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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Chicken Pot Pie

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Chicken Pot Pie
Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! Learn how to make this easy chicken pot pie recipe and you’ll never buy a chicken pot pie again!
Turkey or Chicken Pot Pie
I know the title of this post reads Chicken Pot Pie, but today we are going to call it a Turkey Pot Pie since I know you all have leftover Thanksgiving turkey in your fridge to use up! This chicken pot pie recipe works great with chicken or turkey and why not put that turkey to good use by making a delicious pot pie for dinner? I am sure you are all tired of eating leftover turkey sandwiches. It is time for something new!
And if our classic chicken pot pie sounds good, note you have to try our comforting Chicken Pot Pie Soup. It is super creamy and delicious and SO easy to make!
Chicken Pot Pie Your Family will Love
Chicken pot pie is the ultimate comfort food. Buttery, flaky pie crust filled with shredded chicken (or turkey), vegetables, and a creamy sauce. It tastes like home.
Josh makes this recipe all of the time and the boys love it. They get so excited when we tell them we are having chicken pot pie for dinner. They don’t even complain about eating their vegetables because they are eating PIE for dinner. Nothing else matters.
Tips for making Homemade Chicken Pot Pie:
If you don’t have leftover turkey to use up, then you can go the chicken route. For easy chicken pot pie, Josh usually uses a rotisserie chicken from the store. He shreds the chicken and uses it for the filling.
And I know you made homemade pie crusts all last week so if you want to cheat and buy a pie crust from the store, I totally get it. This chicken pot pie crust is the BEST, but storebought will work out great too!
Chicken pot pie freezes beautifully. After the boys enjoy a few slices for dinner, I usually put the rest away in the freezer so I can reheat leftovers for lunch or busy weeknights.
This classic homemade chicken pot pie is the perfect meal for when you are craving comfort food. My boys love it and I think you will too! And it is the perfect recipe to use up your leftover turkey. Turkey pot pie is the perfect post-holiday meal.

CHICKEN POT PIE
This classic homemade chicken pot pie is the ultimate comfort food! It is a family favorite.
yield: 1 PIE 
prep time: 40 MINUTES 
cook time: 45 MINUTES
total time: 1 HOUR 25 MINUTES

INGREDIENTS:
FOR THE CHICKEN POT PIE CRUST:
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into cubes
  • 1/2 cup cold buttermilk
  • 1-2 tablespoons cold water
  • 1 large egg, beaten, for the egg wash
FOR THE POT PIE FILLING:
  • 1/4 cup unsalted butter
  • 1/3 cup diced onion
  • 2 medium carrots, sliced (about 1 cup)
  • 1 stalk celery, sliced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons minced fresh thyme
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 and 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups shredded chicken or turkey
  • 1 cup frozen peas
DIRECTIONS:
  1. First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
  2. Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
  3. To make the filling, heat the butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally.Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.
  4. Preheat oven to 400°F.
  5. Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about 1/4 inch thick. Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard. Fill pie with filling. Roll out the second disk of dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg.
  6. Bake for 45 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes, cut into slices and serve.

Note-we love making this recipe when we have leftover rotisserie chicken or turkey. This pot pie freezes well. Cool completely and freeze for up to 1 month. You can freeze the whole pie or slices.
All images and text ©Two Peas & Their Pod.



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