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Mini Chili Pot Pies

Updated May 11, 2021
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Homemade individual chili pot pies topped with a buttery biscuit are just about the coziest thing in the world. The simple beef and bean chili in this quick chili pot pies recipe is a savory delight. Use this method to make individual pot pies out of any of your favorite chilis, soups or stews.

Mini Chili Pot Pies

  • Prep Time 20 min
  • Total 45 min
  • Ingredients 12
  • Servings 8
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Ingredients

  • 1 lb ground beef (at least 80% lean)
  • 1/2 cup chopped onion
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15.5 oz) chili beans (pinto beans with chili peppers, onion and garlic in a zesty tomato sauce), undrained
  • 1 1/2 teaspoons Worcestershire sauce
  • 4 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 1 tablespoon honey
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
  • 4 teaspoons yellow cornmeal

Instructions

  • Step 
    1
    Heat oven to 350°F. Place 8 (8- to 10-oz) ramekin cups on large rimmed baking pan.
  • Step 
    2
    In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
  • Step 
    3
    Add diced tomatoes, chili beans, Worcestershire sauce, chili powder, salt and pepper to beef in skillet. Heat to simmering; cook 3 to 5 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat. Divide chili mixture evenly among cups.
  • Step 
    4
    In small microwavable bowl, microwave butter uncovered on High 15 to 20 seconds or until melted. Stir in honey. Separate dough into 8 biscuits; place one on top of each ramekin. Brush tops of biscuits liberally with melted butter mixture; sprinkle with cornmeal.
  • Step 
    5
    Bake 21 to 26 minutes or until biscuits are golden brown and baked through.

Nutrition

400 Calories
18g Total Fat
16g Protein
41g Total Carbohydrate
8g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    If you don’t have ramekins at home, you can substitute with oven-safe custard cups.
  • tip 2
    For more chili flavor, increase chili powder to 2 tablespoons. Or, for added heat, stir in 1/4 teaspoon crushed red pepper flakes or ground red pepper (cayenne).
  • tip 3
    Don’t like cornmeal? You can leave the biscuits plain after topping the chili mixture, if you choose.
  • tip 4
    You can store leftover chili mixture in airtight container 3 to 5 days. When you’re ready to eat, reheat on stove.
  • tip 5
    Chili is a popular dish because it’s easy to make ahead of time and stash in the freezer to have on hand for future busy nights. You can freeze this homemade mixture (without the biscuits) in sealed, freezer-friendly containers up to 3 months.
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