Follow directions for browning 9-inch pie shell.
Boil chicken and debone.
Drain can of Veg-All.
Place deboned chicken in 9-inch pie shell.
Cover with Veg-All and cream of celery soup. Place Pillsbury pie shell on top and trim edges.
Bake at 350\u00b0 for 45 minutes or until brown.
nd salt.
Bake two Pillsbury pie crusts according to package directions
o 450\u00b0F according to pie crust instructions.
According to
9 inch oven-proof pie dish by spraying with some
Brown chicken breasts.
Mix vegetables, potato soup, 1/2 cup milk and chicken in bowl.
Pour into pie shells.
Place the Pillsbury pie crust over top of pie shell and pinch sides to close on each pie.
Beat egg; rub egg lightly over each pie crust top to give shiny effects.
Bake 30 to 40 minutes or until golden brown.
Preheat oven to 425\u00b0.
Place Pillsbury pie crust bottom in Corning Ware pot and put aside.
Saute butter and chopped onion. Add flour and seasonings until soft.
Add broth and milk until sauce thickens.
Take off heat.
Put potatoes in microwave bowl and heat until potatoes are soft.
Add potatoes and chicken into sauce.
Put on low on stove until chicken is done.
Add frozen vegetables.
Pour mixture into a Pillsbury pie crust.
Put pie crust lid on.
Bake in a 425\u00b0 oven for 40 minutes.
han the size of your pie pan. Remove top piece of
yrex dish; flour bottom of pie crust, which has been placed
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Combine Pillsbury pie crust mix with flour and just enough water to moisten the mixture. Roll out tissue paper thin on a floured paper. Cut into strips or squares and drop in chicken broth that has been brought to a rolling boil.
Reduce heat and carefully stir in the deboned chicken.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
br>Make the filling and pie:
Preheat the oven to
rust in a 9-inch pie pan.
In a large
Peel and chop apples.
Add all other ingredients and mix well. Put pie crust in pie dish.
Pour mixture into pie crust.
Cover with second pie crust.
Poke holes or cut middle for steam to escape.
Bake at 400\u00b0 for 35 to 40 minutes.
y out a sheet of Pie Crust, sprinkle it with some
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.
Heat oven to 425\u00b0.
Prepare pie crust according to package directions for two-crust pie, using 9-inch pie pan.
Put crust on bottom of pie plate. Mix Veg-All, cream of chicken soup and 2 boiled chicken breasts. Place in pie crust and put other pie crust on top. Bake at 350\u00b0 until brown.
Saute onion and celery in oil.
Boil chicken for 15 or 20 minutes (chop in fine pieces or shred).
In a bowl, mix all ingredients together except pie crust.
Grease 1 1/2 to 2 quart dish with Pam.
Take 1 pie crust and fit into dish to make bottom crust.
Dump mixture into pie crust and cover with second pie crust and flute edges of top crust to seal the mixture inside. Pierce top with fork or cut decorative holes and bake in 400\u00b0 oven for 20 to 25 minutes or until brown.
Serves 4.
Mix the first 6 ingredients and put in pie crust.
Cover with other pie crust.
Bake according to pie crust package directions until brown.