Who is this domesticated person and where did she come from??

So this is my attempt at the Doubletree cookies. I can't remember how they compare to the real thing but they are probably the best cookies I have made. The pictures don't really do them justice but they look yummy in real life! And to quote Dave..."they are freakin' good!!" :) I don't usually take pictures of my cookies but I am kinda proud of these ones so I thought I would share! I am determined to become a master cookie maker!!

I made a chicken pot pie today, too. It is one of Dave's favorite things that I make. It takes a while but it is worth it. Well, it takes me a while anyway. Anyway, here is the recipe.

Chicken (or Turkey) Potpies

Makes 2 pies

2 medium potatoes, peeled and cut into 1 inch pieces

3 medium carrots, cut into 1 inch slices

1 medium onion, chopped

1 celery rib, diced

2 tablespoons butter

1 tablespoon olive oil

6 tablespoons all-purpose flour

3 cups chicken broth

4 cups cubed cooked chicken (or turkey)

2/3 cup frozen peas

1/2 cup plus 1 tablespoon heavy whipping cream, divided

1 tablespoon minced fresh parsley (or 1 teaspoon dried parsley)

1 teaspoon garlic salt

1/4 teaspoon pepper

1 package (15 oz) refrigerated pie pastry

1 egg

Saute the potatoes, carrots, onion, and celery in butter and oil until tender. Stir in flour until blended, gradually add broth. Bring to boil, cook and stir for 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.

Spoon into two ungreased 9-inch pie plates. Roll out pastry to fit top of each pie, place over filling. Trim, seal, and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream, brush over dough.
Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375 degrees for 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.

To use frozen potpie: Remove from freezer 30 minutes before baking. Cover edges of crust loosely with foil, place on baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350 degrees, remove foil. Bake 55-60 minutes longer or until golden brown.

I only saute the potatoes and stuff for a few minutes because I figure they are going to be in the oven for 45 minutes so they will cook and it has always turned out for me and it is all fully cooked. I get a pie pastry thing for the top and the bottom because I like it better that way. Also, I don't brush the top with the egg and cream because I am too lazy and it usually takes me forever to even get to the point when I am putting it in the oven so I just want to put it in and forget about it.

Who knows when I became this person that shares recipes and is obsessed with baking!? WEeeird...