My Daughter is on her way to get her MFA in Metal Arts and this is our final farewell. We both will be starting a new chapter in our lives. I'm so proud of her and I will truly miss her.
Being a single parent had it's ups and downs with keeping a fast pace, but on that note, she was a pleasure to raise and turned out to be a wonderful young adult and great friend.
Between working and caring for my mother and raising Sarah, it was always busy and everything was fast and stressed, but we always had time for laughter and love.
Here is one of her favorite dishes that she requested. This was quick and easy to put together after a long day at work so we could focus on the important rather than the urgent.
Chicken Pot Pie
2 cans Cream of Potato Soup
1 16 ounce can of Veg-All drained
2 cups of diced chicken (I just use a 10 ounce can of chicken)
1/2 cup of milk
1/2 teaspoon of thyme
1/2 teaspoon of pepper
2 - 9 inch frozen pie crust thawed ( I use the deep dish)
1 egg beaten
Combine the first 6 ingredients.
Spoon into one of the pie crust.
Cover the top with the other pie crust and crimp the edges together.
Brush the top with the beaten egg.
Bake at 375 degrees for 40 minutes.
I don't even know where I obtained this recipe to give credit. I am sure it came from a magazine or a back of a can.
Enjoy,
Debra
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