Episode 21 : Setting Financial Goals

Ed’s Edge – Season 3, Episode 21

When it comes to setting goals, financial goals can be among the hardest to identify, set, and measure. Even within the same household, everyone has a different idea of what it means to set a “money goal.” In this episode, we discuss how to best approach goals regarding our financial needs, wants, and wishes.

Ed’s Food for Thought

Ingredients

• 2 cups diced peeled potatoes
• 1-3/4 cups sliced carrots
• 1 cup butter, cubed
• 2/3 cup chopped onion
• 1 cup all-purpose flour
• 1-3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1-1/2 cups whole milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 4 sheets refrigerated pie crust

Instructions

1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in our and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
3. Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over lling. Trim, seal and ute edges. Cut slits in tops.
4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.