Chicken Pot Pie

I got this recipe from my sister-in-law, but it's origin is the back of the Veg-All vegetables can. It's especially delicious when made with leftover holiday turkey.

2 chicken breasts, diced and cooked
2 cans cream of potato soup
1 can Veg-All, drained
1 tsp. poultry seasoning
1/2 cup milk - more or less
2 unbaked pie crusts.

Prepare pie crusts. Mix together all filling ingredients, except milk. Add milk a little at a time, stirring all the while, until filling is the consistency you desire. Pour into bottom pie crust and cover with top crust. Cut slits into top crust with a sharp knife to vent. Bake at 350F for 50 minutes, or until browned and bubbly.

Heavenly Pie

This recipe is the result of a search for the perfect millionaire pie. It isn't exactly what I was looking for, but it's so delicious! I've been making this pie for so many years I can't remember where the recipe came from. I do remember the original recipe called for 'fruit,' so technically you could use whatever fruit you desire, but I use crushed pineapple exclusively. It's the perfect consistency and the flavor is out of this world. An added plus: you can use fat-free and reduced fat ingredients to make this pie and you'll have a 'heavenly' guilt-free dessert.

HEAVENLY PIE

8 oz. cream cheese, softened
1/3 cup lemon juice
1/2 cup chopped pecans
2 9-inch graham cracker pie shells
1 can Eagle Brand milk
9 oz. Cool Whip
20 oz. can crushed pineapple, drained

Combine cream cheese, milk and lemon juice. Beat until smooth. Fold in whipped topping. Stir in pecans and pineapple. Pour into pie shells and refrigerate for several hours.