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Chili Pie Pockets

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  • Prep 45 min
  • Total 60 min
  • Servings 6
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Enjoy chili on the go, with our satisfying pie pockets filled with seasoned ground beef, bell pepper, tomatoes and cheddar cheese.
By Deborah Harroun
Created Apr 9, 2012
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  • 1 1/2 teaspoons olive oil
  • 1/2 lb ground beef
  • 1/3 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dried oregano leaves
  • 1/4 teaspoon sugar
  • 1/2 cup tomato sauce
  • 1 cup canned or fresh diced tomatoes
  • 1 cup canned pinto beans, drained, rinsed
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1 egg
  • 1 tablespoon water


  • 1
    In Dutch oven or large saucepan, heat oil over medium heat. Cook beef in oil 3 to 5 minutes, stirring frequently, until it begins to brown. Add onion, celery and bell pepper. Cook about 5 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables begin to soften.
  • 2
    Stir in chili powder, cumin, garlic powder, salt, pepper, oregano and sugar. Cook 1 minute. Stir in tomato sauce, tomatoes and beans. Simmer uncovered 15 minutes, stirring occasionally, until thickened.
  • 3
    Meanwhile, heat oven to 350°F. Remove pie crusts from pouches; unroll on lightly floured work surface. Using rolling pin, roll out crusts slightly. Using a bowl as a pattern, cut 3 large rounds from each crust; discard scraps.
  • 4
    Spoon about 1/4 cup chili on half of each round. Sprinkle evenly with cheese. Fold dough over filling and press edges together, forming half circle; press with tines of fork to seal. With sharp knife, cut 2 to 3 slits in top of dough to allow steam to escape. Place on ungreased cookie sheet.
  • 5
    In small bowl, beat egg and water with fork or whisk. Brush over dough.
  • 6
    Bake 12 to 15 minutes or until light golden brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use your favorite chili recipe, or even canned chili, but just make sure it’s thick enough so it will stay in the pastry.
  • tip 2
    Make appetizer-size pockets! Cut pie crusts with a 3-inch round cookie or biscuit cutter and top each round with 1 tablespoon (or slightly less) chili.


Nutrition Facts are not available for this recipe
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