And it turned to be a really good thing!
An eight am check up for the little guy turned into an all day affair when the dr suspected a heart murmur and sent us immeadiately down to Nashville to Vanderbuilt Children's Hospital Pediatric Cardiac clinic (by the way- those folks were wonderful, every single one of them). It was a rough, nerve wracking, emotional day. But it all ended up ok. The little guy is just fine. He has a very small hole in his heart that is common in little ones born early and develops when they hit a growth spurt. The Cardiologist expects to close by itself with zero longterm effects. *whew*
As to that growth spurt- he's now 8 lbs 10 ozs and 22.5" long.
Thanks to my prepping, we are enjoying some serious comfort food with minimal effort tonight.
Mom's Chicken Pot Pie- straight from the source
Stew 1 chicken or you can use 2-3 chicken breasts in large pot with salt, pepper, thyme, garlic powder, and parsley. When finished cooking take out chicken and remove all bones. Dice chicken and set aside.
In the chicken broth, add diced potatoes, celery, carrots, and onion. You can add some frozen or fresh peas if you like. When vegetables are fork tender, add the diced chicken to the mixture. (if you stop here , this is a great chicken soup).Then I thicken it by using flour mixed with cold water (to prevent lumping) until I get it like a thick soup consistency. This needs to be room temperature before adding to the pie crust.
Meanwhile I have preheated the oven to 375. You can use any kind of pan you want to make this end. It looks good in a pie dish and if you use the prepared pie crusts, it fits the pie pan. But you can either make your own pie crust or buy two boxes of the prepared pie crust and cut then to fit together to use any pan.