Teasing Begets Innovation...

...which is another way of saying that I used the interwebs to do something useful (for once - curse you, Chrome, for giving me Angry Birds) and found an easy recipe to make for dinner tonight. And that leads me here...back in front of the computer. It's what I do.

The teasing came in the form of my sister letting me know that I've been slacking on the blogging. Thanks, sis. :) She's right, though, so I'm going to try to keep up with it more regularly than I have been. How's that for a commitment? In any case, I finally cooked an actual meal again tonight, and, considering I pretty much just glanced at the recipe and did my own thing, it turned out pretty well.

I found out recently that my husband of six years likes pot pies. Who knew? I've never made one before, so I found an easy recipe and gave it a go...it was stupid-simple, really, and it needed some jazzing up. That, or I just like making my own life a little bit difficult. Anyway, on to the details.

While the author called for an onion, a cup of "mixed vegetables" and two cups of chicken, I went a little too far and added a cup each of chopped celery and carrots, a big onion, three big cloves of garlic (mmmmm), a pound of chicken and half a bag of frozen corn. I doubled the liquids (give or take...I didn't really measure) and set it to simmer to thicken up. When that was done, it looked sort of like a really thick soup. I think that's what it's supposed to look like, right?

So that's the most important part, I guess...I took the shortcut route and used frozen puff pastries to do the crust, so there's really not much to say about that step. Instead of doing a big ol' pot pie that would sit in the fridge until fuzzy, I thought it'd be a good idea to use our fancy-pants soup crocks for individual servings tonight, saving a little for dinner tomorrow with the rest going in the freezer. As I think I've written in the past, we are notorious for letting food go to waste; I'm really trying to curb that habit, so the easier something is to freeze and keep for a lazy dinner day, the better.

Before the oven: 

And post-baking:

Yummers. Of course, it was like liquid hot magma when we first tried to dig in, but after letting it cool for what felt like 14 hours, we finally devoured them. And I still have room for dessert...

Not my picture - it's theirs: Kemp's

So there you have it...tonight I discovered that I can make a mean pot pie without a recipe (don't worry, I took notes during the process so I can replicate it in the future). 

Thanks for reading!

Carrie