|Look & Cook: Chicken Classics|
|by Anne Willan|
Hands-on culinary instruction, preparation tips, and hundreds of close-up, step-by-step photographs accompany a collection of more than fifty dele...
Results 1 - 10 of 36 for quick chicken pot pie
Result Page: 1
Cook frozen vegetables in chicken broth until almost ... and top with a layer of crescent roll dough. Bake at 350 degrees until golden brown and bubbly.
Layer chicken and Veg-All; cut ... with soup and pour on top, then mix milk with Bisquick and pour on top of that mixture. Bake at 350°F for 1 hour.
Cook and debone chicken. Combine milk ... mixture, Veg-All (drained), and chicken. Pour into 1 pie crust. Top with 2nd crust. Bake at 350 degrees until brown.
Mix chicken cubes with Bisquick ... soup and broth and pour over chicken mixture. Bake at 350 degrees until bubbly in center and golden brown. Very good!
Saute onion in ... broth from canned chicken. Brown bottom ... chicken, add top pie crust and bake in oven 350 ... to 40 minutes, or until golden brown.
Place chicken in center of 1 pie crust. Heat soup ... as top. Seal edges and cut vents. Bake at 350 degrees for 45 minutes or until top crust is browned.
Preheat oven to ... Take 9 inch pie dish and place ... cup chopped/cubed cooked chicken (turkey, beef, tuna, ... salad and fruit. Serves approximately 6.
Boil chicken with salt, pepper ... Pour into large pie plate and cover ... steam to escape and dot with butter. Bake in 350 degree oven until golden brown.
Boil chicken in water with ... cover with remaining pie crust. Pinch edges. ... package. HINT: Cover edges with strips of aluminum foil to keep from burning.
Boil chicken until tender. Debone ... vegetables. Mix butter, flour and milk together and carefully pour on top of casserole. Bake 1 hour at 350 degrees.
Result Page: 1
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