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Chili Pot Pie
Summary
| Yield | 6 |
|---|---|
| Prep Time | 1 1⁄2 hours |
| Recipes | Pot Pies |
Description
Chili Pot Pie
Ingredients
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1 tablespoon chili powder (or to taste)
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2 tablespoons pure maple syrup
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1 1/2 teaspoons dry mustard
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1 1/2 teaspoons Worcestershire or reduced-sodium soy sauce
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2 cloves garlic, minced or pressed
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1 can (about 15 oz./425 g) pinto beans, drained and rinsed
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1 package (about 1 lb./455 g) frozen mixed bell pepper strips, thawed and drained; or
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about 4 cups fresh yellow, red, and green bell pepper strips (or use all of one color)
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1 package (about 10 oz./285 g) frozen tiny onions, thawed and drained
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1 large tomato (about 8 oz./ 230 g), chopped
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1/4 cup (35 g) yellow cornmeal
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2/3 cup (160 ml) low-fat (2%) cottage cheese
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1/3 cup (76 g) butter or margarine, cut into chunks
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1 large egg
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1/4 cup (60 ml) smooth unsweetened applesauce
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1/4 teaspoon each ground cumin and salt
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1 2/3 cups (210 g) bread flour or all-purpose flour
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2 tablespoons (30 ml) nonfat milk
Instructions
In a large bowl, combine chili powder, syrup, mustard, Worcestershire, and garlic. Add beans, bell peppers, onions, and tomato. Mix gently but thoroughly. Sprinkle cornmeal over bottom of a 9-inch (23-cm) pie pan or dish. Spoon bean mixture over cornmeal in pan; set aside.
In a food processor or a large bowl, combine cottage cheese, butter, egg, apple- sauce, cumin, and salt. Whirl or beat with an electric mixer until smoothly pureed. Add flour; whirl or stir with a fork until dough holds together (dough will be sticky and soft). Scrape dough out onto a heavily floured board; with floured fingers, pat into a ball. Then, still using floured fingers, pat pastry into a 10-inch (25-cm) round. With a floured cookie cutter, cut one or more shapes (each 1 to 2 inches/2.5 to 5 cm in diameter) from center of pastry. Set cutouts aside.
Carefully lift pastry and place over filling in pie pan. Fold edge under to make it flush with pan rim; flute firmly against rim. Arrange cutouts decoratively atop pastry. Set pie in a shallow 10 by 15-inch (25 by 38 cm) baking pan. Brush pastry (including cutouts) with milk.
Bake on lowest rack of a 400 degree F (205° C) oven until pastry is well browned and filling is hot in center (about 1 hour). If pastry rim or cutouts begin to darken excessively before center of pastry is brown, drape rim and cover cutouts with foil. To serve, spoon filling and crust from dish.
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