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Results 61 - 70 of 630 for chicken pot pie soup
61. CHICKEN POT PIE
Boil chicken 1-1 1/2 hours. Cool and ... carrots. Cream chicken soup. Add enough of chicken ... casserole dish. Make pie crust to cover top of ... make these chicken pot pies and put into smaller ... crust out very thin.
Cook, debone and cut chicken into bite-size pieces. Add drained veg-all and creamed soups. Stir together. Pour into 1 slightly browned pie crust. Use other crust to ... in a disposable container.
63. CHICKEN POT PIE
In a 9 by 13 by 2 inch dish; add chicken, vegetables and soup. Mix well together and ... skinless, boneless chicken breast instead of canned chicken.
64. CHICKEN POT PIE
Cook chicken breasts and pull off of ... cream of chicken soup with chicken broth and pour ... for 45 minutes to 1 hour or until golden brown.
Heat oven to 400°F. Mix vegetables, chicken and soup in an ungreased 9-inch pie plate. Stir remaining ingredients with ... or until golden brown.
Cook chicken until tender. Cool and debone ... Veg-all. Add the soups, salt, pepper, chicken and ... top with Pillsbury pie crust (break to fit on ... 450 degrees until brown.
67. CHICKEN POT PIE
Mix chicken, vegetables & soup together, pour into pie crust in pie tin, place ... Bake at 450 for 10-15 minutes or until crust is golden brown.
Fit 1 refrigerated pie crust into a 9 inch ... not bake). Combine chicken and remaining ingredients; spoon into ... 10 minutes before serving.
69. CHICKEN POT PIE
In a 13x9-inch baking dish, layer chicken. Slice eggs on top. ... broth and chicken soup. Add cream cheese. Blend ... until crust is golden brown.
Combine first 5 ingredients. Combine topping. Spoon over chicken. Bake at 450 degrees for 25 minutes.
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