Chicken Pot Pie

1.5 chicken breasts cooked (I use bone in and pull apart into bite sized pieces)
2 refrigerated rolled pie crusts (1 box)
16oz bag of frozen veggies
1 can light cream of chicken soup
1 can light cream of celery soup
1/2-1 cup of chicken stock or water (I use water from cooking chicken)
salt/pepper to taste

Preheat oven to 400 degrees. Spray bottom of 9 inch pie dish with cooking spray. Unroll 1 pie crust and place in bottom of pie dish. Mix together chicken, veggies, and soups. Add some chicken stock or water to thin out. Add salt and pepper. Pour into pie dish. Cover with crust and crimp edges together. Cut holes in top crust to vent. Bake for 45-60 minutes until top is dark golden brown and bottom crust is cooked.

Monkey Bread

3 cans buttermilk biscuits
3/4 cup sugar
1 Tablespoon cinnamon
1/2 cup butter
1 cup brown sugar
1/4 tsp vanilla

1. Preheat oven to 350 degrees

2. Cut biscuits into quarters. Combine sugar and cinnamon in a small plastic bag. Shake each biscut piece until coated.

3. Spray 9x13 pan with nonstick spray. Arrange biscuits in pan.

4. Cook butter with brown sugar on medium heat until it bubbles, stir frequently. Add vanilla and pour evenly over biscuits.

5. Bake 25 minutes.