Be ready for Pi Day (3/14) with this Chili Pot Pie for dinner. Pies don’t always have to be sweet!
CHILI POT PIE (Pantry Cooking II)
2 cans (15 ounces each) chili with beans
1 can (15 ounces) whole kernel corn, drained
1 recipe Chilie Cheese Biscuits
Mix chili and corn. Pour into a greased shallow 2-quart baking dish. Cut biscuits; arrange over the chili mixture. Bake at 400o for 25 to 30 minutes, or until chili is bubbly and biscuits are browned.
NOTE: This casserole is mild. For a spicier version, use spicier chili.
CHILE CHEESE BISCUITS (Pantry Cooking II)
2-1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
2 ounces Velveeta, shredded
2 tablespoons chopped green chiles
3/4 cup sour milk*
Stir together flour, baking powder, and salt. Cut in shortening until it is like coarse crumbs. Add cheese, chiles, and milk; stir quickly. Turn onto a lightly floured surface and knead briefly. Pat or roll dough 1/2-inch thick. Cut biscuits. Place on a lightly greased baking sheet. Bake at 400o for 10-12 minutes. Makes 12.
*To sour milk combine 3/4 tablespoon white vinegar or lemon juice and milk to equal 3/4 cup; let stand 5 minutes.
