Fix bottom pie crust in pie pan; do not bake.
Combine rest of ingredients; spoon in pie shell.
Top with second crust.
Cut slits in top.
Bake at 400\u00b0 for 45 to 50 minutes.
Let stand 10 minutes.
Preheat oven to 350 degrees F (175 degrees C.) Divide dough into 2 pieces and shape into balls. Roll out one ball of dough to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
In a large saucepan, saute the shredded carrot, potato and minced onion until soft. Remove from heat and alow to cool.
Mix in the chopped chicken, chicken broth, salt and pepper. Pour into bottom crust. Cover with top crust, seal and crimp edges.
Bake in the preheated oven for 20 to 25 minutes, or until golden brown.
repare pastry and line your pie plate.
Beat eggs to
ill and bake, following individual recipe.
PIe: Pare, quarter, and core
ingle pie crust. Divide dough in two for double crust or double deep dish crust, one
Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
Place 1 pie crust in pie plate.
Mix chicken, soup, vegetables and broth in bowl.
Salt and pepper.
Pour into pie crust.
Cover with other pie crust and slit to allow for steam. Bake at 350\u00b0 for 35 minutes.
Preheat oven to 375 degrees. Steam onion, carrots, celery with butter and spices until the carrots are tender, the microwave works great for this.
In a large bowl stir together the cooked veggies and all the other ingriedients.
Line a pie plate with the bottom crust, pour in filling, cover with top crust, turn under edges and crimp, cut steam holes in top crust. Bake 45 minutes, top crust should be lightly golden brown. NOTE: Recipe can be doubled to make 2 pies.
Make crust and line a 9 x 12-inch casserole dish.
Place chicken in casserole dish. Sprinkle with salt and pepper.
Add vegetables.
In saucepan, heat broth until just warm.
Add margarine. Add enough water to 1/3 cup flour to make a thin paste to thicken the broth. Add to broth and cook until slightly thick. Pour over chicken and vegetables.
Add top crust which has already been rolled out.
Seal edges.
Cut slits in top of crust for steam to escape.
Bake at 375\u00b0 for 15 to 20 minutes or until crust is golden brown.
Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
egrees C).
Unroll 1 pie crust on a work surface; brush
o-stick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll
In a saucepan, boil chicken with chicken broth, over low heat, for
Recipe says make enough pastry dough for a 9 inch double crust pie then put
p crust and set aside.
Place chicken on bottom crust in pie plate
ool.This is important otherwise crust will be mushy.
Pour
Blend milk, flour and soup and pour into saucepan.
Add coarsely chopped chicken, peas and carrots, onion, salt and butter.
Heat to boiling, stirring constantly.
Pour into pastry lined pan.
Sprinkle top very lightly with thyme.
Cover with top crust; cut slits for steam to escape.
Bake at 400\u00b0 for 30 to 40 minutes or until nicely browned and filling begins to bubble through slits in crust.
Divide the pie pastry in half;
30 degrees C). Divide the pie pastry in half; roll out
arge bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch