Ma McKibben's Chicken Pot Pie

2 pie crust (I just use frozen crust and let them thaw while preparing filling)
3 Chicken breasts cooked and diced (I boil chicken with 1-2 cubes of chicken bouillon)
3 Large Potatoes diced (boil until soft)
1/2 C. Cooked Peas
1/2 C. Cooked carrots (diced)
* I like to add onion flakes and Braggs seasoning to water when boiling veggies.

In Separate bowl combine
1 Can of Cream of Chicken Soup
1/2 Can of milk
1 Cup of Cheddar Cheese
1 Envelope of Lipton Onion Soup Mix Powder

Combine all ingredients in a bow land fold together. Fill pie crust and bake @ 350 for 40-50 minutes.
I'll sometimes cover the pie with tin foil for the first 20-30 minutes so it doesn't get burned on top.

EASY APRICOT CHICKEN

4 - 8 boneless skinless chicken breats

1 8-oz bottle of Russian salad dressing

1 Cup Apricot Preserves/Jam

1 Package Lipton Onion Soup Mix

If your chicken breasts are frozen, no need to defrost - just place them in your baking dish. Sprinkle the entire Onion Soup Mix over the top then pour the Russian Dressing and Apricot preserves over the top and kind of “mush” it all together with a spoon.
Bake in a 350 degree oven for ~1.5 hours. (You can probably cook it for a shorter time if the chicken isn’t frozen)
Eat with rice - YUM!