|by Emalee Chapman|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Results 1 - 10 of 204 for chicken pot pie canned vegetables
Drain chicken and vegetables. In a ... Place mixture into pie crust and top ... Make 2 or 3 slits in top crust and bake according to pie shell directions.
Preheat oven to ... to make turkey pot pie. * May substitute 1 can (15 oz.) mixed vegetables, drained. Makes ... Riviana Foods Inc., used with permission.
Put ground beef ... put into large pot. Open cans of vegetables (do not drain) ... a thicker pot pie, add about ... topping. Cook as for the first half.
Follow directions for ... and filling on box. Add chicken and cooked vegetables. Pour into crust. Follow directions for top crust. Bake per box directions.
Saute onions in ... soup, mix in vegetables and chicken. Bring to a boil. Place one can of rolls in ... oven for 20 to 30 minutes or until brown on top.
Layer chicken, onion, eggs ... soup, broth and canned vegetables; pour over ... in oblong covered pot for 45 minutes then take ... brown for 15 minutes.
Brown chicken cubes, stir in 2 cans of soup and ... Pour into one pie shell, top crust ... at 375 degrees until crust is golden brown, about 40 minutes.
Heat oven to ... and pepper. Add chicken; shake gently ... and bubbly. Add vegetables, chicken and wine. Spoon into pie crust lined pan. ... serving. NOTE: Filling can be prepared ahead ... refrigerated overnight or frozen.
Mix together. Add: Mix the cooked chicken, cream of chicken soup, frozen vegetables and chicken broth ... onto mixture. Bake at 400 degrees for one hour.
Mix together chicken pieces, soup, mixed vegetables and chicken stock. ... over vegetables and chicken mixture. Bake pie in a 350 degree oven for 1 hour.
top of page