|Chicken Soup Cookbook|
|by Janet Hazen|
Chicken soup is a cherished staple of virtually every cuisine in the world. Illustrated with warm, playful pastel drawings, this diverse collectio...
1 - 10 of 120 for chicken pan pie
Cook in water ... follows: I. Cooked chicken. II. 2 ... top of layers I, II, III. Start at edge to seal. Bake at 400 degrees about 1 hour or until brown.
Boil and debone chicken. Cut chicken ... lightly greased 13"x9"x2" pan. At this ... very slowly over the other mixture. Cook for 50 minutes at 375 degrees.
Mix chicken, broth, and ... butter and 1 cup self-rising flour. Pour over chicken and vegetables. Bake at 400 degrees just until crust browns, 20-30 minutes.
Cook chicken; remove from ... butter; add to flour, mixing well. Add milk and mix well. Pour over the casserole and bake at 350 degrees until crust is brown.
Heat oven to ... baking dish. Place chicken and vegetables in ... baking dish and bake 40 to 45 minutes or until lightly brown. Cool at least 10 minutes.
Put chicken in 9x13 inch dish. Top with Veg-All. Bring to boil the broth and soup. Pour over chicken and vegetables.
Put into a 9 x 13 inch pan. Mix in ... batter. Pour over chicken and bake at ... about 30-40 minutes. Depending upon how thick you like the sauce to be.
Boil chicken until done; debone ... together until blended good. Pour over evenly. Slice butter over. Bake at 375 degrees until golden brown, 1 to 1 1/2 hours.
Combine all ingredients ... x 13 inch pan or 9 x ... spread over pan pie. Cook for ... on 350 degrees. Turn on broil for 2 to 3 minutes to brown on top.
Mix all ingredients and pour in pie crust. Top with ready crust. Pat butter on top. Bake for 45 minutes at 350°F.
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