubbling. It’s the kind of dinner that makes us say we love winter (if only for the food).

Slow Cooker Chicken Pot Pie Soup

521 calories

31g fat

37g carbs

25g protein

4g sugars

Chili

1 pound ground beef or turkey

Kosher salt and freshly ground black pepper

1 small yellow onion, diced

2 garlic cloves, minced

One 15-ounce can diced tomatoes

One 15-ounce can beans, drained and rinsed

One 8-ounce can tomato sauce

1 tablespoon chili powder

½ teaspoon cumin

½ teaspoon oregano

¼ teaspoon cayenne (optional)

Biscuits

2 cups all-purpose flour, plus more for dusting

1 tablespoon baking powder

1 teaspoon kosher salt

12 tablespoons (1½ sticks) cold unsalted butter, cubed

½ cup buttermilk

2 large eggs, divided

1¼ cups grated sharp cheddar cheese

Flaky salt

Freshly ground black pepper

1. Make the Chili: In a large skillet over medium-high heat, add the meat and onion; season with salt and pepper and cook until browned, 8 to 10 minutes. Add the garlic and cook until fragrant, stirring occasionally, about 3 minutes.

2. Stir in the tomatoes, beans, tomato sauce, chili powder, cumin, oregano and cayenne, if using. Bring to a simmer and cook until slightly thickened but still saucy, about 5 minutes. (You want enough liquid so the chili is still saucy out of the oven. Add ¼ to ½ cup water if the chili is too thick or dry before you divide it among ramekins.)

3. Preheat the oven to 425°F. Arrange 8 oven-safe ramekins or small bowls on a baking sheet. Divide the chili among the ramekins and set aside while you make the biscuits.

4. Make the Biscuits: In a large bowl, whisk together the flour, baking powder and salt to combine.

5. Add the butter to the flour mixture and use your fingers to work it into the dry ingredients until it’s approximately the size of peas.

6. In a small bowl, whisk together the buttermilk and 1 egg. Pour into the flour mixture and mix until just moistened. Add the cheese and mix until just combined.

7. Turn the dough out onto a well-floured surface and gently knead just until it mostly holds together. Roll the dough into a 1½-inch-thick square. Using a sharp chef’s knife, cut the biscuits into 8 squares. Place one biscuit on top of each chili ramekin.

8. In a small bowl, whisk the remaining egg with 1 tablespoon water. Using a pastry brush, brush the biscuits with the egg wash; sprinkle with flaky salt and ground pepper. Transfer to the oven and bake until the biscuits are deeply golden and puffed, 20 to 25 minutes.