Place the stock and chicken into a saucepan and bring
Preheat oven to pie crust instructions.
Cut chicken breast into cubes or
Saute carrots, celery and onion in small amount of chicken gravy; mix with chicken, remaining vegetables, seasonings and enough gravy to fill bottom of pie crust.
Put top crust on and tuck edges under and flute.
Cut steam holes.
Bake at 450\u00b0 for 20 to 30 minutes or until lightly browned and inside mixture is bubbly.
Heat any leftover gravy on low heat, stirring constantly, until bubbling.
Spoon over pieces of pie.
o 425\u00b0F.
Place chicken in baking dish, fill with
Cook chicken until tender.
Break into pieces.
Place one crust in pie pan.
Add chicken.
Pour 1 jar chicken gravy and 1 can drained Veg-All into crust.
Place top crust on pie and pierce. Bake one hour at 350\u00b0.
Fast, easy and delicious.
r until thickened. Stir in chicken, peas, corn and potato mixture
In a large skillet combine chicken, gravy, water, onion, celery, chile peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1 to 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30 to 40 minutes or until cheese is melted and bubbly.
NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU
In a large bowl, combine diced chicken, frozen vegetables, onions, celery, gravy, wine, parsley, celery seed, thyme, and pepper.
Pour into a buttered 9 x 13-inch pan.
Roll pie crust out to fit top of pan. Crimp edges and place several steam slits in crust.
Bake in preheated 350\u00b0F oven for 45 to 60 minutes, or until crust is golden brown and filling is bubbling.
Place chicken in 3 1/2- to
Cook chicken breasts.
Cook frozen vegetables according to package.
Heat soup and add 1/2 can water plus chicken broth mixed with gravy mix.
Heat to blend.
Tear chicken into pieces and add to soup mixture.
Then add vegetables.
Pour into 9 x 12-inch pan and top with biscuits made from Bisquick.
Bake at 350\u00b0 for 30 to 40 minutes, until biscuits are done and brown.
ups.
Herbed chicken Gravy: Follow above directions, using chicken broth. stir in
Sliver chicken.
Make chicken gravy mix as directed, except use
Preheat oven to 375\u00b0.
Place one pie crust in bottom of 9-inch pie plate.
Line bottom of crust with chicken pieces.
Then add the Veg-All.
Top off with about 10 tablespoons chicken gravy. Wet rim of bottom crust and place top crust across top of pie. Seal edges.
Prick top crust.
Bake one hour at 375\u00b0.
Serve covered with gravy.
Preheat oven to 350\u00b0.
Fit pie crust over deep dish pie pan or casserole dish.
Mix together the cooked vegetables, chicken and gravy.
Pour into pie shell.
Top with pie crust and cut slits. Bake 45 minutes or until browned and bubbly.
Cook chicken breasts (boil) until tender.
Combine deboned chicken, Veg-All and cream of chicken soup in large mixing bowl. Add thickened gravy, mix. Pour into 2 pie crusts.
Use other 2 pie crusts for top crust.
Place on top of pies. Brush tops with butter.
Bake at 350\u00b0 for 45 minutes.
(Freezes well.
Freeze before you cook.)
Preheat oven to 400\u00b0.
Combine in a bowl, chicken, eggs, mushrooms, peas, carrots, soup and gravy.
Fill the pie shell with the meat filling and cover with a baked pie top.
Bake until the filling is thoroughly heated and the top is a light golden brown.
25 degrees.
Take out pie crusts and let get to
Put chicken, Veg All, and gravy in pie plate and cover with pie crust. Crimp edges.
Poke holes in crust to release steam. Bake in a 350\u00b0 oven for 30 minutes.
OR THE FILLING.
Cook chicken breasts in your normal way