Mix biscuit mix according to package directions for biscuits. Spray pie plate with Pam.
Pat 1/2 biscuit dough in bottom of pie plate.
Mix all other ingredients.
Pour on top of biscuit dough. Put other 1/2 biscuit dough on top.
Bake at 400\u00b0 for 15 to 25 minutes or until brown.
Contains 11 fat grams for entire pie.
nions. Reduce heat to medium-low, cover, and cook until carrots
Boil egg noodles until tender, Drain.
Place cooked noodles in a small casserole dish.
Add Pot Pie soup and mix together.
Sprinkle cheese over ingredients, Cover with foil.
Bake 12 minutes at 400 degrees.
Salt & Pepper to taste.
r until thickened. Stir in chicken, peas, corn and potato mixture
or 6 minutes.
Add chicken. Cook 5 minutes or until
inutes add onions peas and chicken boil and then simmer again
Mix and top with 10 ready to bake canned biscuits (look for lowest in fat grams).
Cut each biscuit into 4 pieces and flatten them.
Cook until biscuits are brown at 350\u00b0.
May double recipe.
Wash chicken breasts in water and then place in a pot with water
rap while preparing the pot pie filling recipe. When the pot pie filling is ready
T NOW.
INSTANT POT: Place chicken, celery, onion, broth
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.
or until thickened. Stir in chicken, mixed vegetables, scallions, salt, and
Cook 3 chicken breasts in 1 to 2 quarts boiling water for 30 minutes.
In a 9 x 12-inch baking dish, pat cut up chicken, mixed vegetables, cream of chicken soup and 1 cup chicken broth from cooked chicken.
Fix pie crust and add to top.
In a large Dutch oven or stockpot, saute onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
In a small bowl, stir together milk and flour until smooth.
Slowly add to pot and simmer 5 more minutes.
ender.
Add chopped up chicken and cook about 5 minutes
he can of Cream of Chicken Soup (or any cream soup
ven to 425\u00b0F Mix chicken ,paprika, cumin, and cinnamon in
ff the stovetop.
Dump chicken broth into pan.
Drain
Place chicken breast, peppercorns and onion and
Place chicken thighs in a large stockpot.