Try this Chili Cheese Dog Pot Pie recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the baking mix and water to form a smooth dough. Set aside.
Spread half of the chili into the bottom of a 1 1/2 quart casserole dish. Make a layer of the hot dogs over the chili. Cover the hot dog layer with cheese, then top with the rest of the chili. On a lightly floured surface, roll out the biscuit dough to 1/4 inch thickness. Lay the dough over the contents of the dish, and poke a few slits to vent steam.
Bake for 15 to 25 minutes in the preheated oven, or until the top crust is golden.
When I make this recipe, I am going to skip the bisquick step all together, and just use a Jiffy cornbread mix to make a cornbread topping instead. Much easier, and I think it would give it more of a chili corn dog flavor.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 745 | ||
Calories from Fat: 352 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.1g | 52 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 71.5mg | 22 % | |
Sodium 1840.6mg | 63 % | |
Potassium 247.2mg | 7 % | |
Total Carbohydrate 71.7g | 21 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 69.4g | ||
Protein 25.4g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 745
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