Poblano Chili 3 Ways - Way 2: Chili Pot Pie with Cheddar Biscuits

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Chili Pot Pie with Cheddar Biscuits
Ingredients

1 tablespoon olive oil
1/4 teaspoon kosher salt
1 (11-oz.) pkg. diced peeled butternut squash
5 cups cooked chili (from Smoky Beef and Poblano Chili), divided
5 ounces all-purpose flour (about 1 cup plus 3 Tbsp.), divided
Cooking spray
1/4 cup plain yellow cornmeal
2 teaspoons baking powder
2 tablespoons frozen unsalted butter, grated
3 ounces grated cheddar cheese (about 3/4 cup)
1/2 cup nonfat buttermilk
2 tablespoons chopped fresh parsley (optional)
How to Make It
Preheat oven to 475°F.
Heat oil in a large skillet over high heat. Add salt and butternut squash; cook 2 minutes, stirring occasionally. Reduce heat to medium-high and cook 5 minutes, stirring occasionally. Combine 1 cup chili and 3 tablespoons flour in a bowl; add to pan. Add remaining 4 cups chili to pan; bring to a simmer. Spoon chili mixture into an 8-inch square baking dish coated with cooking spray.
Combine remaining 1 cup flour, cornmeal, and baking powder in a bowl. Cut butter and cheese into flour mixture using a pastry blender or 2 knives until mixture resembles coarse meal. Stir in buttermilk just until combined. Drop flour mixture evenly over chili to form 24 biscuits (about 2 teaspoons each). Bake at 475°F for 15 minutes or until biscuits are golden brown. Sprinkle with parsley, if desired.