For Nicole

Two easy recipes that I've done lately that were delicious and made me think of my little housewife sister. Because I'm such a good sister, I've even written a grocery list for you that includes everything you'll need. You're welcome.

Recipes: Chicken Pot Pie and Crockpot Chicken and Dumplings

Grocery List:
1lb chicken breast
2 cans of cream of chicken soup
1 bag frozen vegetable soup veggies
1 box of Pilsbury pie crusts (found in refrigerated section)
1 mini tube of refrigerated biscuit dough
milk

Chicken Pot Pie
- Cook 1/2 lb of chicken until tender and cut up into small pieces.
-thaw out frozen veggies.
-mix 1 can of cream of chicken soup, veggies and chicken together. Sprinkle with salt and pepper.
-Spread one pie crust on a pie can. Prick several times with fork to keep from puffing and bake in oven at 350 degrees for 10 minutes.
-Take crust out, pore pie filling in and spread second crust on top and seal with edges. Prick with fork several times and can even do a little pattern on top with leftover dough. Beat 1 egg and brush on top to make pie bake golden.
-Bake 30-40 minutes at 350. When it looks light brown on top, take it out.

Crockpot Chicken and Dumplings
-Pour 1 can cream of chicken soup into crockpot. Then fill up can twice with milk and pour into crockpot. Put 1/2 lb chicken in. Sprinkle liberally with salt, pepper, basil and parsley if you have it. Stir all together.
-Cook on low for at least 6 hours. Stir occasionally. An hour before serving, cut raw biscuits into small strips and stir into crockpot mixture. Cook for one hour.
-Then serve!

Both recipes come highly recommended from my 6'7" man to yours. Love you seester.