Chili Cheese Dog Pot Pie

Chili Cheese Dog Pot Pie

Ok – let’s be real, some days are Chili Cheese Dog Pot Pie days and some days aren’t. I love beautiful, fresh, seasonal ingredients – all the herbs, all the veggies, whole grains and heirloom garden treasures. You know I do – right? But – some days are for Chili Cheese Dog Pot Pie.

chili cheese dog pot pie

Not one fleck of fresh – not one fleck of heirloom – and especially — not one single fleck of green!

And let me just say —

Emily, FFAY

I ate a bowlful and I’m glad about it. And the kid’s reaction? They were so delighted – their piercing eyes scanned all over, looking for bits of carrots, specks of onion or any trace of something containing chlorophyll and they didn’t find a thing (because none of that stuff is in this recipe).

chili cheese dog pot pie ingredients

This is one of those recipes that the kids will be talking about when I’m old and gray :: “Remember mom’s Chili Cheese Dog Pot Pie??? That was my favorite meal!!”

I’ll get no credit for my heirloom bean soup, or my kale brownies or my homemade lasagna – but this is what I’ll be remembered for. Well, I’ll take it! It’s cheesy and comforting and everything I love about ballpark food wrapped up into a quick, one pot casserole. I especially love the sweet, crisp, buttery cornbread sticks – it really is something special. Let me give you the same opportunity for notoriety…

chili cheese dog pot pie served

Chili Cheese Dog Pot Pie

  • 1 (15 oz) can chili (I used Hormel No Beans)
  • 1 (15 oz) can black beans, drained and rinsed
  • 6 American cheese slices
  • 1 can Pillsbury Cornbread Swirls – or canned cornbread sticks (6 count)
  • 12 all-beef hot dogs, sliced into 1″ pieces
  • 2 T melted butter
  • 1 t coarse salt

Preheat oven to 400°. In a 10″ skillet, heat hot dogs, chili and black beans until the mixture is bubbling.

Place cheese slices on top of heated chili dog mixture and then open the canned cornbread sticks and arrange over the top in a lattice structure (as pictured).

Brush the cornbread stick lattice top with melted butter and sprinkle with coarse salt.

Bake for 18-20 minutes or until cornbread sticks are golden in color, crisp and baked through.

Serves 6