Chili Pot Pie

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Chili Pot Pie

Chili Pot Pie
Servings 6


  • 2 tablespoons 30 ml nonfat milk
  • 1 2/3 cups 210 g bread flour or all-purpose flour
  • 1/4 teaspoon each ground cumin and salt
  • 1/4 cup 60 ml smooth unsweetened applesauce
  • 1 package about 1 lb./455 g frozen mixed bell pepper strips, thawed and drained; or
  • 1 large egg
  • 1 can about 15 oz./425 g pinto beans, drained and rinsed
  • 2 clov


  • 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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