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Shop Jovial Gluten Free & Einkorn Products

Super Bowl Chili Pot Pie

A thick, mildly spiced and hearty chili, made with all three jovial beans, and baked in a buttery pot pie- it’s irresistible! Three-bean Chili Con Carne Pot Pie is our final Superbowl-themed snack of the week, but we know you’ll be turning to this recipe time and time again. Developed to be the perfect consistency for a pot pie, the chili can also be made vegetarian by omitting the meat. We’ve included both a gluten free or an einkorn pie crust, and either works perfectly with this pie.

Einkorn Three-Bean Chili Con Carne Pot Pie

Makes one 9 x 13-inch pie

Ingredients

For the pie crust:

For the chili:

 

Instructions

  1. Make the crust: In a large bowl, combine the flour and salt. Cut the butter into the flour mixture with a pastry blender. Add the ice water and squeeze the dough in your hands until it holds together. Knead for 1 minute on a clean work surface. Divide the dough in 2 pieces and flatten each into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Make the Chili: In a large saucepan, heat 1 tablespoon of olive oil and cook the beef and pork until it begins to brown and stick to the bottom of the pan. Transfer the cooked meat to a medium bowl.
  3. Add the beer or water to the pan and scrape up the browned bits of meat. Cook for 1 minute until the liquid has evaporated.
  4. Add the remaining 2 tablespoons of olive oil, green pepper, onion, and garlic and cook for 3 minutes. Return the meat to the pan and add the chili powder, cumin, oregano and salt. Cook for 3 minutes. 
  5. Stir in the crushed tomatoes and cook on medium-low heat for 20 minutes until reduced and thickened. Add the beans with their cooking water and cook for 5 minutes more. Turn off the heat and allow the chili to cool.
  6. Preheat the oven to 350°F.
  7. To assemble the pie, remove the dough from the refrigerator. On a floured piece of parchment paper, roll the first piece of dough into a 9 x 13-inch rectangle, lifting and turning the dough with each roll. Place the dough in the bottom of a 9 x 13-inch baking pan. Pour the chili into the dish, then spread the shredded cheese evenly on top.
  8. Roll out the top crust in the same manner as the bottom. Place the top crust on top of the filling. Cut nine 2-inch vents in the top of the pie.
  9. Bake 55 to 60 minutes until the crust is golden brown. Allow the pie to cool for 10 minutes before slicing and serving.
  10. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven at 350°F for 5-10 minutes.

Gluten Free 3 Bean Chili Con Carne Pot Pie

Makes one 9 x 13-inch pie

Ingredients

For the pie crust:

 

For the chili:

 

Instructions

  1. Make the crust: Pulse the flour and salt in the bowl of a food processor fitted with an S-blade to combine. Add the butter and pulse until the dough is sandy with pea-sized pieces of butter still visible.
  2. Add the egg whites and pulse until the dough just comes together. Divide the dough in 2 pieces and flatten each into a disc. Wrap in plastic wrap and let chill in the refrigerator for 1 hour.
  3. Make the Chili: In a large saucepan, heat 1 tablespoon of olive oil and cook the beef and pork until it begins to brown and stick to the bottom of the pan. Transfer the cooked meat to a medium bowl.
  4. Add the beer or water to the pan and scrape up the browned bits of meat. Cook for 1 minute until the liquid has evaporated.
  5. Add the remaining 2 tablespoons of olive oil, green pepper, onion, and garlic and cook for 3 minutes. Return the meat to the pan and add the chili powder, cumin, oregano and salt. Cook for 3 minutes. 
  6. Stir in the crushed tomatoes and cook on medium-low heat for 20 minutes until reduced and thickened. Add the beans with their cooking water and cook for 5 minutes more. Turn off the heat and allow the chili to cool.
  7. Preheat the oven to 350°F.
  8. To assemble the pie, remove the dough from the refrigerator. On a floured piece of parchment paper, roll the first piece of dough into a 9 x 13-inch rectangle, lifting and turning the dough with each roll. Place the dough in the bottom of a 9 x 13-inch baking pan. Pour the chili into the dish, then spread the shredded cheese evenly on top.
  9. Roll out the top crust in the same manner as the bottom. Place the top crust on top of the filling. Cut nine 2-inch vents in the top of the pie.
  10. Bake 55 to 60 minutes until the crust is golden brown. Allow the pie to cool for 10 minutes before slicing and serving.
  11. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven at 350°F for 5-10 minutes.

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