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CHICKEN POT PIE PASTA SKILLET Quick Weeknight Meal They Will Love
#catherinesplates #potpie #pasta #rotisseriechicken
Recipe: https://catherinesplates.com/chicken-pot-pie-pasta-skillet/
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0:00
Hello everyone, welcome back. We are
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going to take an old-fashioned classic
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recipe and we are going to transform it
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into a delicious skillet meal. It's an
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easy, quick recipe for a weekn night
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meal for your family and they're going
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to come back for it over and over again.
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You might have to make another batch.
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All right, you guys. We are going to
0:25
make chicken pot pie pasta skillet. So,
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the first thing we're going to do is get
0:30
that pasta going.
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I've got one large pot of water that I'm
0:35
bringing to a boil. If you place a lid
0:37
on it, comes to a boil faster. We're
0:40
going to add in some salt. That'll help
0:44
flavor that pasta
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and get it going. About half a
0:48
tablespoon.
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So, the noodles that I'm using are these
0:52
right here. These are extra broad. You
0:55
can use any type of noodle you want.
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These are usually called like an egg
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noodle. You can use anything you have in
1:00
your pantry. You want to cook these
1:03
until they are all dente and use the
1:05
directions for the back of the package.
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These are 10 oz.
1:11
We're going to add them in.
1:14
Now, once these are all cooked per the
1:17
directions on the back of the package,
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we'll drain them and just set them aside
1:20
until we're ready for them. And it
1:22
shouldn't be that much longer. In a
1:24
large skillet, we're gonna go ahead and
1:27
make that creamy sauce for our pot pie
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pasta. I'm gonna add two tablespoons of
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butter.
1:35
We're going to make a r now. We're going
1:37
to put the butter over a medium high
1:39
heat.
1:42
Start melting that down. We need to
1:45
start adding flavor. I'm going to just
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cut up a yellow onion.
1:50
It's got to have some flavor, you guys.
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You put all these flavors together and
1:54
they just meld together beautifully. So,
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I'm just taking off both ends, the outer
2:00
layer.
2:01
Get rid of that. I do have a dog
2:04
underfoot and she did get to some egg
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noodles. I don't know if y'all heard her
2:07
crunching down there. Yeah, it's kind of
2:11
the last thing she needs to be doing.
2:14
So, I've cut the onion in half and I'm
2:16
just going to run my knife through. Now,
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I'm using a medium yellow onion. If you
2:21
don't want it in there, you don't have
2:22
to put it in there. These will soften
2:25
down. They'll absorb the flavors, so why
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not? It'll also bulk up your dish. All
2:32
right.
2:34
Okay. The butter is melted and nice and
2:36
sizzly in there. We're going to go ahead
2:37
and add our onion.
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My goodness, when you put onions into
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butter and start softening it down, it
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smells so delicious. This step here will
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take two to three minutes to soften
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those onions down.
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They'll finish cooking along the way,
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but we want to give them a head start.
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It smells good. And what's the next best
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thing?
3:08
Add your minced garlic. We're going to
3:10
add two teaspoons.
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And then we're going to mix that in for
3:14
one minute to release the flavors of the
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garlic into the onion. Get those
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aromomas going.
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Just a few simple things sometimes will
3:23
just make your dish delicious.
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Now, let's talk about the vegetables.
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I've got one cup of some frozen peas.
3:32
And then I got about another cup of some
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frozen carrots. And these are just the
3:37
sliced carrots cuz that's what I had in
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my freezer. Now, if you don't like peas
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and carrots, you can put anything in
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that you like. And we're going to go
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ahead and add that in.
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You just want to make sure you have
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about two cups of vegetables going in.
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Whatever you like. If you like broccoli,
3:54
you can do that. We're going to stir
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this around. Kind of heat through the
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vegetable here, the peas and the
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carrots. If you like corn in there, you
4:02
can do that.
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Now, while the carrots and peas are
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cooking through and getting nice and
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soft, we're going to go ahead and add in
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some salt and start seasoning up our
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vegetables here.
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About 1/4 teaspoon of salt. I'm going to
4:19
go light right now. We'll check it later
4:20
on in the flavoring aspect of our dish.
4:24
I got some black pepper. We'll add that.
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About 1/4 of a teaspoon.
4:31
Now, this is a chicken dish and the pot
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pie, and I love to add like some thyme
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or sage and other flavors in there to
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really enhance the chicken.
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I'm going to be using poultry seasoning.
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About a quarter of a teaspoon.
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So, I'm just going to go across the top
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with that. And those flavors will rock
4:52
and roll in there.
4:55
Oh, yeah. I can smell it already.
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Mhm.
5:01
Just remember, you can adjust flavorings
5:04
as we go.
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You want to make sure that your pasta is
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cooked all the way, okay? We're not
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going to be like finish cooking this in
5:11
the oven and it'll have time to finish
5:13
cooking in there. So, you want to make
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sure that you taste it and that the
5:17
texture is nice and tender.
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Perfect. I'm going to drain this. I'm
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going to set it aside and then we're
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going to finish up. You don't want to
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overcook your pasta. Okay.
