Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing).
Bake for 35 minutes.
Serve at once while still hot and bubbling.
ven to 425 degrees.
For the crust: Combine flour and salt
To make the pie crust: Combine the water and
For The Pie Crust: Before making the pie crust, put mixing bowl, utensils and
egrees F.
Unroll one pie crust onto a lightly floured surface
wrap in plastic and refrigerate for at least 2 hours or
ball for single pie crust. Divide dough in two for double crust or double
For Pie Crust, combine flour and salt in
stir in chicken. Spoon into 9-inch deep-dish pie plate or
Remove chicken from bones and break meat apart with your hands. Discard bones and skin but keep drippings.
In a large bowl combine chicken, drippings, soup, carrots ,peas, potatos, parsley, salt and pepper. May need to add water or chicken broth for more liquid. Stir to mix.
Pour chicken mixture into a 13 by 9 inch pan.
Cover with pie crust, make 6-8 vents in crust with a knife and bake at 350 for 40-50 minutes.
ice flour. Roll out the pie crust very very thin (about 6x12
For starter:
Do not use
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.
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.
Combine all ingredients except egg.
Prepare pie crust.
Put in pan and spoon chicken mixture into crust and spread evenly.
Cut slits in top crust.
Place over chicken mixture.
Flute edges and brush with egg beaten with 1 tablespoon water.
Bake at 400\u00b0 for 40 to 45 minutes until golden brown and inside is bubbly.
Let stand 5 minutes before serving.
Bake your favorite pie crust recipe or frozen pie crust.
Over medium heat on top of stove, add all ingredients and stir constantly until mixture coats the spoon.
(Mixture will be thick and stiffen as it cools in pie crust.)
Pour the mixture into the pie crust.
Top with meringue or Cool Whip.
(See Meringue recipe in this section.)
Place chicken, onions and vegetables in a 2-quart casserole dish.
Melt butter in saucepan.
Add flour and blend thoroughly. Add chicken stock slowly and salt.
Cook until mixture thickens, stirring constantly.
Pour over chicken mixture.
>Strain stock and use for gravy.
Gravy: Place
Skin and boil chicken (slowly, almost simmer) in salted water. Add some celery, if available.
This takes about an hour.
Remove bones and cut into bite-size pieces.
Saute onion and parsley in butter, until soft, not brown.
Stir together the soup, mayonnaise, milk, onions and curry.
Add mushrooms and cut up chicken.
Put in pie pan (a 9-inch deep or 10-inch shallow).
Put pie crust on top (prick with fork).
Bake at 375\u00b0 for about 50 minutes or until brownish (do not use a bottom crust).
Serves about 5 people.
Make up pie crust and
chill.
Boil
chicken
in
water. Debone and cut chicken in bite-size pieces.
Cover bottom of 13 x 9 x 9-inch pan or large casserole dish with the chicken.
Top with egg slices.
Melt butter;
stir in flour, salt and pepper. Add stock slowly and cook
until
thickened.
Pour over chicken and eggs.
Top with rolled
out
crust.
Dot
all
over
with butter. Bake at 350\u00b0 for 1/2 hour, approximately.