Fall Recipes! Version 3

Per my first entry, I love to cook... and I'm easily swayed by seemingly easy recipes and pretty pictures. Throughout this fall season, I have fallen on a couple different recipes that look AMAZING!. Here is the next one on my fall cooking plans:

The idea is you make one... and make the other with left overs! GENIUS for cooking individual portions!

Chicken Soup - to - Chicken Pot Pie

Ingredients

• 8 cup(s) water
• 4 medium carrots, cut into 1/4-inch slices
• 4 medium stalks celery, cut into 1/4-inch slices
• 1 small onion, chopped
• 2  bay leaves
• 1/2 teaspoon(s) dried thyme
• Salt
• Ground black pepper
• 1 whole(s) (3 1/2-pound) chicken
• 3 cup(s) egg noodles, uncooked

Directions

1. In 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours.
2. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; cover with lid and cook (on low or high) 20 minutes.
3. While noodles cook, remove and discard skin, fat, and bones from chicken; shred meat.
4. Skim fat from soup and discard. Return chicken to soup to serve.

Chicken Pot Pie (typed because I couldn't find the one I had in the magazine :( )

Preheat oven to 425 F

Transfer 1/2 c. potatoes from reserved vegetable mixture to lg. bowl. With potato masher, mash until crushed. Stir in 1/3 c. heavy cream and mash until well combined.

Remove meat from reserved chicken, shred into lg. chunks, and add to potato mixture. Add reserved vegetables; 1 c. frozen peas, thawed; 1/2 tsp. freshly grated lemon peel; 1/4 tsp. salt; and 1/4 tsp. freshly ground black pepper. Stir until well mixed.

Spread mixture, in even layer, into 9 1/2-in (2 1/2-qt) deep-dish pie plate. Center 1 refrigerated piecrust (from 14-oz pkg.) on top. Fold dough overhang under to make edge flush with rim of pie plate. Gently press edge against pie plate. Cut 5 slits on top.

Bake 25 minutes. Cover rim of dough with foil, then bake 5 to 10 minutes longer or until crust is golden brown on top. Serves 4.

Do you have any recipes I should try? PLEASE LET ME KNOW!