Chicken Pot Pie

4-5 frozen chicken breasts
1 large can (family size) condensed cream of chicken soup
4-5 medium potatoes, peeled and diced
2 cups frozen vegetables
Salt and Pepper to taste
1/2 cups shredded cheese
4 pie crusts
1 egg white

1. In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well. Add additional salt and pepper if desired.
2. Cook on low 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
3. Preheat oven to 400. Prepare pie crusts. Spoon chicken filling into pie crust. 
4. Top with shredded cheese and pie crust.
5. Cut slits into the top crust to vent steam during baking. Cut excess crust from edges and pinch to seal.
6. Brush with egg white and bake for 20-30 minutes until crust is fully cooked and golden brown on top.

Source: Coers Family

Sweet Hawaiian Chicken

1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pound chicken breast tenderloins

• Add all ingredients to crock-pot and cook on low 6-8 hours.