{Gluten and Dairy Free} Chili Pot Pies with Cornbread Crust

photo from Sweet Peas and Saffron

I love this idea from Sweet Peas and Saffron.  I adapted it to make it gluten free. I love  Bob's Red Mill gluten free cornbread mix. So easy!Chili Pot Pies with Cornbread Crust

PREP TIME

10 mins

COOK TIME

25 mins

TOTAL TIME

35 mins

Chili is baked up in individual portions with a delicious cornbread crust!

SERVES: 4

Ingredients

For Chili Pot Pies:

• 4 cups Slow Cooker Roasted Red Pepper Chili

Cornbread Crust

• Bob's Red Mill Gluten free Mix
• (I use rice milk and chia eggs) for every chia egg you use 1 TBS chia and 3 TBS water

Toppings

• daiya shredded cheese
• plain coconut yogurt/ or vegenaise for sour cream

Instructions

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1. Pre-heat oven to 375°F.
2. 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.
3. In a medium bowl, mix together all of the dry cornbread crust ingredients.
4. In a small bowl, stir together the buttermilk, vegetable oil and egg. Mix the wet ingredients into the dried ingredients.
5. Spread about a ½ cup of the cornbread mixture over the chili in each ramekin.
6. Place the ramekins on a baking sheet and bake for 20-25 minutes, until cornbread is cooked all the way through.
7. Serve immediately