Easy Chicken Pot Pie

INGREDIENTS:
 2 deep dish 9 inch frozen pie crusts
1/2 Rotisserie Chicken, shredded
1/3 - 1/2 bag frozen veggies (such as mixed mushrooms, carrots, peas, asparagus, corn, etc), slightly thawed
2 cans cream of chicken & mushroom soup
1/4 cup milk
1/2 teaspoon black pepper
1/2 to 1 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

 DIRECTIONS:
1 - Preheat the oven to 400 degrees and remove the frozen pie crusts from the freezer. Leave one pie crust in the tin and invert the other onto wax paper so that it will flatten into the pie top.
2 - Prick the bottom pie crust with a fork to release air and bake the bottom pie crust (still in tin) for 10 minutes at 400 degrees.
3 - While the crust is baking, mix the chicken, slightly thawed veggies, two cans of soup, milk, and seasonings in a large bowl.
4 - When the lower pie crust is done, let cool for about 5 minutes and lower the oven temperature to 375 degrees.
 5 - Pour the filling into the baked crust. Top the pie with the flattened crust. Crimp the edges and make several slits in the top of the pie.
6 - Bake at 375 for about 40 minutes or until crust is brown.

Lisa's Gluten-Free Birthday Cake

Marbled Batter

INGREDIENTS:
For yellow cake:
1 package gluten free yellow cake mix
1 3.4 oz package vanilla instant pudding
1/3 cup granulated sugar
4 large eggs
1 egg white, room temperature
1/2 cup canola oil
3/4 cup no-pulp orange juice
1 Tablespoon pure vanilla extract

For devil's food cake:
1 package gluten free devil's food cake mix
1 3.4 oz package chocolate instant pudding
1 cup sour cream
1/2 cup butter, softened
1 cup water
3 eggs

For icing:
2 squares unsweetened chocolate
1/2 cup butter
1 box confectioner's sugar (approximately 3 1/4 cups)
7 Tablespoons milk (or less)
1/2 teaspoon vanilla

INSTRUCTIONS:
1 - Preheat oven to 350 degrees. Grease two 8 or 9" round cake pans.
2 - Mix together all yellow cake ingredients in a large bowl.  Blend on low speed 30 seconds and medium speed for 2 minutes.
3 - In a separate large bowl, mix together all devil's food cake ingredients.  Blend on low speed 30 seconds and medium speed for 2 minutes.
4 - Using 1/4 cup measures, spoon yellow and devil's food batters into pans, alternating flavors until pans are filled evenly. Cut through batter with a knife in a zig zag pattern to marble.
5 - Bake 40-45 minutes (checking after 30 minutes) or until toothpick comes out clean.  Cool in pans on rack for 15 minutes, then turn cakes out of pan and let cool (right side up) for 1 hour or more.
6 - While the cake is cooling, make the icing by melting the chocolate and butter in a small saucepan over low heat. Let cool completely.
7 - In a medium sized bowl, blend the confectioner's sugar with up to 7 Tablespoons of milk adding 1 Tablespoon at a time until a thick, yet smooth consistency is achieved.
8 - Add the chocolate mixture and vanilla to the sugar and milk mixture and blend well.  If too thin, chill in fridge until it thickens.
9 - Place one cake, rounded side down, on a cake plate.  Ice the top of the cake with 1/4 cup of the icing. Top with the second cake, flat side down and use remaining icing to ice the top and sides of the cake.

THOUGHTS:
We haven't gotten to taste it yet, but the batters sure did taste good!!!

Completed cake with Gold Sugar on top (also Gluten Free!)