Don't forget to refrigerate

When making Killer Crunch Brownies, but upping the ante with milk chocolate both times, you are cautious as you attempt to make two chicken pot pies for your family. The work it entails (hardly any), the ingredients already bought (well, not counting the previously GRILLED chicken)...a 26-oz can cream of chicken soup, a 2 pound bag of frozen mixed vegetables, half that can of milk, and a sprinkling of celery salt and fresh ground pepper. Only thing I forgot after my shopping excursion today was that refrigerated pie crust you unroll on top, I'd already secured a two-pack of FROZEN extra deep pie crust (which you'll pre-bake before filling, at 350 for 10 minutes). So mix that one-and-a-half cups of sugar into your waiting 2 sticks of butter and 12 oz bag of milk chocolate chips, previously melted. Add the teaspoon vanilla and four eggs, each mixed in individually. Add 1-1/2 cups of flour and 1/2 teaspoon of salt. And again, bake As Mel recommends, for 25-30 minutes. Add fluff, add crispies. Then REFRIGERATE, REFRIGERATE, REFRIGERATE....or else your marshmallow will become drippy, and totally ruin the planet.