Partly cloudy and how to bake your own chicken pot pie

Good Morning Augusta

This morning we have a mix of clouds and sun with a slight chance of a rain shower. High will reach 72ºF. Winds will be WNW at 10 to 20 mph.

Tonight we’ll have clear skies and a low of 47 ºF. Winds will be from the WNW at 10 to 15 mph.

The readings from my weather instruments are:

Humidity is 97%, the Dew Point is 49.1ºF and the outdoor temp is 49.3ºF.

The wind direction is  West Southwest between 0.1 MPH and 0.2 MPH, with a heat index of 49ºF.

The Relative pressure is 29.64, the Absolute pressure is 29.43 and steady with a weather graphic indicating partly cloudy skies.

The UV rating is 1 out of 16, Sunrise is 6:01 a.m. Sunset is 7:16 P.M. Moon rise is 3:43 p.m., Moon set is 12:34 a.m., and the moon phase is waxing gibbous being 70% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 311053Z AUTO 00000KT 10SM CLR 11/08 A2979 RMK AO2 SLP088 T01110083

Visibility is 10.0 Miles / 16.1 kilometers with clear skies so far.

We didn’t receive any rain here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 77, the solar wind speed is 664 Kilometers per second and the chance of a solar storm is 1%.

Why not make your own chicken pot pies and freeze them for fast access when you’re pressed for time later in September this will help out.

Chicken Pot Pies

1/2 package refrigerated pie dough (Or you can use phyllo dough)

cooking spray

1/8 tsp salt

2 tblsp flour

1 tsp sage (I used poultry seasoning)

1/4 tsp salt

1/4 tsp black pepper

8 oz. chicken breast tenders, cut into bite-sized pieces

1 1/4 cups water

1 1/2 cups frozen mixed vegetables

1 cup mushrooms (optional)

1 can condensed cream of chicken soup (I used fat free, low sodium cream of

celery soup)

Preheat oven to 425.

If using pie dough:

Cut 3 circles from dough; discard scraps.

Place dough circles on baking sheet coated with cooking spray.

Coat with spray; sprinkle with 1/8 tsp salt.  Pierce top with fork.

Bake at 425 for 8 minutes or until golden.

Combine flour, sage, 1/4 tsp salt, and pepper in zip-top bag.  Add chicken. 

Seal bag and toss to coat.

Heat large skillet coated with cooking spray over medium high heat.  Add

chicken mixture, cook 5 minutes to brown on all sides.

Stir in water, scraping pan to loosen browned bits.  Stir in vegetables,

Mushrooms (if you must have them), and soup; bring to a boil.  Reduce heat, cook 10 minutes.

            Meanwhile, if using phyllo:

            coat each of 8 sheets of phyllo with spray; using a biscuit

cutter, cut circles to fit top of

            ramekins or bowls.

Spoon 1 cup mixture into each of 3 ramekins or bowls top each with baked pie

dough.  If topping with phyllo, bake in 425 oven for 8 minutes to brown.