Cheesy Chili Pot Pie

"This cheesy chili pot pie blends two nostalgic American comfort food classics and delivers a delicious show-stopping presentation creating both crave-worthy entertainment and serving up the ultimate comfort food: chili! This smokey chili paired with a rich and fruity cabernet sauvignon … creates a harmony on the palette!"

Prep Time

1 Hour

Cook Time

15 minutes

Paired With

Main Protein



leftover shredded braised beef or smoker brisket (or store bought) 1-1/2 pounds, 2 Tbsp, 1, 1 tsp each, 2 Tbsp, 2 tsp, 2 tsp, 2 tsp, 1/2 tsp, 2 Tbsp, 4, grated, 28 ounce can, 2 - (4 ounce) cans, 1 - (14 ounce) can, 7 ounces, 1/2 cup, 2 cups, 1 store-bought package, 6 ounces, sliced, 2 Tbsp, 1/2 tsp, 1/4 cup
bacon fat
onion, diced
salt and pepper
chili powder
ground oregano
smoked paprika
ground cumin
dried thyme
tomato paste
garlic cloves
fire-roasted chopped tomatoes
diced, roasted green chilies, canned
small red beans, canned
lager beer
espresso, fresh brewed
beef broth
puff pastry crust
quesadilla cheese or mozzarella
butter, melted
garlic powder
cotija cheese, grated or parmesan


Yields: 4 individual servings 

Special equipment: 4 oven safe soup bowls coated with nonstick spray

Prep Time: 1 hour

Cooking Time: 15 minutes


1-1/2 pounds leftover shredded braised beef or smoker brisket (or store bought) 

2 T bacon fat

1 onion, diced plus 1/2 t salt + 1/2 t pepper 

2 T chili powder 

2 t oregano 

2 t smoked paprika 

2 t cumin 

1 t salt

1/2 t dried thyme 

2 T tomato paste 

4 garlic cloves, grated 

28 ounce can fire-roasted chopped tomatoes 

2 (4-ounce) cans diced, roasted green chilies

1 (14-ounce) can small red beans 

1 (7-ounce) lager beer 

1/2 cup espresso, fresh brewed

2 cups beef broth 

Pot Pie:

1 package puff pastry crust, thawed per package directions

6 ounces sliced quesadilla cheese, or other mild melty cheese, like mozzarella 

2 Tablespoons butter, melted combined with 1/2 teaspoon garlic powder

1/4 cup grated cotija cheese, or parmesan 


-Preheat oven to 400 degrees F for 1 hour.


-Sauté onion in bacon fat until softened, about 10 minutes. 

-Add and toast spices for 1 minute. 

-Stir in and caramelize tomato paste. 

-Stir in garlic and add beer. 

-Simmer until reduced by half. 

-Add chilies, tomatoes, beans, espresso and broth. 

-Bring to a simmer and add in braised beef. 

-Simmer uncovered for 45 minutes.

Pot Pie:

-Layer overlapping cheese slices against bottom and sides of each bowl, dividing evenly among the 4 bowls coated with nonstick spray. 

-Ladle chili on top of the cheese, leaving at least 3/4” from the top of the bowl.

-Roll puff pastry dough into a thin circle with a diameter 1-2 inches larger than the bowl. 

-Transfer dough to prepared bowls and press down on the sides to adhere.  

-Baste crust with melted garlic butter and Cotija cheese. 

-Bake the bowls for 10-15 minutes until the crust is golden.

-To serve, for a show-stopping presentation, invert bowl onto individual soup plates and remove the bowl from the chili pot pie. (as pictured!) 

-Alternately, you can dig in and enjoy like a traditional pot pie!