Beset by unabating nagging, Chili Mocktober rolls on- in spite of itself. Pre wants me arrested for chili abuse, Chili Jr fancies me “Gaseous Clay” (floats like a butterfly smells like a latrine), and The Pirate is “sure” she knows why chili is never featured in children’s fairy tales. Mrs. Chili365 is worried that the chili experiment is eating into the time I should be using to execute more important tasks. Her concerns may be well founded. I can’t remember when I last shaved, but I think I showered on….Wednesday….I think.
Words from the Champ (or Chump. Categorization is subjective):
Around is not where I clown
I’ll turn their frown upside down-
You want delicious? I’m the guy.
Everyone loves chili chicken pot pie.
1lb boneless skinless chicken breast, cubed
1 T chili powder
1 t cumin
1 t paprika
1 t onion powder
2 C (formerly) frozen peas and carrots, thawed
1 can Progresso brand creamy roasted garlic cooking sauce
¼ C flour
2 pie crusts (straight from your grocer’s refrigerator)
- Fry chicken and spices until chicken is fully cooked.
- Add thawed vegetables, cooking sauce, and flour.
- Simmer for 5 minutes.
- Place the bottom pie crust in a 9 inch ungreased glass pie pan.
- Spoon on the chili.
- Top with the second pie crust.
- Bake in a preheated oven at 425 F for 35 minutes.
- Allow to cool for 20 minutes.
Pre: The best chili you have made. It is the only chili of which I’ve actually wanted another helping.
Chili Jr.: I’m hooked. Totally. Hopelessly. Hooked.
The Chili Chicken Pot Pie was rich, zesty, and satisfying. In a word- INCREDIBLE. I’m dreaming about having more right now. It isn’t exactly health food, but I could easily eat this twice, maybe three times, a week. With the shortcut sauce and pre-made crust it is a snap to make and it is an undisputed winner.