Ground Beef Chili Pot Pie

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Ground Beef Chili Pot Pie is wrapped up in a croissant pastry dough, topped with cheese, and makes for a crowd-pleasing one-pot dish any night of the week. This makes for a hearty dish, while not being heavy thanks to the fluffy texture of baked croissant dough.

While many chili pot pies you’ll see have a cornbread crust, no-doubt delicious, the refrigerator ready dough from Pillsbury makes this meal a synch to cook up in just 30 minutes. One of the older recipe variations I have called this dish Beef and Biscuit Casserole. In the same way, it uses store-bought canned biscuits and sandwiches the meat between them in a cheesy layer. I, however, was lacking biscuits – but had croissants!

Tools needed to make this dish

How to make this Beef Chili Pot Pie

Start by heating your 3.5 quart braising dish or 12-inch skillet over medium-low heat, and preheating your oven to 375F. Add 2 lbs of ground beef 80/20 or higher to the dish, season and cook almost all the way through. Once the meat is mostly cooked, add in the onions and can of green chilis. You can also use bell peppers in place of the green chilis if you are concerned about heat. If you want to increase the heat, use a jalapeno diced fine.

Once the onions are soft, about five minutes, drain the contents of the skillet from any excess grease. I moved it into a large mixing bowl, and stirred in the pasta sauce. The result should look as though the meat has been glazed. You do not want the meat to be swimming in the pasta sauce. And if your pasta sauce has large chunks of tomato in it, reduce the amount you add to 1/2 cup. The tomatoes will release quite a bit of liquid even during the short time in the oven.

Give the skillet a quick wipe down with a paper towel and allow to cool enough to handle. Then move onto preparing the crust.

Building your Chili Pot Pie

The Crust: Now, I’m loosely calling this a pot pie. But the way the croissant dough holds the filling and gathers at the top providing a shelter for the chili is reminiscent of the top and bottom to your typical pie crust. If you do not have croissant dough on hand, you certainly can try this recipe with a pie crust or canned biscuit dough.

Either way, you’ll want to cover your skillet with your dough, pinching any seams that may come undone. You’ll see that in the middle I even layered the dough slightly. This just helps to prevent the filling from spilling out during the final baking.

Add your meat mixture into the skillet now lined with your dough. Be sure some dough hangs over the sides to swaddle the chili with. Once the chili is in, top with a generous amount of cheese, at least a cup. Then, stretch your dough sides a bit and pull the edges over like a blanket. Bake in the oven for about 12 minutes, until your dough is golden brown and cheese is melted. Sprinkle with fresh parsley and serve hot.

How to store and reheat pot pie

As with any pot pie, wrapping in tin foil or storing in a glass Tupperware container is best. Store in the refrigerator for four days. This dish reheats best in the oven. In the microwave, you’ll find the dough gets soggy. The oven helps to dry it back out. For best results as a freezer meal, make the filling and freeze. The day of consumption, allow to thaw in the refrigerator, fill into the croissant dough, and bake as normal.

Other One-Pot recipes you may enjoy

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Ground Beef Chili Pot Pie

Course Main, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
Easy chili and refrigerator croissant dough make this dish simple enough to make in 30 minutes and tastey enough to satisfy a crowd! This mild recipe is one even the kids will enjoy.


  • Cutting board
  • Knife
  • 3.5 Quart Cast Iron Braising Dish or 12-inch Skillet
  • meat chopper
  • Wooden or Silicone spoon
  • measuring spoons
  • Measuring Cups


  • 1 onion yellow, diced medium-small
  • 2 pounds ground beef 80/20 or higher
  • 3 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoons salt
  • 1/2 teaspoon black pepper
  • 7 ounces green chilis canned and diced
  • 1 cup tomato sauce
  • 2 packages croissant dough I used Pillsbury 8 count
  • 1-2 cups Monterey Jack cheese


  • Preheat the oven to 375F. Dice the onion into medium-small pieces, set aside. Heat the skillet over medium-low heat for 2 minutes. Add the ground beef and seasonings. Use a meat chopper to break up the meat and brown.
  • When the meat is almost completely browned, add the diced onion and green chili peppers.* Stir and cook for approximately 5 minutes until the onions are tender.
  • Remove from heat. Drain the excess grease and move contents to a large bowl. Add the pasta sauce and stir until combined. Wipe the inside of your skillet with a paper towel or cloth napkin to remove any excess grease or meat mixture. Allow the skillet a few minutes to cool to the touch.
  • Open the croissant dough (or other pastry dough) and leaving as a sheet rusticly place the dough in the skillet with excess hanging over the edges.** Fill with your meat mixture.
  • Top with cheese and fold excess dough on top of the meat and cheese. Bake for 12-15 minutes until the top is golden brown.


*You can also use a diced bell pepper or jalapeno if you do not have canned chili peppers, or want additional heat.
**For more tips on how to handle the dough, please see the post contents.


Calories: 366kcal | Carbohydrates: 6g | Protein: 24g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 700mg | Potassium: 463mg | Fiber: 2g | Sugar: 3g | Vitamin A: 464IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 3mg

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