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Chicken Pot Pie recipe easy chicken pot pie recipe

This recipe makes a great chicken pot pie, no preservatives (no need for them because this for long is in your fridge not to stick).

(9 Inch) deep dish frozen pie crusts, thawed

1 (15 Oz) can mixed vegetables, drained

2 Cups chicken breast, cooked and diced

1 (10.75 oz) can condensed cream of chicken soup

1/2 Cup milk

Directions

Oven to 350 degrees.

In a bowl, combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour the mixture into the pie crusts. On the other crust and pop it in the Tin and on the top of the filled pie. Seal the edges and poke holes in the upper crust.

Bake for 30 minutes or until crust golden brown is.

= > chicken pie- recipe: chicken pot pie, Bisquick recipe

This classic Bisquick recipe have been around for ages. It is easy to make and it is a favorite for years to come.

1/3 Cup butter, melted

1/2 Cup of Bisquick

1/3 Cup onion, chopped

1 / 4 Teaspoon pepper

1 / 8 Teaspoon thyme

1 / 2 Cub chicken broth

2/3 Cup milk

1 3/4 Cup chicken

10 Oz pkg frozen peas and carrots.

Direction

Combine in a pot of butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. You bring back to the boil stirring continuously. Cook for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take Pan away from the heat.

Pour mixture into a 9-inch square baking dish. Make topping and set about pie. Bake 45 minutes or until crust is a light, golden brown.

Topping

1 1/2 Cup of Bisquick

3 Tablespoons hot water

3 Tablespoons butter, softened

Directions

Mix all ingredients and form into a ball. Dough sheeting and put over Pot Pie mix.

= > best chicken pot pie recipe: cheesy home-made chicken pot pie recipe

Nothing better than homemade chicken pot pie with cheese added. Yum.

1 1/2 Cups chicken broth

Chicken 1 Cup, boiled and shredded

3/4 Cup green peas

1/3 Cup celery, diced

1/3 Cup diced carrots

1 1/2 Cups cheddar cheese, shredded

2 Tablespoons cornstarch

1/4 Cup milk

2 (9 Inch) pie crusts

Directions

Oven to 325 degrees.

In a medium saucepan, combine the chicken stock, shredded chicken, peas, celery and carrots. Bring the mixture to the boil.

Mix the cornstarch with the milk and stir into the mix has. Cook the mixture for 5 minutes; stirring constantly. Remove from heat and let cool for 1 hour.

You stir a mixture the cheese in the filling and pouring all of you in a 9-inch pie crust. Set the second crust over the mixture and seal the edges. Cut slots in the top of the crust, vent. Place pie on a baking sheet and Bake 35-40 minutes, or until the crust is golden brown.

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