1 - 10 of 32 for quick pot pie

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Cook frozen vegetables in chicken broth until almost tender; stir in chicken and soup. Cook until heated through. Add salt and pepper to taste. Pour ...

Preheat oven to 400 degrees. Cut breasts into bite-size pieces. In skillet (wrought iron, if possible) in hot butter. Cook chicken. Remove chicken ...

Combine the first ... Spoon into 1 of the pie crust. Cover with the other pie crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes.

Boil chicken with ... Pour into large pie plate and cover ... in top for steam to escape and dot with butter. Bake in 350 degree oven until golden brown.

Mix all ingredients. Pour into 1 deep dish pie shell. Top with other pie shell. Vent with fork. Bake at 350 degrees for 30 minutes.

Makes 1 (10 inch) pie. Great for taking to people for meals, etc.

Mix chicken cubes with Bisquick and add milk to make thick sauce. Pour in baking dish. Mix soup and broth and pour over chicken mixture. Bake at 350 ...

Preheat oven to ... Take 9 inch pie dish and place ... approximately 10 minutes before cutting. Serve with small side salad and fruit. Serves approximately 6.

Boil chicken in ... cover with remaining pie crust. Pinch edges. ... crust package. HINT: Cover edges with strips of aluminum foil to keep from burning.

Saute onion in ... pan, pour in vegetable and soup mix add chicken, add top pie crust and bake in oven 350 degrees 30 to 40 minutes, or until golden brown.

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