Chili Pot Pie

Ever wonder what to make with those chili leftovers that are tucked away in the freezer? Well, there's always Chili Enchiladas, but if you're not really in the mood for Mexican, then there's always pot pie. 

Who doesn't love this feel good meal full of down home charm?

This particular variation on The Best Chili You're Ever Had is a touch smokier than most chili's I've had. It's basically all the same stuff except I've swapped out the 2 T of vinegar for some home made chipotle sauce. 

Now, I don't make the chipotle sauce, I buy it at the local farmer's market... but it's basically just chipotle peppers, vinegar & garlic. Nothing complicated there...but that FLAVOR! I just want to slather it on everything like most kids add ketchup.

It's probably not healthy to want to eat chipotle laden that much.. but hey. There are definitely bigger problems in the world. 


Ingredients

Makes 4 portions

1 T coconut oil
1 onion, chopped
3 cloves of garlic, chopped
4 stalks celery, chopped
3 carrots, grated
1 10 oz can sweet corn
1 28 oz can of kidney beans
1 28 oz can of diced tomato
3 T cumin
3 T chili powder
2 T chipotle sauce

Crust

1 1/4 C gluten free flour
1/2 C butter, frozen
Pinch of salt
3-5 T really cold water

 

Directions

10 mins prep + 30 mins cook + 20 mins bake

Start with the dough, as it will need to rest while you cook the chili.
In a food processor, mix together the frozen butter, salt & flour. Process in bursts until the dough is crumbly.
Add 3 T of cold water & process until the dough hold together when pressed.
Once this occurs, ball it up and place it in the fridge.

Grab your biggest pot. 
Over medium heat, add coconut oil, onions, garlic, celery and carrots. Stir until fragrant.
Add your cumin, chipotle sauce & chili powder.
Stir in and let it sit for another 2-3 minutes while you get the rest of your ingredients ready.
Add in your kidney beans, tomato & sweetcorn.
Stir, cover and lower to medium-low heat.
After 30 mins, remove one portion from the pot.
Place in a blender. Blend  & return to pot.
Fill single portion baking dishes or one large baking dish with chili. 
Cover with dough & bake at 375 for about 20 minutes.