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Chili Potpie with Cheddar Biscuits

Photo: Jennifer Causey; Styling: Amy Stone

Active time 20 mins
Total time 35 mins

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.


  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1 (11-oz.) pkg. diced peeled butternut squash
  • 5 cups Smoky Beef and Poblano Chili
  • 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 0 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.