Chili Cheese Dog Pot Pie
Satisfy your comfort food cravings with this irresistibly hearty Chili Cheese Dog Pot Pie—a playful twist on two classic favorites. Juicy hot dogs, savory ground beef, and a medley of chili-spiced beans and tomatoes create a rich, flavorful filling blanketed in gooey melted cheddar cheese. All this deliciousness is baked inside a golden, flaky double pie crust, making every bite a perfect balance of creamy, meaty, and buttery goodness. Quick to prepare and perfect for feeding a crowd, this recipe transforms nostalgic flavors into a one-pan family meal that’s sure to impress. Serve it as a cozy dinner centerpiece or a fun game-day treat—either way, this showstopper is guaranteed to disappear fast!
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Recipe Information
Ingredients
- 6 pieces hot dogs
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 14 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 2 sheets refrigerated pie crusts
- 1 piece egg, beaten (for egg wash)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute.
Add the ground beef to the skillet and break it up with a spatula. Cook until fully browned, about 5-6 minutes. Drain any excess fat.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes (with their juices) and kidney beans. Stir to combine, reduce heat to low, and let simmer for 5 minutes to thicken.
Slice the hot dogs into 1/2-inch pieces and stir them into the chili mixture. Remove the skillet from heat and let the filling cool slightly.
Unroll one sheet of refrigerated pie crust and fit it into a 9-inch pie dish. Trim any excess crust that overhangs.
Spoon the chili mixture into the pie crust, spreading it evenly. Sprinkle the shredded cheddar cheese over the top of the filling.
Unroll the second sheet of pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal.
Cut 3-4 small slits in the top crust to allow steam to escape. Brush the crust with the beaten egg to give it a golden finish.
Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
Remove the pie from the oven and allow it to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
5361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 381.8 g | 489% | |
| Saturated Fat | 152.4 g | 762% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 9814 mg | 427% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 29.6 g | ||
| Protein | 211.3 g | 423% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2110 mg | 162% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 3717 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
