LOVE and Chicken Pot Pies.

LOVE. It truly is a many splendored thing. A beautiful feeling. Something that we all have within ourselves and makes life worth living. Love is like a diamond. Its many facets are like all of the different ways we can give and receive love as well as letting it shine through us. We are so fortunate to be able to feel love, although sometimes it can be more painful than even the most excruciating physical wound. I am fortunately no stranger to love.  I am quite blessed with friends, family, "the one" and a most recent love...Charlie, my son.

 While I was pregnant with Charlie life began to be something so much more beautiful. Like I was on this amazing drug. It was the beginning of my spiritual awakening of sorts. After having Charlie, life is more beautiful than ever. The connection between us is the greatest feeling I have ever known. He is the greatest thing I have ever made and everyday with him is an absolute treasure. He is one month away from a year old. I often times think back so fondly to my time in the hospital when I'd be lying in my bed looking at him through the baby bin sleeping so sweetly thinking "how could I be so lucky to be given this incredible angel?" The past 11 months have flown by and I have of course been stressed, sleep deprived, and every other feeling imaginable, but most of all I have been blessed with this gift of life. And everyday I get to see this little creature unfold into a person. A funny, sweet, loud, giggly, smart little guy. Staying home with him despite the financial downturn is the best decision for myself and our family. Everyday is a Sunday with Charlie. Ryan is home here and there and seeing him with Charlie envelopes my heart with love. 11 months ago a family was created, a family that will continue to grow and change.

Outside of my little family there is a larger circuit of people whom I could not live without. My parents, who are so giving and my brother who has come a long way when it comes to love. Seeing him with Charlie is a precious sight. My Grandma Joyce is someone I must mention because she and I have always had a special bond. Ever since I can remember she was always a role model to me because of what a loving person she is. I think I learned to love from her. Telling her every time we end our phone conversation or leave each other I always tell her I love you. I am so happy Charlie is able to have her in his life, because a life without Gramma J would be a tough one to live.

I want those whom I love to know just how much they mean to me. My family and friends give my world color and brightness, without them it would be shades of grey (which on Valentine's Day may not be the worst thing...wink, wink :-).

On this Valentine's Day think outside the box of your partner/spouse/BF/GF and tell everyone you love just how much.

So! In honor of Valentine's Day I give you a recipe for Chicken Pot Pie for Two (although I doubled it and made it for four)

CHICKEN POT PIE FOR TWO (or four...just double)
Courtesy of Cook's Country

You will need 2 (or four) ovensafe
12 ounce ramekins or bowls

Their Pot Pies
(They used Just Unroll! Pie Crust, which was an added step
of fancy crimping and par-baking...I took the easy rustic route :-)

1 half sheet puff pastry cut in half
2 TBSP unsalted butter
2 carrots, peeled & sliced 1/4 inch thick
1 small onion, chopped fine
1 small celery rib, sliced 1/4 inch thick
Salt & Pepper
2 garlic cloves, minced
1 TSP minced fresh thyme 
3 TBSP all purpose flour
1 3/4 C chicken broth
1/3 C heavy cream (I had 2% milk so I used a bit less of it and a bit more flour)
1/2 TSP soy sauce

My Pot Pie, not as fancy, but just as delicious!

1 8 oz boneless, skinless chicken breast (I used boneless, skinless thighs)
1/4 C frozen peas 
2 TSP minced fresh parsley (I nixed this bc I can stand parsley)
1/4 TSP lemon juice (very important!)


1. Take frozen puff pastry out to defrost, once defrosted cut the half into two squares.
2. Preheat oven to 400 degrees
3. Meanwhile, melt butter in a medium saucepan over medium heat. Add carrots, onion, celery, and 1/2 TSP salt and cook until veggies are soft and browning, 8-10 mins. Stir in garlic and thyme, and cook until fragrant 30 SECONDS (quick folks!). Stir in flour slowly and cook for 1 minute.
4. Slowly whisk in broth, cream, and soy sauce, scraping up the browned bits. Nestle the chicken in the sauce and bring to a simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10-15 mins. Transfer chicken to plate; let cool slightly and shred.
5. Return pan with sauce to medium heat and simmer until thickened and sauce measures about 2 cups, about 5 mins. Off heat return shredded chicken and its juices to pan. Stir in peas, parsley (yuck) and lemon juice to pan. Season with S & P if needed.
6. Divide filling into the ramekins and top with a square of pastry and brush with an egg wash if you like, and cut a few slits in to pastry for steam. Place filled pot pies on a baking sheet (covered in foil to avoid a messy pan) and bake until crusts are deep golden and filling is bubbling, 10-15 mins. Let cool before serving.....these will be H-O-T like your Valentine's date ;-)

Enjoy!!