Prepare pastry; divide in two portions, about two-thirds in one portion and one-third in other. Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10x6). Melt butter in a medium saucepan; add flour and seasonings and stir until smooth and bubbly.
Add liquids and cook slowly until thickened; add chicken. Pour into pastry-lined pan. Roll out remaining pastry; cover chicken mixture; pinch edges together. Bake at 425\u00b0 for 35 minutes, or until pastry is nicely browned.
Chicken pie serves 6.
In saucepan, brown sausage and drain on paper towel.
Pour out fat.
In same pan, melt oleo.
Blend in flour, salt and pepper. Stir in chicken broth and milk.
Cook and stir until thickened. Cook 1 minute more.
Add remaining; heat through.
Top with Savory Pastry.
Bake 25 to 30 minutes.
Line pie pan with crust.
Melt butter; add flour and stir until light brown, about 2 minutes).
Stir in broth.
Stir until thick. Slowly add milk stirring.
Add salt, pepper and lemon juice.
Cook until quite thick, about 5 minutes.
Add chicken and Veg-All and pour in crust.
Seal.
Bake at 425\u00b0 for 25 minutes.
Cool 5 minutes.
Grease 9 x 13-inch Pyrex or pan with butter.
Add chicken pieces and slice 1/2 stick butter over chicken.
Mix soup and broth together and pour over chicken.
Mix milk and Bisquick until smooth and pour over chicken with broth.
Bake at 350\u00b0 for 1 hour, uncovered, until brown.
Can add vegetables if desired.
Preheat oven to 350\u00b0.
Lightly grease a 13 x 9-inch baking dish with butter or margarine.
Evenly layer chicken in the bottom of the greased pan.
Spread frozen vegetables on top of chicken. Add salt and pepper, if desired.
Mix together cans of soups; evenly spread soup mixture over vegetables.
In a bowl at medium speed, mix Bisquick, milk and shortening until smooth.
Pour mixture over top of vegetables. Bake for 40 to 50 minutes or until golden brown. Cool 5 minutes before serving. Yields 6 servings.
In a saucepan, brown sausage; drain out fat.
In the same saucepan, melt butter; blend in flour, salt, and pepper.
Stir in broth and milk.
Cook, stirring constantly, until thick and bubbly.
Cook 1 minute more; add chicken, sausage and peas.
Heat through.
Place in a 13 x 9 inch casserole, then top with pastry.
ieces.
Drop into boiling chicken broth at low heat.
Stew chicken and remove skin and bones.
Place in a 9 x 13-inch dish.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Boil chicken and debone.
Boil eggs and chop.
Make pastry for any size dish you plan to use.
Put pastry in dish and then the chopped chicken, chopped eggs and salt and pepper.
Pour thickened chicken broth over all this.
Make sure it is very juicy.
Put a top crust on; brown crust and it's done.
This is the best and easiest chicken pie you will ever eat.
Of course, you can add any vegetables you like.
ime needed.
Place cubed chicken in baking dish.
Reserve
*I am remembering this recipe straight from my head, so
Brown sausage in saucepan; drain on paper towel.
In same saucepan, melt margarine. Blend in flour, salt and pepper.
Stir in chicken broth and milk. Cook until thickened. Add chicken, sausage and peas.
Pour in a casserole dish. Top with pastry.
Poach and skin chicken; cut into 1-inch chunks.
Blend the mayonnaise and whipped cream.
Toss to coat chicken, celery, pineapple and nuts.
Season with salt and pepper to taste.
Mound in baked pie shell.
Chill; serve in wedges.
Bake pie shell for 5 minutes at 425\u00b0F.
Place tomato slices in pie shell.
Combine seasonings with onion and sprinkle on tomatoes.
Mix mayonnaise and cheese and spread over top like meringue. Seal edges as much as possible.
Bake at 350\u00b0F for 35 minutes. Cool 15 minutes before serving. (It is very important to allow pie to cool before trying to serve).
Brush a large 10-inch pie plate with some melted butter
br>Pour filling into prepared pie shell.
Arrange the pecan
25\u00b0.
Thaw pecan pie according to package directions.
ith foil.
Pat the chicken dry with paper towels and