Warmer during the day today and how to make your own chicken pot pie

Good Morning Augusta

This morning we have sunny with some afternoon clouds. High will reach 68ºF. Winds S at 10 to 15 mph.

Tonight we’ll have some clouds with a low of 49 ºF. Winds will be from the WSW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 98%, the Dew Point is 43.3ºF and the outdoor temp is 43.1ºF.

The wind direction is  West Southwest between 0.0 MPH and 0.1 MPH, with a wind chill of 43.9ºF.

The Relative pressure is 30.00, the Absolute pressure is 29.80 and falling with a weather graphic indicating clouds.

The UV rating is 1 out of 16, Sunrise is 6:59 a.m. Sunset is 5:47 P.M. Moon rise is 6:32 p.m., Moon set is 6:10 p.m., and the moon phase is waning crescent being 0% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 191053Z AUTO 19004KT 6SM BR CLR 07/06 A3018 RMK AO2 SLP220 T00670061

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 72, the solar wind speed is 372 Kilometers per second and the chance of a solar storm is 1%.

Why not make your own chicken pot pie so that you know what preservatives AREN’T in it? Isn’t that a lot better for your kids?

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, 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.