So, yesterday we were hit with a HUGE storm. It rained and gusted wind all day. It made me want to stay in bed with a book, some hot chocolate and my kitty.

I did the hard thing though, and got up, and did some items from my to do list. I then proceeded to dream of pumpkin-y baked goods, and a good chick flick. Since I didn’t want to endeavor into baking anything SUPER complex I made some TJs pumpkin from their boxed mix. IT WAS SO SO SO TASTY. I then proceeded try and turn on my copy of Sex and the City. Unfortunately I COULDN”T figure out our entertainment center here at the Junction. There is some magical button you have to press in order to watch a DVD that I couldn’t NOT figure out.  I was getting so upset I called poor hubs about 10 times to try to get him to help me.  He wasn’t able to answer as he was working, BUT after much frustration and button pushing/cable switching I GOT IT. WOOHOO GO ME !!  I really love that movie. It makes me grateful for my friends, and highlights the importance of having good friends around you.

I then decided that we needed a super homey, super tasty, super warm meal. CHICKEN POT PIE !!  I saw this recipe on Oprah last year and she made this recpie, I tried it and we both LOVED It.  I happen to have roasted a chicken over the weekend, so I was trying to figure out what to do with all the left overs, so making this recipe worked out PERFECTLY !!

• Filling:
• * 1 Tbsp. olive oil
• * 1 Tbsp. unsalted butter
• * 1 medium Onion, chopped
• * 1/4 cup flour
• * 2 cups chicken stock
• * 2 cups chopped Roasted Chicken
• * 1/2 cup frozen sweet petite peas
• * 1 potato, diced and boiled
• * 1 1/2 cup chopped, cooked carrots
• * 1/2 tsp. salt
• * Cracked pepper
• * Dash of Tabasco® sauce
• Crust:
• * 3/4 cup white or yellow cornmeal
• * 3/4 cup flour
• * 1 Tbsp. baking powder
• * 1 1/2 Tbsp. sugar
• * 1/2 tsp. salt
• * 3/4 cup milk
• * 1 large egg
• * 2 Tbsp. canola oil

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly.

To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.

It was such a great end the blustery day to sit with hubs and enjoy some comfort food,  just veg and watch some TV.  It was the perfect fall day.