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.
Take chicken off bone and place in 9 x 13-inch baking dish. Add soup and broth, pour over chicken. Mix Bisquick and milk; pour over chicken. Cut up margarine and put on top.
Bake at 350\u00b0 for 1 hour.
Stew chicken in 1-quart salted water until tender.
Cook chopped onion with chicken.
Cool, pour broth off and debone. Place deboned chicken in baking dish.
Add cream of cream soup and 1 cup chicken broth.
Combine remaining ingredients for batter. Pour batter over and bake in 350\u00b0 oven for 30 minutes or until golden brown.
Pour 1/2 cup broth over pie when taken from oven. Extra broth may be used as a gravy or sauce.
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.
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.
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.
ime needed.
Place cubed chicken in baking dish.
Reserve
ablespoons butter into 1 cup Bisquick baking mix until mixture resembles
Preheat oven to 400\u00b0F.
Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
Bake in oven for 30 minutes or until top turns golden brown.
Cook chicken
until soft and cut into pieces.
Make pie crust with Bisquick and water.
Roll out to thickness of a pie crust. Line
casserole
dish
with crust.\tSimmer cleaned and cut vegetables\ton
stove
until
soft.
Add
chicken
pieces, parsley flakes and\tsalt and pepper to taste.
Fill crust with vegetable and
chicken
mixture.
Put
a Bisquick cover on top and bake at 350\u00b0 until crust is golden brown (approximately 45 minutes).
Cook chicken in microwave until done, then cut up chicken into bite size pieces.
Mix the cream of chicken soup with the milk in a casserole bowl.
Stir in the chicken (mixed vegetables and/or potatoes may be added).
Mix the Bisquick according to the directions on the box for the pie crust.
Spoon Bisquick over the soup mixture.
Bake in oven at 325\u00b0 for 40 to 45 minutes, or until top is golden brown.
Stew chicken until tender; pick chicken off bone.
Mix chicken with broth from the stewing.
Add cream of chicken soup with skim milk, salt and pepper.
Bring to rapid boil.
Add dumplins: Bisquick drop biscuit recipe on side of Bisquick box.
Drop dumplins in boiling chicken mixture.
Boil until done.
Preheat oven to 400\u00b0.
Grease shallow 2-quart baking dish. Spread chicken and vegetables evenly in prepared dish.
Stir together soup, broth and pepper in a small mixing bowl.
Stir until smooth.
Pour evenly over chicken mixture.
Combine baking mix, milk and butter in separate bowl.
Stir until smooth.
Pour flour mixture over ingredients in baking dish.
Bake 45 to 50 minutes or until golden brown.
Cool for 10 minutes before serving.
Heat oven to 400\u00b0F. Grease 9-inch pie plate.
Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.
Stir Bisquick mix, italian seasoning, 1 Tbsp Parmesan Cheese, milk, pepper and eggs until blended. Pour over chicken mixture.
Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes.
Melt butter in saucepan. Add diced onion.
Saute 1 minute. Add Bisquick and pepper.
Cook over medium heat until bubbly.
Add milk and chicken broth until desired thickness.
Cook and stir until thick and boils.
Boil 1 minute.
Reduce heat to low.
Add chicken and vegetables.
Heat until both are warm.
Pour into pie crust.
Top with second pie crust.
Cut slits in top crust.
Cook at 400\u00b0 for 25 minutes.
Cook chicken with salt.
When done, skin and dice.
Dice vegetables and cook in microwave dish with 1 cup water and 1 tablespoon oil until almost done.
Grease large pan.
Mix 1 1/2 cups Bisquick with milk until thin enough to pour.
Cover bottom of pan.
Put 4 tablespoons of mixture in pie; pour all ingredients in pan and cover top with rest of mixture.
Use more broth if needed.
Cook in oven at 350\u00b0 for 45 minutes or until brown. Serves 8.
Cook chicken with carrots, celery and onion.
Remove bones from chicken and mince the meat.
Mash with a fork the cooked carrots, celery and onion.
Save the chicken broth for gravy.
Preheat oven to 350\u00b0. Stir together first 6 ingredients. Pour into lightly greased 9-inch pie pan or baking dish of similar size. Stir together Bisquick, sour cream and milk; pour over chicken mixture. Bake 40 to 50 minutes or until topping is golden. Let pie set 10 minutes, then spoon out and enjoy with a tossed salad and crusty bread.
Stew chicken; pull apart and lay chicken in casserole dish. Pour cream of chicken soup over chicken.
Pour peas and carrots over top of chicken (do not drain vegetables).
Mix the Bisquick, milk and margarine (butter); mix well.
Pour over chicken mixture. Bake at 350\u00b0 for 30 to 45 minutes, or until golden brown.
Cook chicken and tear up in small pieces. In casserole dish, place chicken. In saucepan, mix chicken soup, broth from boiling chicken, sour cream and vegetables. Pour mixture over chicken; mix well. Mix the Bisquick with the milk and egg. Pour over chicken and bake at 350\u00b0 for about 30 minutes.