Tuesday, May 3, 2011

Weekend Recap and a Recipe

We had such a nice weekend! I had to work very late on Thursday (about a 15+ hour day) so took Friday and worked from home. It was so nice to sit in bed with my laptop and work, while watching my dvr of the Royal Wedding. I cleaned a little and Sean's parents came over for dinner.

Saturday was a busy day for me. I had one of my closest friends baby showers- it was so nice- and I am so excited for them to have their little boy and then I rushed to see some of my sorority sisters! Our friend Michelle was in town from Washington (her husband is in the Army so they are stationed there) and she made her way for a visit while he is serving in Afghanistan. I brought the babies with me so they could play with the other kids. They had a blast! I left there about 8pm and came home, put the babies to bed, and Sean and I took advantage of having Hunter home to babysit while we went to a local bar for drinks and wings. So nice to get out with just the two of us.

On Sunday my parents came over for a visit. They hadn't seen the kids in about 2 weeks since we were out of town for Easter and the kids loved it. Quinlin could not stop giving kisses when they left. For dinner I tried a new recipe to serve and it was a hit. Hunter loved it- both he and my dad took seconds, so I knew it was good!

Chicken Pot Pie

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey (I used about 2 1/2 chicken breasts)
1 bag frozen mixed vegetables
(my recipe didn't seem to have enough creamy mixture so I also used 1 can cream of chicken soup and it was perfect)

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables (and cream of chicken soup if you desire). Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.


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