#MEwx rising temps into the 40's or 50's and a recipe for pot pies

Good morning Augusta

This morning we have partly sunny skies with highs in the mid 40s. Temperatures will drop to the upper 30s this afternoon. West winds around 10 mph, becoming northwest this afternoon.

Tonight we’ll have clear conditions with lows in the lower 20s. Light and variable winds.

The readings from my weather instruments are:

The Wind Chill is 35.1°F, Dew Point is 33.4°F, the humidity is 94%, and the outdoor temp is 35.1°F.

The wind direction is West Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 30.05, the Absolute pressure is 29.85 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with

The UV rating is 0 out of 16, Sunrise is 7:07 A.M., Sunset is 4:00 P.M., Moonrise is 12:17 P.M., Moonset is xx:xx p.M. and the moon phase is waxing crescent being 51% illuminated.

Augusta’s RAW METAR readings are:

METAR KAUG 151253Z AUTO 26005KT 9SM CLR 03/02 A3011 RMK AO2 SLP200 T00330017  | 

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

When the weather turns raw, everyone likes a pot pie, don’t they?

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.