If you’ve ever dreamed of a dish that combines the hearty comfort of a pot pie with the bold, smoky flavors of chili and tender, melting short ribs, then you’re going to fall head over heels for this Short Rib Chili Pot Pie Recipe. It’s like your favorite chili and cozy pot pie had a delicious, satisfying baby. Imagine fork-tender short ribs simmered in a richly spiced chili sauce, all enveloped in a flaky, golden crust that just begs for a second helping. This dish brings together deep, complex flavors and a variety of textures to create a one-pot wonder that’s perfect for any occasion where comfort food is top of mind.
Ingredients You’ll Need
Each ingredient in this Short Rib Chili Pot Pie Recipe has a crucial role to play, whether that’s building layers of flavor, adding texture, or providing a colorful finish. These simple but essential items come together to create an unforgettable dish that’s both hearty and vibrant.
- 2 lbs bone-in short ribs: The star of the show, providing rich, succulent meat that becomes ultra-tender when slow-cooked.
- 1 tablespoon olive oil: A little oil to sear the ribs and develop those deep, caramelized flavors at the start.
- Salt and pepper to taste: Essential for seasoning at every stage to bring out the flavor nuances.
- 1 medium onion, chopped: Adds sweetness and depth as it softens and caramelizes with the garlic.
- 3 cloves garlic, minced: Injects a bold aromatic punch that infuses every bite.
- 1 cup beef broth: A flavorful liquid base that keeps the filling moist and beefy.
- 1/2 cup red wine (optional): Adds complexity and a subtle richness to the savory sauce if you choose to include it.
- 1 tablespoon Worcestershire sauce: Boosts umami and depth, rounding out the chili flavors beautifully.
- 2 tablespoons tomato paste: Concentrated tomato flavor that thickens the sauce and adds brightness.
- 1 bay leaf: A classic aromatic that imparts subtle herbal notes during the slow cook.
- 1 teaspoon dried thyme: Adds earthiness and pairs well with the beef and tomatoes.
- 1 teaspoon dried oregano: Complements the chili spices with a hint of warmth.
- 1/2 teaspoon smoked paprika: Brings a smoky depth that’s key for that chili character.
- 1 can (15 oz) kidney beans, drained and rinsed: Provides hearty texture and classic chili authenticity.
- 1 can (15 oz) black beans, drained and rinsed: Adds variety and a creamy contrast to the kidney beans.
- 1 can (14.5 oz) diced tomatoes: Brightens up the filling with tang and moisture.
- 1 tablespoon chili powder: The essential spice blend that brings that signature chili warmth.
- 1 teaspoon cumin: Offers a nutty, earthy undertone that enhances the chili flavor.
- 1/2 teaspoon cayenne pepper (optional): A little heat kick if you like your pot pie with a spicy flair.
- 1/2 cup frozen corn kernels (optional): Adds a touch of sweetness and color to balance the savory elements.
- 2 sheets refrigerated puff pastry or pie dough: The buttery, flaky crust that wraps all the goodness inside.
- 1 egg, beaten: For brushing the crust so it bakes up golden and glossy.
How to Make Short Rib Chili Pot Pie Recipe
Step 1: Brown and Braise the Short Ribs
Start by preheating your oven to 350°F (175°C). Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper and brown them on all sides, which seals in the juices and builds an incredible base flavor. Remove the ribs, then sauté chopped onions and garlic in the same pot until soft and fragrant. Stir in tomato paste for a concentrated richness, then deglaze the pot with red wine if you’re using it, scraping up every brown bit for extra flavor.
Step 2: Slow Cook to Tender Perfection
Add beef broth, Worcestershire sauce, bay leaf, thyme, oregano, and smoked paprika to the pot and stir everything together. Nestle the browned short ribs back into the liquid, cover, and place your pot in the oven to slow cook for 2.5 to 3 hours until the meat is fall-apart tender. This slow cooking stage is where the magic happens, allowing the flavors to deepen and the ribs to become incredibly succulent.
Step 3: Prepare the Chili Filling
Take the ribs out of the pot and shred the meat, discarding the bones. Remove excess fat from the pot and return the shredded meat to the pot. Add kidney beans, black beans, diced tomatoes, chili powder, cumin, cayenne pepper, and corn if you have it. Simmer over medium heat for about 10 minutes, letting the flavors meld into a richly spiced, hearty chili that will become the heart of your pot pie.
