Chicken Pot Pie

So chicken pot pie is one of my favorite meals and out of all the many chicken pot pie recipes, this one is my favorite! And what is great is that this recipe is SO easy to make!

Half a bag of mixed frozen vegetables (the one that has peas, corn, carrots...)

Half a bag of frozen hash browns (diced)

Cubed, boneless chicken

2 cans of cream of chicken soup

1 1/2 cup shredded cheese

Pie Crust (I just buy the pre-made one)

Cook chicken on medium for 20 minutes or until chicken is cooked through. Combine veges, cheese, 1 can of soup and hash browns together. Add chicken to mixture and a little salt and pepper to taste. Put mixture on top of one pie crust (poke holes with a fork in the bottom of the crust, it cooks better this way). Put on the top crust. Pinch the bottom and top crusts together. Slice four slits on top of crust. Bake at 350 degrees for an hour.

Sauce to pour on top of finished pot pie: 1 can soup, half can filled with water. Mix together and heat for 2 minutes.

Enjoy!

Sweet and Sour Chicken

Okay, so I have never tried this whole 'posting' stuff but hopefully it turned out okay. Also, the picture isn't the greatest, but you get the idea. This recipe is delicious!

4 Boneless, skinless chicken breast

1 T oil

1 carrot sliced

1 clove garlic, minced

1 cup sugar

4 T corn starch

1 1/3 cup water

3 T oil

2/3 cup vinegar

4 T soy sauce

1 onion, minced (I never use this much though)

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1 small pineapple chunks

Cut chicken in 1 inch cubes. Saute in 1 T oil with carrot and garlic until chicken is no longer pink. Remove from heat and allow to cool. Combine sugar and cornstarch in saucepan. Stir in water. Add 3 T oil, vinegar, and soy sauce. Cook and stir until thick and clear. Remove from heat. Stir together chicken, sauce, veges, and pineapple. Serve with hot rice.