Chicken Pot Pie/Blueberry Cobbler Dump Cake

What we had for dinner Thursday night and tonight for leftovers!

Chicken Pot Pie-
1 can Veg All
1 can Cream of Chicken
1 large can of chicken
Add Thyme till it looks and smells right!
Rolled Pie Crusts
Deep Dish Pie Crusts
1 egg
4 slices of butter

Preheat oven to 375 degrees.
Pour all canned ingredients in to large bowl, then add Thyme. Stir till mixed well. Pour into deep dish pie crust. Roll pie crust over mixture. Beat egg then wipe over top of rolled pie crust. Cut four thin slices into top pie crust. Slide four slices of butter into crust.
Bake for 45 minutes.


I learned the Chicken Pot Pie recipe from my good friend Andrea while on bed rest with Cole. She would come over and make it for us. It's so yummy. If you double it. You can use both of your pie crusts and freeze one for later! Wow, a dinner for later!!

Blueberry Cobbler Dump Cake-

1 box yellow cake mix
2 cups blueberries
2 sticks melted butter
1 20 oz can crushed pineapple

Put blueberries and pineapple in 9x13 dish or casserole. Shake cake mix over top, then drizzle with melted butter.
Cook for 45 minutes or until brown on top.

OMGoodness this is soooooo good!! Wow, we were amazed at how tasty this treat turned out!
I got this on the internet from Passionate Penny Pincher. It's incredibly easy to fix!

Both of these recipes are so simple! So if you have a gathering and are in a hurry these are the two to pick!