Boil chicken, debone and tear into pieces.
Spread in 13 x 9-inch pan.
Sprinkle with salt and pepper.
Cover with Veg-All, drained, and English peas, drained.
Cook chicken.
Stir together Veg-All, soup, broth and chicken. Pour into casserole dish.
Mix together margarine, milk and flour until smooth.
Pour on top of chicken mixture.
Don't stir.
Bake at 350\u00b0 for 1 hour.
he can of Cream of Chicken Soup (or any cream soup
Bake 1 pie crust as directed on box in a deep pie dish. Mix deboned chicken, Veg-All
and
the
soup.
Pour into baked pie crust and top with
other
unbaked
pie crust.
Press fork around edges of pie crust and
make a few slits.
Bake at 350\u00b0 for 40 to 50 minutes until top pie crust is done.
od processor fitted with a metal blade
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.
Boil chicken breasts 30 to 40 minutes. Cool.
Mix remaining ingredients with diced/shredded chicken in bowl (drain Veg-All). Put in pie shell. Cover with second pie shell. Bake at 350\u00b0 for 40 minutes.
Boil chicken and remove bones; reserve 1 cup chicken broth. In large mixing bowl add chicken, soups, reserved broth, Veg-All, salt and pepper to taste.
Mix by hand.
Place in 9 x 12-inch baking pan.
Preheat oven to 400\u00b0.
Mix Bisquick and milk.
Blend well.
Top pie with mixture.
Bake 45 minutes until crust is brown.
Mix chicken, soup and Veg-All.
Pour into pie shells and cover with pie shells.
Bake at 400\u00b0 until brown.
Makes two chicken pot pies.
Place 1 pie crust in pie dish or pan and brown lightly in oven.
Take chicken off the bone and add Veg-All (drained).
Add chicken soup, diluted with 1/4 can of chicken broth.
Stir and warm in microwave.
Pour into pie crust.
Place crust on top. Bake unti pie crust is done following cooking time on pie crust box.
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.
Layer chicken on bottom of 9 x 13-inch dish; put drained Veg-All on top.
Mix soup and 1/2 can chicken broth.
Pour on top of Veg-All.
Mix flour, milk and butter and put on top of other mixture.
Top with 2 cans broth.
Bake at 350\u00b0 until brown (1 1/2 hours approximately).
Boil chicken until tender.
Debone.
Mix with Veg-All and soups.
Pour in deep dish pie shell.
To get pie shell for top loose, run warm water over tin plate; turn over mixture.
Bake at 350\u00b0 for 1 hour and 15 minutes or until golden brown.
Combine chicken, Veg-All, chicken soup and liquid from one can of Veg-All.
Salt and pepper to taste.
Place one pie crust on bottom and one on top of casserole.
Bake at 350\u00b0 for approximately 35 minutes.
In a pan (9 x 13-inch), place the chicken, that has been taken off the bones.
Combine the cream of chicken soup and the 1 1/2 cups of chicken broth; mix well.
Pour over the chicken.
Spoon the Veg-All over next with the juice.
Combine flour, milk and oil.
Mix together and pour over the Veg-All.
Bake at 350\u00b0 for 45 minutes.
Stew chicken; when cool, remove bones.
Arrange chicken pieces in baking dish.
Add Veg-All.
Mix soup and broth together and pour over Veg-All.
Then mix melted butter, milk and flour together.
Pour on top of chicken and Veg-All.
Bake at 350\u00b0 until brown.
Boil chicken (keep 3/4 cup of chicken water)
lightly brown 1 pie crust.
In 2 quart baking dish tear chicken into strips, mix chicken, water, soup and veg. all.
Pour into browned crust. Place 2nd crust over mixture, slit top crust 4 or 5 times.
Bake at 350\u00b0 for 20 to 30 minutes.
Cook and dice chicken.
Add soup, Veg-All, salt and pepper. Pour all ingredients into 1 pie crust.
Place 2nd pie crust on top and press edges.
Bake at 350\u00b0 until brown and bubbly.
Boil chicken until done and de-bone.
Mix soup and Veg-All into deboned chicken.
Pour mixture into a frozen pie crust. Carefully place second frozen pie crust on top of mixture in pie crust and crimp the two pie crusts together.
Bake at 350 degrees for about 20 to 30 minutes, until pie crust is lightly brown and flaky.