How about getting a little creative with a comfort food favorite or two? Taste of Home combined two great winter foods ~ Chili and Pot Pie ~ and came up with this delicious spin…
It’s hearty, but it’s a light version of both the chili and the pot pie topping. For a dinner entree it comes in at about 350 calories, which is a good healthy choice! I served it with a salad and it was a perfect cold night meal! You need to try this!
Chili Pot Pie
In a large saucepan, saute onion and green pepper in oil until tender. Stir in the tomatoes, beans, tomato sauce, chili powder, brown sugar and cumin. Bring to a boil. Reduce heat to low; heat, uncovered, while preparing crust.
In a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in butter and enough milk to form a ball. On a lightly floured surface, roll dough into a 12-in. circle. Using an inverted 10-oz. baking dish as a guide, score four circles. Cut out circles. Cut a small circle in the center of each pastry (discard or reroll cutouts and use as decoration).
Coat four 10-oz. baking dishes with cooking spray. Fill with chili; top each with a dough circle. Tuck in edges of dough to seal. Bake at 375° for 13-17 minutes or until edges of crust are lightly browned. Yield: 4 servings.
What comfort foods have you served on these cool days?
With love from my country kitchen,