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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.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey; Styling: Amy Stone

Recipe Summary

active:
20 mins
total:
35 mins
Yield:
Serves 6 (serving size: about 1 1/2 cups filling and 4 biscuits)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°F.

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  • 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.

  • 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.

Nutrition Facts

416 calories; fat 15.5g; saturated fat 7g; mono fat 5g; poly fat 0.8g; protein 27g; carbohydrates 42g; fiber 4g; cholesterol 72mg; iron 4mg; sodium 633mg; calcium 391mg; sugars 5g.
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