This leftover Chili Pot Pie is perfect to serve at a Halloween feast!

Chili Pot Pie

Happy Halloween, Friends! Halloween for us, now that our kids are grown, has become what it was for my parents. A time to get together with the adults, eat, drink, and be merry!

Tonight we’re going to our friend’s house and we’ll take turns handing out candy at the door, eating a good assortment of smorgasbord foods that we’ll all be bringing, drinking some good wine or beer, and catching up with our good friends.

Halloween is an excuse for all of us to get together, and our friends out in Jacksonville always host the party. Easy for us!

Which, by the way, we’ve been so blessed the past couple weeks in southern Oregon with fabulous weather. This was yesterday in our back yard. Stunning!

Oregon Fall Sunshine

Earlier this week I made a big pot of my Smoked Turkey Mango Chili, and I sent some off with our college boys to U of O, where they attend school. Looking at a huge portion that was left behind, I decided to get creative and make a Chili Pot Pie.

Chili Pot Pie

How many households will have loads of chili leftovers this week, and they wonder what to do with them. I’ve frozen chili in Ziploc bags in the past, and it works great, but this time I decided to make something new.

I cooked 2 cups of quinoa in the rice cooker (brown rice setting).

2 cups of quinoa to 3 cups of water. (1:1.5 is the ratio.)

Chili Pot Pie

Then I added it to the chili, mixed it together, and spread in a 9×13 pan.

Chili Pot Pie

I added about 2 cups of cheese on top. Popped it in the oven to heat up for about 10 minutes. Then I added 1 sheet of Pepperidge Farm Puff Pastry to the top (I rolled it out on a floured board first).

Chili Pot Pie

Baked for another 25 minutes.

Delicious Chili Pot Pie for a yummy Halloween meal.

What do you do with leftover chili?

Chili Pot Pie

Chili Pot Pie
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Chili Pot Pie

Quick and easy–make a new pot of chili, or take leftover chili and make into a pie with a delicious crust!


  • 2 lbs. ground turkey
  • 3 15 oz. cans Mexican-stewed tomatoes, undrained
  • 3 15 oz. cans Bush’s black beans, drained
  • 3 15 oz. cans Bush’s kidney beans, drained
  • 4 cups peach mango salsa, I use Costco’s brand
  • 3 tsp. smoked ground cumin
  • 3 tsp. chili powder
  • salt and pepper
  • 2 cups quinoa
  • 1/2 package, 1 sheet Pepperidge Farm Puff Pastry Sheets
  • 2 cups cheese


  • Cook ground turkey; strain. Season to taste with salt and pepper.
  • Add to a large pot; add in the beans, tomatoes, salsa and spices.
  • Heat on medium high for 10 minutes, stirring constantly. Turn down to low and simmer for 20 minutes.
  • Taste and season to taste.
  • Cook 2 cups of dry quinoa (if using rice cooker, use Brown Rice setting)
  • Add quinoa to chili. Spread 4-6 cups of the chili in a 9×13 pan.
  • Top the chili/quinoa mixture with cheese. Bake for 10 minutes.
  • Roll out the Puff Pastry sheet and lay on top of the chili and cheese mixture.
  • Poke holes in the dough with a fork.
  • Bake for 20-25 minutes, until the crust is golden.
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