Preheat the oven to 375°F. 🌡️
In a large skillet, cook the ground beef over medium-high heat until browned and crumbled, about 5-7 minutes.
Add the vegetable oil, onion, and garlic to the skillet and cook until softened about 3-5 minutes.
Stir in the diced tomatoes, tomato sauce, kidney beans, green chilies, chili powder, cumin, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the flavors have melded together.
Transfer the chili mixture to a 9-inch deep-dish pie pan.
Unroll the crescent rolls and place them on top of the chili mixture, overlapping slightly to cover the entire surface.
Bake the chili pot pie in the preheated oven for 15-20 minutes, or until the crescent rolls are golden brown and the chili mixture is hot and bubbly.
Sprinkle the shredded cheddar cheese over the top of the pot pie and return to the oven for 5-10 minutes, or until the cheese is melted and bubbly.
Serve and enjoy your delicious chili pot pie!