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Chili Potpie with Cheddar Biscuits

Photo: Jennifer Causey; Styling: Amy Stone
Active time 20 mins
Total time 35 mins
Yield

Serves 6 (serving size: about 1 1/2 cups filling and 4 biscuits)

We thicken the chili slightly, stir in more fresh fall vegetables, and bake with a flaky cheddar biscuit topper for a fun, fast take on a classic potpie. Creamy butternut squash and hearty beef chili provide combine to make this wholesome, easy weeknight dinner. We skipped the hassle of peeling and chopping the squash by buying the packaged cubes. Topped with flaky cheddar biscuits that rest atop the potpie like soft pillows, this meaty dish is a great way to repurpose chili and make use of seasonal fall vegetables. The kids won't be able to resisting dunking biscuit after biscuit in this flavorful beef chili. Use a vegetarian chili for a tasty meat-less option.

Ingredients

  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1 (11-oz.) pkg. diced peeled butternut squash
  • 5 cups cooked chili (from Smoky Beef and Poblano Chili), divided
  • 5 ounces all-purpose flour (about 1 cup plus 3 Tbsp.), divided
  • Cooking spray
  • 1/4 cup plain yellow cornmeal
  • 2 teaspoons baking powder
  • 2 tablespoons frozen unsalted butter, grated
  • 3 ounces grated cheddar cheese (about 3/4 cup)
  • 1/2 cup nonfat buttermilk
  • 2 tablespoons chopped fresh parsley (optional)

Nutrition Information

  • Calories 416
  • Fat 15.5 g
  • Satfat 7 g
  • Monofat 5 g
  • Polyfat 0.8 g
  • Protein 27 g
  • Carbohydrate 42 g
  • Fiber 4 g
  • Cholesterol 72 mg
  • Iron 4 mg
  • Sodium 633 mg
  • Calcium 391 mg
  • Sugars 5 g
  • Est. Added Sugars g

How to Make It

  1. Preheat oven to 475°F.

  2. Heat oil in a large skillet over high heat. Add salt and butternut squash; cook 2 minutes, stirring occasionally. Reduce heat to medium-high and cook 5 minutes, stirring occasionally. Combine 1 cup chili and 3 tablespoons flour in a bowl; add to pan. Add remaining 4 cups chili to pan; bring to a simmer. Spoon chili mixture into an 8-inch square baking dish coated with cooking spray.

  3. Combine remaining 1 cup flour, cornmeal, and baking powder in a bowl. Cut butter and cheese into flour mixture using a pastry blender or 2 knives until mixture resembles coarse meal. Stir in buttermilk just until combined. Drop flour mixture evenly over chili to form 24 biscuits (about 2 teaspoons each). Bake at 475°F for 15 minutes or until biscuits are golden brown. Sprinkle with parsley, if desired.