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Results 51 - 60 of 199 for veg-all chicken pot pie
51. CHICKEN POT PIE
Cook chicken breasts in 2 cups water ... from bone. Combine all filling ingredients in large casserole. ... will be thinner than original recipe
52. CHICKEN POT PIE
Place chicken pieces in greased 9 x ... soups, broth and Veg-All. Pour over chicken. Mix ... and pour over top. Bake at 350°F for 45 minutes.
53. CHICKEN POT PIE
Melt butter in 9 x 13 dish. Put chicken on top. Pour Veg-All on top of chicken. Mix ... pour on top. Bake at 350°F 45 minutes until brown.
54. CHICKEN POT PIE
Cook deep pie shells. Drain Veg-All; mix with cream of chicken soup. Add chicken breast. Add ... 350°F until pie shell is brown and mixture is hot.
55. CHICKEN POT PIE
Cook chicken breast, cut in bite size ... chicken pieces and Veg-All together. Add broth and cream ... degrees for 30-40 minutes. Serves 4-6 persons.
56. CHICKEN POT PIE
Cook chicken in 2 cups water. Place ... Next pour your topping over all of other mixture, don't stir. Bake at 425 degrees for 30 to 45 minutes.
57. CHICKEN POT PIE
Mix chicken, Veg-All and onion and pour in ... 350°F for 30 minutes. (May use 3 cans of cream of chicken soup and omit cream of celery soup.)
58. CHICKEN POT PIE
Mix chicken, vegetables and soup together in bowl. Pour into pie crust. Top with other pie ... at 425°F for 20 minutes, until light brown.
59. CHICKEN POT PIE
Cook chicken and shred. Mix all ingredients and pour in pie crust. Cover with other crust. ... crust. Bake at 350°F for 1 hour or until brown.
Cook and debone chicken. Combine milk with soup. Mix together soup mixture, Veg-All (drained), and chicken. Pour into 1 pie crust. Top with 2nd crust. Bake at 350 degrees until brown.
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