nd salt.
Bake two Pillsbury pie crusts according to package directions and
Get one of them un mixin bowls out and mix everything really good except the pie crusts.
Thaw Pie crust at least 10 minutes.
Divide mixture between each of the 2 deep dish good pie crust.
Top with cheap brand and pinch shut.
Cut slits to vent. (3).
Freeze one. Unless you have a great big ol' family.
Place in oven preheated to 375 F for about 40 minutes. ON BOTTOM RACK unless you like the doughy crust on bottom).
Take out and let sit 15 minutes then dig in!
Bake pie crusts according to directions on box.
Mix pie filling according to directions on box.
Top with Cool Whip. Sprinkle with chocolate chips.
Let chill.
Makes 2 pies.
Let pie crusts come to room temperature.
Press one crust into a deep-dish pie pan.
Mix all ingredients together and pour into pie crust.
Top with another pie crust and fold under.
Bake at 350\u00b0 until crust is golden brown.
Ready pie crusts according to directions on box.
Combine all ingredients and mix well.
Top with pie crust.
Cook at 350\u00b0 for 30 to 40 minutes until crust is golden brown.
Mix chicken, soup and vegetables together.
Microwave pie crusts 30 seconds to soften.
Place one crust in a 10-inch pie plate and fill with chicken mixture. Top with remaining crust. Crimp and make slits.
Bake at 350\u00b0 until crust is brown.
Enjoy.
eep dish frozen pie crusts.
Top with refrigerated crusts.
Cut slits
hile chicken is poaching, thaw pie crusts as directed on box for
o 450\u00b0F according to pie crust instructions.
According to
our 4-inch pie dishes.
Lightly roll out pie crusts on floured
br>Place one of the pie crusts in the bottom of a
Combine everything except crusts.
Prepare pie crusts according to directions.
Spoon prepared mixture into pie crust.
Cover with top pie crust.
Cut slits in crust and brush with egg yolk, if desired.
Cover pie with aluminum foil; top with center cut out to prevent pie crust edges from burning.
Bake at 375\u00b0 for 40 to 55 minutes until top is golden brown.
Cool 10 minutes.
Prepare pie crusts according to directions for filled one-crust pie using 9-inch pie pan; flute as desired.
In medium bowl stir eggs, corn syrup, sugar, chocolate, margarine and vanilla until well blended.
Stir in pecans.
Pour into pie crust-line pan.
Bake in 350\u00b0 oven 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean.
Cool on wire rack.
Makes one (9-inch) pie.
Heat oven to 425\u00b0.
Prepare pie crusts as directed.
Use 9 x 10-inch glass pie pan.
Heat soup and milk until creamy.
Add salt and pepper.
Add chicken and thawed mixed vegetables.
Mix well. Remove from heat and spoon into crust.
Top with second crust. Seal edges; flute.
Cut slits in several places in top crust. Bake at 425\u00b0 for 30 to 40 minutes or until crust is brown.
Let stand 5 minutes before serving.
Serves 6.
Take one of the pie crusts and line 9-inch pie plate.
Mix all the above ingredients together in bowl.
Add to pie crust.
Top with second pie crust.
Poke holes in it and brush with beaten egg, if desired.
Cut edges as necessary.
Bake at 350\u00b0 for approximately 30 to 40 minutes.
Thaw 4 crusts. Cut and fit 2 pie crusts into the bottom of a 9 x 13 baking pan.
Place all ingredients, except pie crusts, in stock pot.
Heat on medium until chicken is partially cooked.
Place ingredients in one pie crust; level to top of pie plate.
Place second crust over top.
Poke holes in top crust and pinch close along edges.
Place in oven at 325\u00b0 for 15 minutes, then increase oven temperature to 400\u00b0 and bake until crust is golden brown.
Place any extra ingredients over top of pie when serving.
o 425 degrees F. Make pie crusts as directed on box for
b>pie spice and salt; toss lightly.
Put one of the pie crusts
ith cooking spray. Make pie crusts as directed on box for