Chili Pot Pie Casserole
This Chili Pot Pie Casserole with crescent roll crust can be made with homemade chili or chili from a can. A perfect weeknight meal that is great for feeding a larger family.
Servings: 6
Ingredients
- 30 oz canned Chili with Beans
- 15 oz Crushed Tomatoes
- 15 oz Diced Tomatoes
- 1 medium Onion diced
- 1 tbsp Chili Powder
- 1 tbsp Worcestershire
- 1 tsp Garlic Powder
- 2 can Refrigerated Crescent Rolls.
- 2 cup shredded Cheddar Cheese
Instructions
- Preheat oven to 350.
- Grease a 11×13" baking dish.
- Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared dish. Don’t worry if sides do not go all the way up.
- Bake for 20 minutes or until crust is light brown.
- Allow to cool.
- In a large skillet add chili, crushed and diced tomatoes, onions, Worcestershire, chili powder and garlic powder.
- Over medium-low heat, cook until heated through (about 20 minutes).
- Sprinkle about 1/2 cup of cheese over bottom of the crust.
- Pour chili mixture over baked crust and spread evenly.
- Sprinkle remaining cheese evenly over chili.
- Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of cheese and press into sides of dish.
- Bake for 25 minutes or until top is golden brown.
Nutrition
Calories: 624kcal | Carbohydrates: 59g | Protein: 22g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 64mg | Sodium: 1811mg | Potassium: 977mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1486IU | Vitamin C: 17mg | Calcium: 396mg | Iron: 8mg