Chicken Chili Pot Pie

This hearty recipe is made for cooler weather. The chili, which is made with ground dark-meat chicken, poblano peppers, black beans, and butternut squash is capped off with a thick layer of yellow stone-ground Cheddar cheese grits. When baked, the topping turns crisp on the outside and creamy on the inside.

Make this comforting, crowd-pleasing recipe on a cold fall night and serve with a simple green salad. It’s an excellent option for someone avoiding gluten—or anyone who loves pot pie. You can make individual servings in 10-ounce ramekins or one large pot pie using a 3-quart baking dish. Either way, everyone will love the puffed, cheesy cilantro-grits crust.