Skin, boil and cut up chicken breasts.
Stir drained Veg-All, peas, soup and broth together with cut up chicken.
Pour into casserole dish.
In blender, mix 1 stick softened butter, 1 cup flour and milk.
Blend together and pour into other ingredients in casserole.
Cook about 1 hour at 350\u00b0 or 400\u00b0.
Cover with aluminum foil if needed.
Melt butter in 9 x 13-inch dish.
Put chicken on top.
Pour Veg-All on top of chicken.
Mix cream of chicken soup and chicken broth together.
Pour on top of Veg-All.
Mix Bisquick and milk. Pour on top and bake at 350\u00b0 for approximately 45 minutes or until brown.
Boil chicken until tender; save broth.
Cool chicken and remove from bone in small pieces.
Mix in bowl along with Veg-All, cream of chicken soup, cream of celery soup and one soup can of broth from chicken.
Pour into long dish or pan.
Mix flour, milk and Wesson oil together and pour over top.
Bake until crust is brown in 425\u00b0 oven.
Spray 9 x 13-inch baking dish lightly with cooking spray. Line bottom of dish with chicken pieces.
Mix together Veg-All and 3 cans of soup in large bowl.
Spread this mixture on top of chicken.
In the same bowl, mix melted butter, milk and flour and pour this over soup.
Bake at 350\u00b0 for approximately 30 to 40 minutes until crust is brown.
he can of Cream of Chicken Soup (or any cream soup
Pour cooked chicken and Veg-All in a pie shell.
Spread sour cream on top of that, then cover with cream of chicken soup. Shake a little Worcestershire on top.
Put other pie shell on top. Slash top a couple of times with knife and dot top of pie shell with butter or margarine.
Bake at 350\u00b0 for 45 minutes.
Drain
Veg-All\tand
mix
with\tsoup and chicken.
Pour mixture
into 1 of the crusts, cover mixture with second crust and bake at 350\u00b0 for 1 hour.
(If mixture seems dry, add a bit of broth.)
Boil chicken, debone and chunk.
Add Veg-All and soup.
Mix well.
Pour in regular pie crust.
Top with another pie crust. Bake at 350\u00b0 for 30 minutes or until pie crust is done.
Mix soup and milk; add Veg-All and chicken.
Stir well.
Pour mixture into one pie crust.
Soften the other pie crust with a little water and place on top of the mixture.
Vent top crust and bake 30 to 45 minutes, until bubbly and golden brown.
Grease shallow, 2-quart baking dish.
Mix in Veg-All and chicken.
Mix broth with pepper and soup.
Pour over Veg-All and chicken.
Combine flour, milk and butter.
Stir until smooth. Pour over chicken.
Bake 40 to 45 minutes at 400\u00b0.
Add Veg-All, cream of potato soup, cream of chicken soup
and cooked and diced chicken.
Pour half of mixture into first pie shell.
Cover with other pie shell.
(Makes 2 pies).
Bake at 375\u00b0 for 45 minutes.
Can freeze other chicken pot pie until later.
Mix chicken, Veg-All, soup, milk and pepper.
Pour into deep dish pie crust.
Cover with another pie crust.
Bake in a 350\u00b0 oven until golden brown.
Preheat oven to 350 degrees. Spray Pam in pie dish. Spread out first pie crust in dish. Open all cans of chicken and spread in dish. Don't drain chicken. Drain Veg-All veggies and put in bowl and pour soup in it, mix together. Sprinkle pinch of salt and pepper on chicken. Pour veggies and soup on chicken, spread. Place second pie crust on top, folding up so mixture won't fall out. Poke holes in top of crust with knife. Cook at 350 degrees for 45 minutes until golden. After cooked, take out of oven and cool for 10 minutes.
Melt butter in a deep 13 x 9-inch dish.
Put chicken on top of butter.\tPour Veg-All on top of chicken.
Mix cream of chicken soup and chicken broth together in a separate bowl and then pour over Veg-All.
In another separate bowl, mix Bisquick and milk. Pour this mixture on top.
Bake at 350\u00b0 for about 45 minutes or until crust is golden brown.
Makes a very large casserole.
It's the best chicken pot pie ever and so easy.
Mix 1/2 to 3/4 can of chicken broth with one can of cream of chicken soup.
Add Veg-All and cooked chicken.
Put into pastry lined pie pan.
Top with other pie crust.
Crimp edges to seal; cut slits on top.
Bake for 45 minutes at 375\u00b0.
Yields 1 pie.
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.)
Melt margarine in 9 x 13 x 2 inch baking dish.
Spread chicken over margarine.
Sprinkle Veg-All over chicken.
Mix broth with soup and pour over Veg-All.
Mix milk with Bisquick and pour over all ingredients.
Bake at 350\u00b0 for 1 hour.
Put crust on bottom of pie plate. Mix Veg-All, cream of chicken soup and 2 boiled chicken breasts. Place in pie crust and put other pie crust on top. Bake at 350\u00b0 until brown.
Boil chicken until tender.
(Reserve broth.)
Do not salt chicken because soup is salty.
Line bottom of Pyrex dish with deboned chicken.
Heat cream of chicken soup with broth.
Bring this to boil so it won't be lumpy.
Pour over chicken.
Add can of Veg-All.
Mix melted margarine, buttermilk and flour.
Pour over top of mixture.
Bake at 350\u00b0 for 1 hour or until crust is lightly brown.
Cook deep pie shells. Drain Veg-All; mix with cream of chicken soup. Add chicken breast. Add a little broth or water to moisten so mixture will not be so dry. Then put the mixture in deep pie shells. Turn small pie shells upside down on top of mixture. Bake at 350\u00b0 until pie shell is brown and mixture is hot.