Step 4: Assemble the Pot Pie
Roll out your puff pastry or pie dough to fit your baking dish. If you’re using puff pastry, just cut it to size for the top crust; if pie dough, you can line the bottom and sides of the dish, leaving some to fold over the top. Pour the chili filling evenly into the dish, then cover with your crust. Crimp the edges to seal and cut a few slits on top so steam can escape during baking. Brush the crust with beaten egg to get that perfect golden shine.
Step 5: Bake to Golden Perfection
Bake your pot pie in a preheated 400°F (200°C) oven for 25-30 minutes until the crust is glorious and golden brown, and you can smell all those incredible spices coming through. Allow it to rest for five minutes before slicing—it’s worth the wait. This dish will wow everyone around your table with its combination of textures: crispy, buttery crust meets savory, tender, spicy filling.
How to Serve Short Rib Chili Pot Pie Recipe
Garnishes
This Short Rib Chili Pot Pie Recipe shines with simple garnishes that enhance its hearty flavors. Try topping each slice with a sprinkle of fresh chopped cilantro or parsley for a bright, fresh contrast. A dollop of sour cream or a swirl of crema adds a cool creaminess that balances the smoky spices beautifully. For a bit of crunch, a handful of crushed tortilla chips or pepitas can provide a delightful textural surprise.
Side Dishes
Keep your sides comforting and complementary. A simple mixed green salad with a tangy vinaigrette helps lighten the meal and refresh the palate between bites. Roasted vegetables like carrots or Brussels sprouts offer earthy sweetness that pairs well with the chili flavors. Or for an extra indulgent touch, cheesy cornbread or warm garlic bread make excellent partners for scooping up every last bit of that delicious filling.
Creative Ways to Present
Impress your guests by serving this pot pie in individual ramekins or mini cast iron skillets for personal portions. This not only looks charming but helps the crust stay crispier. You can also use colorful baking dishes to add a pop of visual interest on the table. If you’re serving buffet-style, cut the pot pie into squares and arrange them on a platter with a sprinkle of chopped green onions or scallions for a festive finish.
Make Ahead and Storage
Storing Leftovers
Leftover Short Rib Chili Pot Pie Recipe is a delight all over again the next day. Cover and refrigerate any leftovers within two hours of baking. Make sure it’s stored in an airtight container or wrapped tightly with foil or plastic wrap. It will keep well for up to 3 days, making it an ideal make-ahead meal for busy nights.
Freezing
This recipe also freezes wonderfully, allowing you to enjoy it well beyond the day you make it. Freeze the pot pie whole (if your dish is freezer safe), or portion it out into smaller containers or wrapped slices. For best results, wrap tightly with plastic and then foil to prevent freezer burn. It will keep in the freezer for up to 3 months, ready to thaw and reheat whenever you crave comfort food.
Reheating
Reheat your leftovers in the oven to bring back that crispy crust—a microwave can quickly soften it. Cover the pot pie with foil and bake at 350°F (175°C) for about 20-25 minutes, or until warmed through. If frozen, thaw it overnight in the fridge beforehand for even reheating. The slow warming process revives all those vibrant chili flavors and keeps the meat tender and juicy.
FAQs
Can I use boneless short ribs for this Short Rib Chili Pot Pie Recipe?
Yes, boneless short ribs can be used to save prep time, but bone-in ribs tend to develop more flavor during braising. If you use boneless, just adjust the cooking time slightly as they may cook a little faster.
Is it okay to skip the red wine in the recipe?
Absolutely! The red wine adds depth and richness, but if you prefer not to use it, substituting extra beef broth works perfectly without compromising the overall flavor.
Can I make this pot pie vegetarian?
While this recipe is designed around the richness of short ribs, you could swap in hearty mushrooms, walnuts, and extra beans for plant-based protein. Adjust the seasonings and broth accordingly for a delicious vegetarian spin.
How spicy is the Short Rib Chili Pot Pie Recipe?
