Chicken Potpie {Back from School Celebration}

Yesterday morning was just like Christmas morning. Lauriss was coming back from college and CJ was coming home from a camping trip.
I spent the morning and early afternoon thrifting and baking for the evening. I think I was nesting. I wanted our home to "hug" them along with our hugs and kisses! No bright lights...it was dimly lit {love the dimmers my hubby had installed!!!} and decorated for Autumn...which Lauriss had not seen, yet!

In the afternoon, we sat in the living room and chatted. What a sweet time to have the kiddies home. It felt so good being together.

I had planned a later evening dinner, because I think it just seems more special. Don't know why, but it does. What do you think?

As we were getting ready to sit down for dinner, my sweet friend and her boyfriend "popped over" to give hugs and to see Lauriss. They had plans, but we invited them to stay for our celebration dinner. They made the evening even more meaningful. I think we sat at the table for almost 2 hours and then went to the cushy couches and sipped tea.

Sometimes the best memories are not planned. I know that LIFE sometimes doesn't feel like it is made up of sweet little packages, but I do feel like God gave us a wonderful gift last night of friendship on a perfect rainy almost Autumn night!

MENU:

Sparkling Cider
Green Salad with vinaigrette
Chicken Potpie
Toasted Artisan Bread
Brownies and Ice Cream or Sweet Carmel Cake in Mini Jars


Chicken Potpie

Filling for Potpie:

1 10 oz. package frozen peas & carrots
1 cooked potato, cubed
1/2 cup sliced mushrooms or corn OR both
¼ cup unsalted butter
1/3 cup flour
½ teaspoon sea salt
1 teaspoon sage or more if you like!!!!
pepper to taste
2 cups chicken broth {I like Better than Boullion Brand}
¾ cup milk
3 cups cooked cubed chicken or 12.5 oz. canned chicken {Costco}


Pie dough for double crust pie…store bought or homemade

Directions:

Cook peas and carrots, drain.
In a saucepan, cook onions and mushrooms in butter until tender.
Stir in flour, salt, sage, and pepper.
Add chicken broth and milk all at once.
Cook and stir until thick and bubbly.
Add in peas, carrots, chicken and potato.
Line pie plate with rolled out dough for the bottom. Pour mixture into pie shell.
Top with the other pie dough and crimp away!
Bake at 450* {approximately 20 minutes} or until golden brown.

Variations:
You may like to make four individual potpies to enjoy or to freeze.



Do you enjoy inviting guests in to join you for dinner? Would you be embarassed with your home not being "ready for guests"? Do you celebrate loved ones or friends coming home?

By the way...there were dishes all over {which I usually have done} laundry was strewn because Lauriss is leaving to go back to college before "MUNDANE MONDAY" Laundry Day! They didn't EVEN CARE!!!!

Next time an opportunity arises to invite guests in to "stay" take full advantage! You will be blessed. I promise YOU!

Shared with: comfy in the kitchen