Mix drained vegetables, soup, chicken and 1 cup of chicken stock reserved from cooking chicken.
Pour mixture into deep dish pie crust.
Invert remaining pie crust over this and remove pie pan.
Place pie on cookie sheet and bake at 350\u00b0 for 25 minutes, or until golden brown.
Mix the Veg-All, soup and chicken; place in pie crust in a 9 or 10-inch pie pan.
Place top crust on pie.
Bake at 350\u00b0 for 45 minutes or until brown.
Take cooked chicken and chop into chunks.
Add Veg-All, soup and milk with chicken and mix.
Pour into pie crust and top with other crust.
Slit and butter crust.
Bake at 425\u00b0 until done.
Dump all ingredients into pie crust and bake at 400\u00b0 until crust is golden brown.
Kids will love it.
Boil chicken in water, bouillon cubes, 1 stick butter, salt and pepper.
When chicken is ready, remove from broth.
Cut tortillas into long strips.
Add to broth.
Debone chicken and add to broth.
Lower heat and add 2 sticks of butter and half and half.
Cook until thickens.
Cover with pie crust and brown in oven.
Serve over rice.
Preheat oven to 375\u00b0F.
Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
Mix together chicken, soup, milk, and vegetables.
Pour chicken mixture into casserole.
Mash potatoes with butter and milk, salt and pepper to taste.
Spoon mashed potato topping onto pie, and gently smooth it over evenly.
Bake in a preheated oven for 45-60 minutes.
First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
Combine mixed vegetables and cream of chicken soup.
Add chicken to mixture.
Place one pie crust in the bottom of a casserole dish (about the same size as the pie crust).
Pour mixture over crust.
Place the other pie crust on top.
Cook at 375\u00b0 until crust turns brown.
For Pie Crust, combine flour and salt in
Put 1 pie crust in oven and cook around 350\u00b0 to 375\u00b0. You will only want to soften top crust. Do not bake top crust. In bowl, mix chicken, soup and vegetables. Salt and pepper to taste. Pour into baked pie crust. Dot with butter. Cover and seal with other pie crust. Cut a few slits on top. Bake for 30 to 45 minutes, until good and brown. Serve with rice.
efrigerated pie crust to come to room temperature.
Meanwhile, combine chicken broth
Mix all ingredients together in a large bowl.
Sprinkle salt and pepper to taste.
Spoon mixture into pie crust.
Place butter on top of mixture, then place second crust on top.
Cut slits in top crust.
Bake at 375\u00b0 until crust browns on top, 45 minutes to 1 hour.
Mix first 5 ingredients and place in a large greased baking dish.
Place pie crust on top.
Bake at 400\u00b0 until crust is brown.
Prepare pie crust per instructions on box.
Cook chicken or meat.
Boil veggies separately or microwave.
Combine cooked meat and veggies in single layer of pie crust.
Add 1/2 cup gravy with 1/2 cup water; add to pie.
Cover with remaining crust according to box and bake at 350\u00b0 oven until golden brown.
Top with cream of chicken or mushroom soup.
Boil chicken; debone and chop.
Saute onion in skillet, add soups, Veg-all and chicken.
Line 2 qt. casserole with one pie shell.
Add chicken mixture.
Top with other pie shell for crust. Prick for air vent on top.
Bake for 1 hour on 350\u00b0 until crust is brown.
Let cool before slicing into pie wedges for serving. Refrigerate.
Great Left overs.
Let pie shells thaw. Boil chicken until done and tear into bite-size pieces.
Mix soup, broth, vegetables, chicken, salt, and pepper. Pour into deep dish pie crust.
Top with regular pie crust and pinch edges to seal.
Cut 4 slits in crust and bake at 350 degrees for 1 hour.
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.
Boil and debone chicken breast, saving 2 cups of broth for later.
Saute carrots, celery and onion in butter for 4 to 5 minutes.
Brown flour for about 1 minute.
Combine all ingredients and place in ovenproof dish.
Top with pie crust and bake at 400\u00b0 until crust has browned.
an also use your own pie crust recipe with about the same amount
Thaw pie crust (follow crust directions for 2 crust pie). Boil chicken breast in water with desired seasoning.
Cool chicken; chop up.
Mix chicken, vegetables, soup, milk and seasonings.
Pour into crust.
Bake at 350\u00b0 for approximately 40 minutes until golden brown.
Great with a salad!