southeastern salvage and a recipe

we have a huge salvage center near us called southeastern salvage.  its one of those "hit or miss" type places that sells lowes/home depot-grade granite and cabinets and plumbing fixtures, mirrors, rugs, imported furniture/miscellany, and STUFF such as that.
i ran in there today to see if they still have the front door we want {they dont} and was actually amazed at what they currently had in stock.  much of their furniture is of the imported type...with indonesian and oriental influences. once you pick through all that stuff there are actually some great finds/buys:
{pardon the camera phone pics}

these

reminded me of THESE and THESE by dash and albert and would be great in a kitchen or by a back door


and i know you all have seen these everywhere in the design/blogging world as stools, side tables, etc...costing several hundred dollars each:

these were only $66! they came in several other...interesting..."colors" {more like marbled-glazed-messes}, but i thought the white was the only noteworthy one


these trendy metal stools were the perfect size for a garden seat, a small outdoor side table, or even for the kids:



speaking of the kids, how cute would this look outside during the summer, with two bronzed kiddos in gingham bathing suits drinking lemonade and eating popsicles by the sprinkler:

they also came in blue and pink but i loved the orange {war eagle!}


i bought two of these and have a special project in mind...

will post about it if my idea works.............and will post about it if it doesnt! :)


and i am thiiiiiiiis close to purchasing this table. i have looked everywhere for a 60", solid wood, dark stained, NO LEAF, round pedestal table for our breakfast/dining room. EVERYWHERE. this just might be it. its gorg



and now, as promised, my homemade chicken pot pie recipe.  i have had a pie crust in my refrigerator for....SIX months and stephen has tried to throw it away more than once {dont worry its not expired yet!}.  i kept thinking i wanted to make a homemade chicken pot pie, and new years eve was the day i bit the bullet and hit the kitchen.  i looked up recipes online but didnt have the ingredients to make any of them, so i improvised and came up with this delicious concoction:






HOMEMADE CHICKEN POT PIE

5 chicken thighs boiled in water seasoned with salt and pepper and chopped {could use breasts but wouldnt need as many...maybe only three}
1.5 cups reserved chicken broth from boiling chicken thighs
1/3-1/2 stick of butter {or "i cant believe its NOT butter" if your infant daughter hates dairy}
1/2 onion, chopped
1/2 c flour
1/2 c milk {or soy milk...you know}
half large bag of frozen mixed vegetables...i used half of a large bag of "best yet" generic brand frozen vegetables with corn, carrots, peas, lima beans, and green beans in it.  you could also substitute this with any fresh boiled or sauteed veggies...this is just what i had
fresh parsley
two 9" frozen pie crusts {i also used "best yet" brand and it came in a package of two}


preheat oven to 425
boil chicken thighs in water seasoned with s&p.  remove from water, chop and set aside.  reserve 1.5 cups of the chicken broth and set aside.
melt 1/3-1/2 stick butter in skillet over medium high heat.
add onion and saute until cooked, browned and translucent.
add 1/2 cup flour, and cook for a few minutes, stirring constantly and scraping brown bits off bottom of pan.
pour in 1.5 c reserved chicken broth and 1/2 c milk, stirring to remove browned bits from bottom of pan.  cook for a few minutes to thicken and smash the clumps of flour that may form to help dissolve.
add half large bag of mixed vegetables and chopped chicken.
season with s&p, oregano, garlic powder, celery salt, dried thyme {of course you know by now i never measure this part - just make sure you heavily season according to your tastes.  we like highly seasoned things and its really easy to under-season a chicken pot pie...so have at it}
stir in a handful of chopped fresh parsley.

lay one pie crust in bottom of pie pan {i used metal but you can use glass im sure}.  press crust around edges of pan.  pour in chicken/veggie mixture {it will be really full...and i still even had extra.  you might be able to make two pot pies and not fill them as full}.
place second pie crust on top of the pie and press edges together with bottom crust.  make a cute design if you like {i like this idea, but am yet to create a pretty pie crust like those in cookbooks...} and cut slits in top of crust for venting.
cover edges with aluminum foil to help prevent overcooking.
bake at 425 for 30 minutes
remove foil and bake for another 5-10 minutes or so, until heated through and crust is browned {but not TOO browned}
caution: pie contents will be HOT and delicious


enjoy!