Who doesn’t love a little individual pot pie? I know I do so for those who do, I know you’re going to love these fun mini chili cornbread topped southern style vegan pot pies! And with this semi-homemade recipe, you’ll save time and money!
What you’ll need:
Chili of choice (canned or homemade, try my white bean and butternut squash chili recipe!)
Store bought cornbread mix of choice, mixed per instructions on box (I love the trader joe’s brand as it’s easy to prepare vegan!)
4 individual pot pie ramekins
Toppers and garnish: vegan sour cream, vegan bacon bits, chopped scallions and parsley
Assemble:
Preheat oven to 375°F.
Spoon about 1 cup of chili into each of four 9 ounce ramekins (fill to around 1 inch from the top of the ramekin) and set aside.
Spread about a ½ cup of the cornbread mixture over the chili in each ramekin.
Place the ramekins on a baking sheet and bake for 20-25 minutes, until cornbread is cooked all the way through.
Serve immediately and top with your fave toppings. Enjoy!
