ise seeds, mint, and chicken, placing chicken on top. Bring to a
nother 10 minutes. Add the chicken stock, tomato paste, and drained
Cook and cube chicken breast.
Mix with vegetables and soup. Season with salt and pepper.
Pour into deep-dish pie shell. Cover with pie crust.
Pinch together to seal and cut slits in top.
Bake at 375\u00b0 for 30 to 40 minutes.
It will be brown and bubbly.
Serves 4 to 6.
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.
ase, onion, carrots, celery, and chicken in pot.
Bring to
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.
Saute mushrooms, sprinkled with garlic powder, in butter. Blend cornstarch and milk; add to mushrooms.
Cook and stir until mixture thickens and bubbles.
Continue cooking 1 minute longer. Stir in other ingredients.
Pour into pastry lined deep dish pie plate.
Top with second crust; seal edges with fork.
Cut steam vents in top.
Bake at 375\u00b0 for 35 minutes, or until browned.
Cook chicken until tender and remove meat from the bone. Reserve broth.
Cut chicken into small pieces and put in a 13 x 9 x 2-inch baking dish.
Cook chicken until real tender.
Remove from bones and save broth.
Cut chicken into bite size pieces and put in 3-quart oblong baking dish.
Put soup and broth in pot and bring to a boil.
In bowl, combine melted margarine, pepper, flour and buttermilk.
Mix real well into a real good batter.
Pour broth over chicken.
Spoon batter over top and spread over chicken.
Bake at 400\u00b0 to 425\u00b0 for 25 to 30 minutes (uncovered) until brown.
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.
ime needed.
Place cubed chicken in baking dish.
Reserve
eat in this soup recipe but I prefer to
nd a sawing motion works best - a smooth knife is
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
rap, and Refrigerate until the Pie Crust is done.
Take
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
In medium mixing bowl stir soup, thym, vegetables and chicken together.
pour in 9\" deep dish pie plate.
Mix bisquick, egg and milk and top soup mix.
Cook for 25 minute at 400 degrees - may vary on temp depending on your oven.
cook until biscuit topping is golden brown and cooked through. enjoy!
efrigerated pie crust to come to room temperature.
Meanwhile, combine chicken
br>Prepare two batches of homemade chicken broth; strain and refrigerate overnight