Chili Pot Pie

What a crappy day.

Not because I'm sad.  Or mad.  Or melancholy.

No negative attitude here.

Except maybe a mild case of Season Affective Disorder... Ok, then maybe I am S.A.D.

The weather is soooo terrible here.

So cold.  So rainy.  So windy.  A trifecta of unlivable outdoor conditions, almost to the point that I need a doggie litter box implanted inside my home so I don't have to go outside with the dogs every few hours.

I'm sitting here, wrapped in not one, but three blankets.  Three blankets that I had to pre-heat in the dryer because they felt too cold.  Same thing goes for my hot pink sweatshirt and pajama pants.

By the way, it is four o'clock in the afternoon and I'm in a sweatshirt and pajama pants.

Lame.

Lazy.

I blame the weather.

The only plus-side I can see is that I can spend my afternoon in the kitchen curling up next to my oven.

Cold weather makes me want cold weather food.  Today, my go-to had to be this chili.  I love making this chili for me and the Hubbalubbs because it's the only variation of chili he will actually eat.

He'll eat anything on a cornbread pie crust, though.

I figured some Chili Pot Pie would be a great way to heat me up from the inside out.  And, I was right.  It even kept my kitchen warm for a little bit.

The only downside is trying to eat this in mittens.

Not advised.




Chili Pot Pie

1/2 batch Slow Cooker Texas Chili
1 batch Cornbread Pie Crust



Preheat oven 425F.

Cook the chili as directed.

Prepare pie crust and lie one sheet of crust into a pie tin.

Pour chili into pie tin and top with second layer of crust.  Poke vent holes into the top crust.

Bake 30-35 minutes, covering the edges of the pie during the last 10 minutes to prevent burning the top crust.





Listening to:   We The Kings - Secret Valentine