growing and learning

Yesterday my dad called: his main water line broke - that is what he told us, but it wasn't he actual water line, but the connection between the line and the house, and he needed some help fixing it.  By the time DH got off work and we got over there (I doubled my dinner plans: chicken pot pie because I figured mom and dad would have other things on their minds), he had a hole dug about 4 feet long, 2 feet wide, and 6-7 feet deep, into the clay soil by their house.  My husband jumped down there and did all the intricate work of removing the corroded connection while my aunt, visiting from Idaho, went to Home Depot for a replacement, I kept an eye on the kids and stuck dinner in the oven, and my mom started the process of cleaning up the water damage from her basement.  Thankfully, they had seen the problem quickly, and only the carpets in one room was flooded.  Nothing was irretrievably ruined.
By 7:30, dinner was ready and the thing was fixed and we ate well and visited and then DH and the kids showered there.  I grabbed this recipe off the internet last night (I love www.tasteofhome.com) to use some store-bought piecrusts and some thawed frozen peas and some defrosted cream I had sitting around.  It turned out really really good.  I altered it to fit my pantry selection, but it was good enough that my mom came upstairs and said “That smells like Chicken Pot Pie.  Is it?” before she knew what I had stuck in the oven.  So here is the recipe: Chicken Pot Pie

• 2 frozen chicken breasts that I sliced and cooked
• 2 cups frozen peas
• 2 medium potatoes, peeled & cubed
• 4 medium carrots, thinly sliced
• 2 celery ribs, finely chopped (I do this so small you cannot see them once they are cooked)
• 2 T dehydrated onion
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 5 crushed chicken bouillon cubes
• 1-1/2 teaspoons dried tarragon
• Pepper to taste
• 1 cup cream
• 1/2 cup water