One of those Chicken Pot Pie Days...

Today was quite uneventfully eventful.  During my first class, the lights in our classroom really started bothering my eyes.  Twenty minutes later, my head was pounding like no other.  After David and I left class, I noticed that my fingers, arm, and mouth were numb.  I don't remember ever feeling so miserable.

David took me home, and gave me a blessing.  He called our doctor who suggested that I had a severe migraine and that Tylenol would do the trick.  If I didn't feel better in an hour, I needed to go to the ER.  David called Whitney (my sister) who ran to the store to pick up some Tylenol and a king-sized candy bar.  One two-hour nap later, and I was good as new.  No hospital visit!

Then, David came home from his afternoon class, feeling miserably sick with allergies.  It made me feel bad just listening to him sneeze so much. Is it just me, or is there tons of pollen flying around outside?  Before he headed off for work, I made us Chicken Pot Pie for dinner and ran to the store to pick up a non-drowsy decongestant so he doesn't fall asleep at work.

We need families to take care of us and teach us how to be selfless.  I'm so grateful for the opportunity to be a part of a family (and a wonderful family at that!). 

Recipe:
2 refrigerated piecrusts
1 bag of frozen vegetables
1 can of Progresso Chicken Pot Pie Soup


Mix frozen vegetables and soup.  Lay one pie crust into the pie pan.  Pour mixture on top.  Put second pie crust on top and pinch crusts together.   Bake at 450 degrees for 35 minutes. 


***Our oven is a little ghetto, so hopefully your crust won't burn too.  It was still delicious :)