ntil blended. Stir in the chicken, beans, and chilies.
Place
Boil chicken and debone.
Boil eggs and chop.
Make pastry for any size dish you plan to use.
Put pastry in dish and then the chopped chicken, chopped eggs and salt and pepper.
Pour thickened chicken broth over all this.
Make sure it is very juicy.
Put a top crust on; brown crust and it's done.
This is the best and easiest chicken pie you will ever eat.
Of course, you can add any vegetables you like.
Mix chicken, onion, peas and carrots, potato and butter and pour into a greased casserole dish.
Mix the flour, milk, chicken broth and cream of celery soup and pour on top.
Bake until brown at 350\u00b0.
Boil and debone chicken.
Mix together chicken, soup and sour cream.
Put in large casserole dish.
Cover top with melted margarine and crushed Ritz crackers.
Bake at 350\u00b0 for 30 to 45 minutes.
Serves 8.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Prepare pastry; divide in two portions, about two-thirds in one portion and one-third in other. Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10x6). Melt butter in a medium saucepan; add flour and seasonings and stir until smooth and bubbly.
Add liquids and cook slowly until thickened; add chicken. Pour into pastry-lined pan. Roll out remaining pastry; cover chicken mixture; pinch edges together. Bake at 425\u00b0 for 35 minutes, or until pastry is nicely browned.
Chicken pie serves 6.
ime needed.
Place cubed chicken in baking dish.
Reserve
killet over medium heat, cook chicken until no longer pink and
edium high heat, combine the chicken breasts, chicken broth, salt and pepper
nd a sawing motion works best - a smooth knife is
Combine first five ingredients in mixing bowl and mix. (This recipe works just as well with frozen berries as it does fresh.).
Line a 9 inch pie plate with bottom crust.
Pour mixture into bottom pie crust. Dot with butter and cover with top crust. Cut holes in top crust to vent. Cover crust edges with pie ring or foil.
Bake at 375 for 25 minutes. Remove foil and continue to bake for about 15 minutes or until golden brown.
Cook chicken.
Add celery and onions (makes good stock).
Melt butter in saucepan.
Add flour and stir to a smooth paste.
Add chicken stock and milk gradually.
Cook until thickened, stirring constantly.
Season with salt and pepper to taste.
Turn into baking dish.
Add sliced, boiled eggs.
While still hot, cover with biscuits made very light and cut into desired shapes.
Bake 15 to 20 minutes in hot oven at 375\u00b0 to 400\u00b0.
Separate chicken from bones and chop or
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
resh.
Meat Prep: Cut chicken into bite sized pieces.
inutes or more.
Prepare pie crust of your choice.
Brush a large 10-inch pie plate with some melted butter
ith foil.
Pat the chicken dry with paper towels and
r until thickened. Stir in chicken, peas, corn and potato mixture