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Results 11 - 20 of 199 for veg-all chicken pot pie
Repackage those leftovers in light ... Add salt, pepper, chicken stock and milk and turn ... Add pimientos and Veg-All (drained) if using, (can substitute ... makes a great pie filling, too! We like to ... 3 months in advance.
Preheat oven to 350°F. Boil the chicken breasts in enough water to ... evenly. Bake for 60 - 70 minutes until very light golden brown on top.
13. CHICKEN POT PIE
Saute chicken in 2 tablespoons olive oil ... and pour into pie crust. Put top crust on ... Bake on a cookie sheet at 375 degrees for 45 minutes.
Combine first 6 ingredients. Spoon into unbaked pie crust. Cover with top crust, ... 45 minutes or until golden, cool 10 minutes before cutting.
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; ... desired. Bake at 375 degrees for 40 minutes. Cook 10 minutes
Preheat oven to 350°F. Slice chicken breast into thick 2-inch slices ... cooking, take refrigerated pie crust from refrigerator and set ... soup, can of Veg-all, and pepper, mix to ... minutes prior to serving.
Combine first 6 ingredients. Spoon into one thawed pie shell. Cover this with the ... minutes. Cool at least 10 minutes before cutting into slices.
Combine first 6 ingredients. Spoon into pie crust. Cover with top crust. ... at 375 degrees for 40 minutes. Let stand 10 minutes before serving.
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; ... desired. Bake at 375 degrees, 40 minutes. Cool 10 minutes.
Mix crust ingredients and pour over the top of chicken mixture. Bake at 350°F for ... broth and canned vegetables and pour evenly over chicken.
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