So I have been thinking about pot pies a lot lately. I mean, you could really put anything in them! I like the creamy chicken pot pie that MiMi makes so much, that I hardly ever venture from there. But, she made a really good cheese and broccoli pot pie last time she made them and I have been dreaming about making a beef and mushroom pot pie with a wine sauce. I mean really, how can that not be good. It is going to happen people! I am just not sure when. All the while, MiMi's head was going a completely different direction. Why not a pizza pot pie? I know, mind blown! It seems a little strange to put pizza toppings between pie crusts. But really, why not? I mean, don't you love it when you get that takeout pizza with the buttery flaky crust? Do I need to give you a minute to mull that over? Ok. Just trust me, it will work. See, it works! Look at that. Now you are starting to believe! Pizza Pot Pie Ingredients: 2 T corn meal 1 pie crusts 1 cup spaghetti or pizza sauce 1/4 cup Parmesan cheese 2 cups shredded mozzarella or Italian cheese blend 1/2 tsp pizza seasoning Pizza toppings of your choice (precook any meat you plan on adding): this pot pie had tomatoes, mini pepperonis, ham, bacon and mushrooms (sounds good, huh?!) Preheat oven to 425 F Spray pie plate with cooking spray and sprinkle with cornmeal as a little nod to a pizza crust. Put first pie crust in the pan and layer in this order: 1/3 of the cheese 1/2 of the sauce Pizza toppings of your choice 1/3 of the cheese Remaining sauce Remaining cheese Pizza seasoning Place top crust over pie. Seal edges and cut slits for steam to escape Bake at 425 F for 30-40 minutes. Let it cool for at least 10 minutes before slicing. You don't want all of that good cheese running everywhere! Throw together a nice salad, and you have a meal!