I think I’m getting pretty spoiled with my work schedule. Generally speaking, I work from home, and part time (although I do a lot of part time work for a lot of people that winds up being full close to full time usually) and my schedule is pretty flexible. Except during tax season. During the next two months I just get killed, and wind up working 12-14 days just to avoid (not always successfully) working on the weekends. This week has been brutal so far, and it’s only Wednesday! I get to break off at 12 hours today to pick up my parents from the airport. I wish I could say I didn’t have to work while they’re visiting, but that’s not going to be the case. At least they’ll be here to walk the dogs, which I always feel guilty about not being able to do.
When I’m in these long work sessions, I kind of feel like I start to lose my mind a bit! Staring at the same computer screen for that long can really do a number on someone. I feel bad for people who have to do this year round. I’ve found that the key to maintaining your sanity in these situations is sustenance (and beer). Over the weekend I made this giant chicken pot pie, and have been eating it for every meal since. I don’t have time to think about making something else, and when dinner time rolls around, I usually don’t have the energy for it either. This should last me through today and tomorrow, then I’ll have to forage for something on Friday. I keep telling myself, “Hey, at least I HAVE a job”. Right?
Chicken and Root Vegetable Pot Pie Recipe from Cooking Light
- 1 1/2 cups frozen green peas, thawed
- 1 cup (1/2-inch) cubed peeled baking potato
- 1 cup (1/2-inch) cubed peeled sweet potato
- 1 cup (1/2-inch) cubed peeled celeriac (celery root) **I don’t mess with this ever since the Beef Stew incident
- 1 cup (1/2-inch-thick) slices parsnip
- 1 (10-ounce) package frozen pearl onions
- 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
- 2/3 cup all-purpose flour (about 3 ounces), divided
- 1 1/2 cups fat-free milk
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Cooking spray
- 1 sheet frozen puff pastry dough, thawed
- Preheat oven to 400°.
- Bring broth to a boil in a large Dutch oven. Add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes. Add chicken; cook for 5 minutes or until chicken is done. Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl.
- Increase heat to medium. Lightly spoon flour into dry measuring cups; level with a knife. Place all but 1 tablespoon flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently. Stir in chicken mixture, parsley, thyme, salt, and pepper. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
- Sprinkle remaining 1 tablespoon flour on a work surface; roll dough into a 13 x 9-inch rectangle. Place dough over chicken mixture, pressing to seal at edges of dish. Cut small slits into dough to allow steam to escape; coat dough lightly with cooking spray. Place dish on a foil-lined baking sheet. Bake at 400° for 16 minutes or until pastry is browned and filling is bubbly.