Mini Chili Pot Pies - Cooking TV Recipes

Mini Chili Pot Pies

You’ve never had chili like this before! Your two favorite winter comfort foods—pot pie and chili—join forces in this super-easy recipe. Homemade stovetop chili gets divided into eight individual ramekins and topped with Pillsbury™ biscuits, then brushed with honey butter and cornmeal for the tastiest personal serving of chili and biscuits you’ll ever try. Perfect for fun family dinners or football viewing parties!

Author: The Chef

Cuisine: American

Recipe type: Dessert

Ingredients

1 lb ground beef (at least 80% lean)
½ cup chopped onion
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 can (15.5 oz) chili beans (pinto beans with chili peppers, onion and garlic in a zesty tomato sauce), undrained
1½ teaspoons Worcestershire sauce
4 teaspoons chili powder
¾ teaspoon salt
¼ teaspoon pepper
3 tablespoons butter
1 tablespoon honey
1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original biscuits
4 teaspoons yellow cornmeal

Instructions

Heat oven to 350°F. Place 8 (8- to 10-oz) ramekin cups on large rimmed baking pan.
In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
Add diced tomatoes, chili beans, Worcestershire sauce, chili powder, salt and pepper to beef in skillet. Heat to simmering; cook 3 to 5 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat. Divide chili mixture evenly among cups.
In small microwavable bowl, microwave butter uncovered on High 15 to 20 seconds or until melted. Stir in honey. Separate dough into 8 biscuits; place one on top of each ramekin. Brush tops of biscuits liberally with melted butter mixture; sprinkle with cornmeal.
Bake 21 to 26 minutes or until biscuits are golden brown and baked through.