Officially passed my first two tests. My next test is on Thursday and my last one is on Tuesday. Then we will make our trip to MO starting Thursday. Ryan is going to try to get a new Chrysler 300 for us to drive back. It'd be a good luxury car to take on a long trip with a large touch screen GPS/monitor.


I made some awesome chicken pot pies last night. I found a recipe for 1 large pie and it split well between 3 small pies.
I put 3 large chicken breasts in the crock pot with onion seasoning so it would shred nicely and be used throughout the week. The recipe called for boiling cubed chicken but I used the shredded chicken for the pot pies.

1lb cooked shredded chicken breast halves (I used 1.5 large chicken breast halves)
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
2 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts (1 pre-made pie crust pack)


1) Preheat oven to 425 degrees F
2) In a pot, combine carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3) In the saucepan over medium heat, cook onions in butter until soft and translucent. 4) Stir in flour, salt, pepper, and celery seed.
5) Slowly whisk in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
6) Line pie pans with crust. Cut pie crust tops and set aside.
7) Mix chicken, veggies & sauce together.
8) Place the mixture in the pie crust.
8) Cover with top crust, seal edges, and cut away excess dough. (To seal edges, pinch with fingers)
9) Make several small slits in the top to allow steam to escape.
10) Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10-15 minutes before serving.