5:31
Now, if you're ahead of the gang with
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your pasta, you can add a little bit of
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oil to it. Let's get that off. Mix it up
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and just let it sit there. That way, we
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don't have a bunch of stuck pasta
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together. All right, we'll let it sit
5:45
there. Let's check our vegetables here.
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Now, since we put in two tablespoon of
5:50
butter, we're going to add in 2
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tablespoon of allpurpose flour. Sprinkle
5:55
it right across the veggies.
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We're going to make a r
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and we're just going to stir the flour
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in to the veggies until there's no
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longer any flour left. It should take
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about 1 to two minutes. We do want to
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cook the rawness out of the flour before
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you move ahead with this step. It won't
6:15
taste very good. So, you want to make
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sure you cook it all out.
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Now, I have a triple threat here. We
6:24
need to add liquid and we need to make
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sure it's nice and creamy and we need to
6:28
add more flavor. So, I've got 1 and 1/2
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cups of chicken broth. And I've got two
6:34
cups of heavy whipping cream. And then
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we have one can of cream of chicken
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soup. Now, if you want to use one can of
6:44
celery soup, you can do that also. So,
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we're going to go ahead with the chicken
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broth first.
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Slowly add it in.
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We're going to add in the heavy cream.
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And then let's add in that can of soup.
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This is a 10 oz can. This will add some
7:05
depth of flavor and help thicken it
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also.
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All right, we're going to stir this up.
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Now, we want to bring this to a boil.
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That will help thicken up the sauce. And
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that'll take about 5 to seven minutes or
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so. I'm still on the mediumigh heat. You
7:22
want to keep an eye on it. We don't want
7:24
this to boil over onto your burner.
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While this is happening,
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let's give that a flavor taste.
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Wow, that's delicious. You can also
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adjust some seasonings at this time.
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Salt, pepper, maybe if you want to add
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in some garlic powder, onion powder, or
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if you want to add a little more poultry
7:44
seasoning or some sage and thyme. We're
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going to add in some cooked chicken
7:50
after that comes to a boil and thickens
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up. I'm using a rotisserie chicken. This
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is a mosquite flavor, so it's going to
7:58
add a lot of flavor to the dish. What
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I'm going to do is take this chicken
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out.
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I'm going to take the skin, the bones,
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and everything off. And then we're going
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to chop up whatever's remaining. You
8:11
want about three cups of fully cooked
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chicken for this recipe. Y'all ready?
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Let's chop it up.
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There it is.
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Our sauce has thickened up. It looks
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delicious. We're going to turn it off
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and we're going to take it off the
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burner.
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We're going to stir in the chicken.
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Get it nice and heated through. Bring
8:37
over your pasta.
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We'll start adding that. M. Doesn't that
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look good, you guys? It'll start
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thickening up. We're gonna let it sit
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for just a few minutes.
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My goodness. I'll give you all the
8:50
backstory behind this dish here. Joseph
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and Megan came over like a year ago
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before they got married and I had a
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chicken pot pie sitting on the counter
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that Thomas and I had for lunch and it
9:02
was just cooling down. They came over
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and I invited them to have whatever they
9:09
wanted of it and then they took the rest
9:10
back
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so that they could have it for like a
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dinner or something like that, you know,
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at his place and found out that she
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loves chicken pot pie. And Joseph loves
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pasta and any kind of skillet meal or
9:25
casserole, right? So, Thomas and I are
9:28
going to have a little bit of this for
9:30
lunch, and I'm going to cool the rest of
9:32
this down, pack it up, and we invited
9:35
ourselves over to their place
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that they moved into after they got
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married in December. So,
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I had to like invite myself over there
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with the lure of a delicious dish here.
9:51
Chicken pot pie pasta
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skillet meal. All right, you guys, come
9:57
over and check this out. I'm going to
9:59
put some in a bowl. Give this a try for
10:01
you. Of course I am. Can y'all see that?
10:06
It is so creamy. Oh my goodness, you
10:09
guys.
10:20
The first thing that hit me was that
10:22
creaminess right away before I even
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chewed the bite.
10:31
That's good.
10:33
You're not going to miss the crust.
10:40
Mhm.
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I don't know. Do you think this should
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leave the house?
10:50
Well, it makes a lot. So, they'll be
10:53
very happy with that. And they'll take
10:54
that to work and and have a good meal.
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All right, you guys. Thumbs up for a
10:59
quick, easy weekn night meal for your
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family. It's going to absolutely love
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it. You can change the veggies in it,
11:06
add more chicken to it. It's your dish.
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Do what you want. That's what I did.
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That's the transformation. All right,
11:15
you guys. Give me a thumbs up. Make sure
11:17
you hype this video. There's a hype
11:19
button down below if you've never seen
11:20
it before. It helps promote the video.
11:23
You can also promote it by sharing it
11:25
with other people that you know would
11:27
love to make this. You saw how easy it
11:29
comes together. The recipe can be found
11:32
on my recipe blog, katherineplates.com.
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You can find it there. All right, you
11:38
guys. I'll see y'all on the next
11:40
episode. Bye.