Happy Thanksgiving! I think of how my holiday has changed, from family gatherings to just me and Betsy. I can’t help but feel gratitude and love for all that I have, all that I am blessed with. I can’t think of a holiday that has a message as strong as Thanksgiving. No matter what is going on in our lives, we all have things to be thankful for—family, friends, health, work, clothes, shelter, food, etc.
Considering current economics, politics, and natural catastrophes, Americans may not be feeling particularly grateful this holiday season. Yet, history suggests that in times such as these giving thanks may be more important than ever. Did you know it is scientifically proven that gratitude will make you happier? How? By actively thinking about the things for which you are grateful, you are actively thinking about the things that make you happy. In turn, this act makes you feel happy.
Thanksgiving is a time that we come together with friends and family to celebrate. We have no guarantees in this life from one year to the next. People who sit at the table this year may leave this earth by the next Thanksgiving. The tradition of family gathering has been set in stone for so long that when there’s a loss, the family is left with an empty chair and sometimes a lack of desire to celebrate. But eventually, the holiday celebration continues, just in a different way.
Many people have holiday traditions that they enjoy year after year. My Thanksgiving traditions have evolved. I will still watch the 98th Macy’s parade and the National Dog Show on NBC. My food traditions have changed. I don’t need a large meal with leftovers, this year I am making a potpie for dinner. I will eat and start to plan my Christmas baking and candy making.
Chicken Pot Pie
Ingredients
1 box refrigerated pie crusts at room temp (14.1 ounce)
⅓ cup butter
⅓ cup chopped onion or 1.5 Tb dried onion
⅓ cup flour
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon poultry seasoning
1 ¾ cup chicken broth/stock
½ cup milk I used 2%
2 ½ cups cooked, shredded chicken
2 cups frozen mixed veggies thawed
Directions
Cook and shred your chicken. I use a rotisserie chicken, but turkey leftovers would work too. Or go vegetarian and just double the vegetables. Preheat the oven to 425° F. Press one of the pie crusts into a 9″ pie plate and set aside. In a medium saucepan, over medium heat, melt the butter. Once melted, add in the chopped onion and cook for about 2 minutes, stirring often, until they’re tender. Whisk in the flour and salt, pepper, & poultry seasoning. It will get thick. Gradually add in the milk and broth, while stirring, and continue to cook until it gets thick and bubbly. Stir in the shredded chicken and mixed veggies then remove from the heat. Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top. Bake for 30-40 minutes, or until the crust is golden brown. During the last 15-20 minutes of baking, cover the crust edges with strips of tin foil to prevent them from burning. Let the pie stand for about 5 minutes before slicing it.
