Damn technology, I was pouring out my soul and a shiny object distracted me so I clicked on it and lost everything I had written, oh well. Suffice it to say, I use to think you had to be perfect to be a yoga teacher and then I realized that you just have to be perfectly yourself so I’m ok with that now.

Now the good stuff, Chicken Pot Pie!!!! I love to bake, I love to eat, I’m learning to bake better so now I really love to eat it ; ) I’m trying to work on recipes that are easy, good for you and compile a list of the best and easiest and throw them into the meal planning rotation! I’m a horrible planner and when I’m busy with work I get super lazy and either eat out or order take out, so this is really a huge step! Pinterest has become my best friend and since I’m on FB a whole lot less I have more time for pinterest. (I’m kidding).
This recipe is insanely easy, quick and oh my Lucy and I almost ate the whole pie!

Ingredients:
Rotiserie chicken carved and cubed ( or cooked leftover chicken)
2 refrigerator pie crusts
cream of celery soup
chicken stock
frozen veggies (peas, carrots, green beans)

Preheat oven to 350, Mix soup and stock (just add stock to the consistency you want) in a saucepan on medium heat until thoroughly mixed, add cut up chicken and frozen veggies until completely heated. (So I got two cans of soup as I like a thicker, creamier pie and i got the family size bag of frozen veggies, this made enough for two pies) Pour into one pie shell, then top with the other pie shell, slit holes in the top for steam to escape and voila, 30ish minutes late you have yourself the perfect chicken pot pie ; )

 

Oh and Stella was grounded for doing something extremely gross….wait for it in future post…so she cleaned her room and did an amazing Job!!!!!