As Cyclone June moves slowly out of the Solomon Islands and on to attack New Caldonia, we continue to wash our clothes:  some sour from our wet trip, some musty from storage in Honiara, some sheets from the village.  We're still getting rain here in Honiara, so all laundry goes hung out on the porch.  We tried sunning the backpacks this morning during a brief spot of sunshine, but the rain came back.

When I pulled my flip-flops out of the box this morning, I found the soles had molded.  Guess that's what happens when you live in a place that births cyclones!  We've been working hard all morning, unpacking and organizing, now Team Choate is going to pause, make a pot of decaf coffee, and play Carcassonne.  Great way to start the weekend!  Would love to reconnect and know how everybody else is spending the weekend...

Birthday Chicken Pot Pie

Olivia requested chicken pot pie for her birthday supper.  It's "Aunt Martha's" recipe, and a special family favorite.  We were introduced to this recipe when we returned back to Honiara during Cyclone June and showed up at SITAG like drowned rats.  Martha showed up at our house that night with a steamy pan of comfort food.

Aunt Martha's Chicken Pot Pie

Filling:

1/3 cup butter

1/3 cup flour

1/3 cup onion, chopped

2 cloves garlic

1/2 tsp salt

1/4 tsp pepper

1 3/4 cups chicken broth

2/3 cups milk

2 cups chicken, cut up

10 ounces peas and carrots, frozen

celery seed

Pastry:

2/3 + 2 TBSP cups shortening

2 cups flour

2 teaspoons celery seed

1 teaspoons salt

4-5 TBSP water

Heat butter over low heat until melted and blend in flour, onion, salt, and pepper.  Cook over low heat stirring until mixture is smooth and bubbly.  Remove from heat and stir in broth and milk.  Heat to boiling, stirring constantly.  Boil and stir a minute. Stir in chicken and frozen vegetables.  Reserve.

Cut shortening into flour, celery seed, and salt until particles are the size of small peas.  Sprinkle in water (1 TBSP at a time, tossing with fork until all flour is moistened.)  One to two teaspoons can be added at a time, if necessary.  

Gather pastry into a ball. Roll 2/3 of pastry into 13 inch square on lightly floured cloth covered board.  Ease pastry into square pan (9x9x2).  Pour chicken filling into pastry lined pan.  Roll remaining dough into an 11 inch square.  Place over filling and roll edges under.  Cut slits in center to allow steam to escape.  Cook uncovered in 425 degree oven until the crust is brown (about 30-35 minutes).