Sunday, November 17, 2013

November Storms

Today was a dangerous storm day here in Chicagoland.  So bad that they even had to suspend the Bears game for around a hour and a half.  I watched the skies grow dark and the clouds roll in and then the hail and rain.  We've had much heavier storms blow through in the past so it really wasn't that bad however the sad end to the storm was that a tornado touched down in a small town about a hour or so away and some people lost their lives and many lost their homes.  What a tough time to go through such a tragedy, just before the holidays.  In one way it would make me thankful for getting out alive but on the other hand I'd question why it happened in the first place.  Strange thing about life, in one part of the state people are moaning and groaning because the football game was on hold (which is what was going on in our house) and just an hours drive away people are facing the reality of having no home to sleep in.  I pray that God will bless all of these people and help them rebuild their lives.

A friend stopped by to watch the game and my son wanted chicken pot pies for dinner.  I obliged with two very tasty pies.  An extremely easy recipe too.

Chicken Pot Pie
This recipe should make two pot pies
1 whole chicken
1 can cream of potato soup
1 can cream of celery soup
1 onion cut in half
2 or 3 garlic cloves
2 celery stalks
2 or 3 TBS butter
1 bag frozen peas and carrots
1 tsp sage
1 tsp thyme
salt and pepper
few drops Red Hot Sauce (optional and to taste) 
2 ready made frozen deep dish pie crusts
Clean chicken thoroughly and place in a pot with 1/2 the onion cut in chunks and garlic cloves.  Simmer the chicken in the boiling water until done.  Remove from the water and set aside.*  Discard the onion and garlic.  This step can also be done the night before.  (I have also used the pre-roasted chickens from the grocery store to save time.)
Chop up the other half of the onion and slice the celery. Melt the butter in a skillet and sauté the onion and celery until soft.
Mix the cut up chicken with the two cans of soup.  Add the seasonings, the salt and pepper and hot sauce.  Mix in the celery, onion and peas and carrots. 
Put the chicken mixture in the pie shells. Remove the crimped edges from the second pie crust and place on top of the bottom filled crust.  It should collapse onto the bottom crust as it defrosts.  (you should also see these instructions on the packaging). Crimp the edges together. 
Bake in a preheated 375 degree oven for about 45 minutes or until the crust is a golden brown color. 
* You can reserve the water after you take out the chicken and use for soup.  Or freeze in ice cube trays and keep for when a recipe calls for chicken broth. 

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