Today was a really good day. Rob and Ellie got up while I slept in. Once I decided to get up, we had chocolate chip pancakes. Ellie helped and there were far too many chips in the mix. They were much more like dessert but, hey, she had fun.
We played in her house box (that we made yesterday from a new dishwasher box), played with play-doh, did markers (that is what she calls coloring with markers), read some stories and finally took a little nap. After her nap, Rob watched football and Ellie and I went to Kid's day at Ladew Topiary Gardens.
While we were there, she got to paint rocks, get a butterfly painted on her arm, ate candy, saw fish and frogs, danced and sang with a group of kids, colored a paper fish and did a little pretend fishing. After that, we went to the grocery store, where she got to pick out a balloon because momma refused to stand in line for 30 m-i-n-u-t-e-s for a balloon figure at Kid's day. Really, what toddler can wait that long?
Anyhow, after we got home, she watched the last few minutes of the game with Rob while I made a chicken pot pie, recipe below. As soon as it was done, we ate dinner and then took a walk and pulled Ellie in her wagon. We came home and had ice cream cones and coffee and then did the whole bath/bedtime stories routine and she went right to sleep.
I wish every Sunday could be this good. I hope you had a good one too.
Anyhow, here is the easiest recipe for the greatest comfort food, that is not a dessert.
Chicken Pot Pie
Ingredients
1 package of roll out pie crust
1/3 cup of butter
1/2 of a yellow onion, chopped
1/3 cup of flour
1/2 cup of milk
1 and 3/4 cups of chicken broth (I use homemade but you can use can)
2 chicken bouillon cubes
2 cups of frozen soup veggies or fresh ones diced
2-3 cups of cooked chicken (I cook a whole chicken and use for 2 meals)
salt
pepper
Directions
- Preheat oven to 425 degrees.
- Unroll one pie crust, place in glass or stone pie dish and poke 5 to 6 times with a fork. Set aside.
- Melt butter in a medium sauce pan over medium high heat.
- Add onion and cook until tender, about 3-4 minutes.
- Add flour and mix well.
- Add chicken broth. (I try to use the broth from when I boiled the chicken. I usually add ground sage and bay leaves to the water.)
- Add milk.
- Add crushed up bouillon cubes.
- Cook until bubbling and thickened.
- Add veggies and chicken.
- Pour into pie pan.
- Unroll remaining crust and place on top of pie.
- Trim and crimp the edges.
- Bake for 35 minutes. The top will be nice and browned and crisp.
- Set aside for 20-30 minutes to allow for the pie to set up a little. Trust me, it is too hot to eat anyway. I know some will try to immediately eat it and first, they will make a mess of the pie and second, they will burn the crap out their mouths.
Enjoy!