The spice level is moderate and can be tailored to your taste. The cayenne pepper is optional, so feel free to omit it if you want to keep things milder or add more chili powder for extra heat.
What type of crust is best for this dish?
Both puff pastry and traditional pie dough are excellent choices. Puff pastry creates a light, flaky top crust, while pie dough offers a more classic, buttery pot pie texture. Choose based on your preference or what you have on hand.
Final Thoughts
This Short Rib Chili Pot Pie Recipe is truly a standout dish that combines comfort, sophistication, and rich, layered flavors in one hearty package. Whether you’re serving it for a family dinner, entertaining friends, or just craving an indulgent meal, it promises to warm hearts and fill bellies. I encourage you to make it your own and enjoy every satisfying bite of this unforgettable pot pie adventure!
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Short Rib Chili Pot Pie Recipe
- Total Time: 4 hours
- Yield: 6 servings 1x
Description
This Short Rib Chili Pot Pie combines tender, slow-cooked bone-in short ribs simmered with a flavorful chili filling including beans, tomatoes, and spices, all encased in a flaky puff pastry crust. It’s a comforting and hearty meal perfect for cozy dinners, blending the richness of braised meat with the spiced warmth of chili, finished with a golden, crisp pot pie crust.
Ingredients
Meat and Seasoning
- 2 lbs bone-in short ribs
- Salt and pepper to taste
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup frozen corn kernels (optional)
Liquids and Sauces
- 1 cup beef broth
- 1/2 cup red wine (optional, but adds depth of flavor)
- 1 tablespoon Worcestershire sauce
Spices and Herbs
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional for more heat)
- Salt and pepper to taste
Beans and Tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
Pie Crust and Finish
- 2 sheets refrigerated puff pastry or pie dough (or homemade if preferred)
- 1 egg, beaten (for egg wash)
Instructions
- Cook the Short Ribs: Preheat your oven to 350°F (175°C). Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper, and brown them on all sides for 3-4 minutes per side.
- Sauté Aromatics: Remove the short ribs and set aside. In the same pot, add the chopped onion and garlic, and sauté for 3-4 minutes, or until softened.
- Add Tomato Paste: Stir in the tomato paste and cook for another minute to deepen its flavor.
- Deglaze with Wine: Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot to incorporate those flavors.
- Add Broth and Spices: Add beef broth, Worcestershire sauce, bay leaf, thyme, oregano, and smoked paprika, stirring everything together.
- Braise the Short Ribs: Return the short ribs to the pot, cover with a lid, and transfer to the oven. Cook for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Shred the Meat: Remove the short ribs from the pot and shred the meat off the bone, discarding the bones. Set the shredded meat aside.
- Prepare Chili Filling: In the same pot (remove any excess fat), add the shredded short ribs along with kidney beans, black beans, diced tomatoes, chili powder, cumin, cayenne pepper, and corn if using. Stir well.
- Simmer the Filling: Simmer the chili mixture over medium heat for about 10 minutes to meld the flavors. Taste and adjust seasoning with salt and pepper as needed.
- Prepare Pie Crust: Roll out the puff pastry or pie dough on a floured surface to fit your baking dish (9-inch pie dish recommended). If using pie dough, line the bottom and sides of the dish. If using puff pastry, cut it to fit the top.
- Preheat Oven for Baking: Increase oven temperature to 400°F (200°C) while assembling the pot pie.
- Fill the Pie: Pour the chili filling evenly into the prepared pie dish.
- Top and Seal: Place the pastry over the filling, trimming excess dough, crimping the edges, and cutting slits to vent steam.
- Apply Egg Wash: Brush the top crust with beaten egg for a golden, shiny finish.
- Bake the Pot Pie: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.
- Cool and Serve: Let the pot pie cool for about 5 minutes before slicing and serving. Enjoy the rich, savory filling wrapped in the buttery crust!
Notes
- Red wine is optional but adds depth and richness to the chili base.
- If you prefer less heat, omit the cayenne pepper; add more if you like spicier chili.
- Using an oven-safe Dutch oven simplifies the braising and flavor development steps.
- For a crispier crust, you can bake the puff pastry without filling according to package instructions before adding the chili filling, then bake again briefly to warm.
- Leftover pot pie can be stored tightly covered in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
