Chicken Pot Pie

2 nine inch pie crusts
1 can of cream of chicken
1 rotisserie chicken (I use just the white meat for this and save the dark for something else in the week)
splash of milk
1 small can of peas and carrots drained
Salt, pepper and garlic powder to taste.  I never measure...I put a little in and taste it...if it needs more add it.

1 beaten egg to "paint" the top pie crust with

Bake the bottom crust according to your recipe
Mix everything together and dump in baked pie shell
Place the top pie crust on top cut slits in it bush it with egg.  This makes it all shiny on top
Bake at 350 for about an hour. I cover mine with tin foil for the first 20 minutes or so.
Let cool for about 10 minutes and dig in.


I sometimes add potatoes to mine or cooked rice...and whatever veggies I have leftover in my fridge.

Baked Parmesan Chicken

1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs
2 teaspoons Italian seasoning
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
3 tablespoons margarine, melted
4 skinless, boneless chicken breasts

Preheat an oven to 400 degrees. Spray 9x13 inch baking pan with cooking spray.

Combine all dry ingredients. Dip chicken breasts into melted margarine, then coat with bread crumb mixture. Place in prepared pan. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 to 25 minutes.

Slow Cooker BBQ Chicken

3 or 4 Chicken Breast
1/2 Bottle of BBQ Sauce
1 Chopped Onion
1 tablespoon pre-chopped garlic
salt and pepper to taste

Put all of the above ingredients into the crock pot cover with water and cook on low for 8 hours or high for 4.

Remove chicken from crock pot and shred with a fork.

I like to eat it on a bun with a slice of cheese.