rap while preparing the pot pie filling recipe. When the pot pie filling is ready
ne minute.
Allow refrigerated pie crust to come to room temperature
f the casserole.
Drape pie crust over casserole dish and crimp
tove. Meanwhile, in a large pot, melt butter. Add onions and
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.
ool.This is important otherwise crust will be mushy.
Pour
Pre-heat oven to 350.
Place chicken thighs in bowl, cover with water and microwave for 20 minutes.
Place one of the pie crust in bottom of square corning ware dish and then mix cream of mushroom and cream of broccoli together. Drain mixed veggies and stir them into soup mixture.
Once chicken is done, drain water and slice into bite sized pieces. Add to mixture and then top with remaining pie crust. Poke holes in top of pie crust and place in oven.
Allow to cook for 45 minutes or until golden brown.
cubes boullion in medium pot until tender.
Meanwhile, brown
n 8 inch round pie dish with the pie crust pastry (rolling it
Preheat the oven to 425\u00b0F.
Combine the soup, milk, chicken, and peas & carrots in a large bowl.
Pour the filling mixture into a 9-inch deep-dish pie plate; cover with the pie crust and press the edges to seal; make several slits in the crust for venting.
To avoid spills, place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden; let sit for 5 minutes then cut into wedges and serve.
Line a deep dish pie plate (10\") with pie pastry and set aside
Preheat oven to 350\u00b0F.
In medium bowl, combine vegetables,chicken, soup, and seasoning.
Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
Top with remaining crust, crimp edges to seal and pick top with fork.
Bake at 350F for 60 minutes or until crust is golden brown and filling is hot.
Allow pie to cool slightly before cutting into wedges to serve.
(As requested, I copied this recipe exactly as it appears on the Veg-All label I have saved and have been using since the early 90's!).
re cooking, make a double recipe of pie crust #171844, but reduce sugar
br>PREPARE BOTTOM CRUST: Using roll-out refrigerated pie crust, unroll crust into lightly
Melt butter in a large saucepan.
Add sausage and saute 5 minutes.
Stir in flour and cook 2-3 minutes.
Whisk in milk and cook, stirring constantly, 5 minutes or until sauce thickens.
Remove from heat and stir in canned veggies, diced turkey and salt and pepepr.
Pour into a lightly buttered pie plate.
Roll out (or unfold) pie curst to fit over pie plate.
Place pie crust over pie plate, trimming to fit.
Crimp edges and cut steam slits in top.
Bake at 400 for 20 minutes or until crust is golden.
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.
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.
nto 9-inch deep-dish pie plate or shallow 1.5
asserole dish and top with pie crust.
Cut 3 slits to
Place one pie crust in a pie plate.
Preheat oven to