CHICKEN POT PIE FOR TWO

We had the best weekend! Our sweet friends Hannah, Sarah, and Brooke and their husbands gave us an adoption shower on Sunday that was lovely and special and had me tearing up more than once. They are all so dear to me and have been a constant source of encouragement and support on this long road. Our closest friends and family gathered around and showered our little guy with toys, and clothes, and books. Hopefully I’ll have a few pictures to share soon!

We have wanted this for so long and been working toward it and waiting for it to the point that in moments it doesn’t feel real. The little steps – furniture in his room, updated photos from the Philippines, adoption showers, and bookcases filling up – they all help it feel real and possible, exciting and maybe a little terrifying.

I keep thinking of all the little things that will be reality this spring and summer and forever – trips to the park, little hands in the kitchen, playing baseball outside and going to the pool, all the laundry, and book reading, and adjusting and bonding.

INGREDIENTS

• 4 tbsp butter, divided
• 1 cup frozen mixed veggies
• salt
• pepper
• ¼ tsp garlic powder
• 4 tbsp flour
• 2½ cups chicken stock
• 2 dash Worcestershire Sauce
• 1 cup shredded chicken breast
• 1 pie crust
• fresh thyme (optional)

INSTRUCTIONS

1. Melt 3 tbsp butter in a medium pan over medium heat. Add 1 cup frozen mixed vegetables and saute until vegetables thaw and begin to soften. Season with salt, pepper, and garlic powder.
2. Add flour to vegetable mixture and stir to combine. Let cook 3-4 minutes then stir in chicken stock and Worcestershire.
3. Add shredded chicken and bring mixture to a boil. Reduce and let simmer 20 minutes with lid off.
4. .............................

for full recipes please see : www.jessicanwood.com

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