|Betty Crocker's Best Chicken Cookbook|
|by Betty Crocker Editors|
Roasted to a turn, fried to a crisp, tucked into soups, stews and stir-fries or a savory pot pie, curried, creamed, stuffed or barbecued -- here i...
Results 1 - 10 of 112 for easy chicken pot pie
Preheat oven to ... use fresh vegetables), chicken, and broth. ... into the bottom pie shell. Cover with ... pie shield if it begins to brown too quickly.
Preheat oven to 400°F degrees. Sauté chicken and onions in ... inside. Prepare one pie crust in 9" ... steam. Bake for 20 minutes or until golden brown.
Preheat oven to 350°F. Boil the chicken breasts in enough ... spots that don't cook evenly. Bake for 60 - 70 minutes until very light golden brown on top.
Drain chicken and vegetables. In ... 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 400°F. In a 9-inch pie dish, combine chicken, vegetables and ... Bake for 30 minutes or until top is golden. Good for leftovers. Serves 2.
Choose diced vegetables ... one of the pie crusts according to ... Shred the rotisserie chicken with a fork ... lightly golden (about 20-30 more minutes).
Layer chicken, onion and ... a 9"x13" pan full. VARIATION: You can use 1 can mixed vegetables and 1 can English peas, instead of 2 cans mixed vegetables.
In oblong 14 ... lay in order: chicken, Veg-all, and ... salt. Pour evenly over ingredients in pan. Bake at 425 degrees for 30 minutes or until golden brown.
Melt 3 tablespoons ... until thickened. Add chicken, carrots, peas, ... Bake at 400 degrees for 25 minutes or until biscuits are nicely browned. Serves 4.
Mix all ingredients ... 9-10 inch glass pie pan. Pour in chicken filling. Place the ... 375 degrees. Bake pot pie for one hour or until brown and bubbly.
top of page