Super Duper Easy Chicken Pot Pie Food

SUPER FAST & EASY CHICKEN POT PIE

Steps:

• Preheat oven to 375°F.
• Prick bottom of 1 pie shell all over with fork.
• Bake, uncovered, for 10 minutes.
• Set second pie shell aside to thaw a bit.
• Combine chicken, vegetables, onions, soup and salt.
• Fill bottom of the partially baked pie shell with mixture.
• You will have to mound it up--but don't worry it doesn't get real runny.
• Place second pie shell on top.
• Prick with fork 6 times.
• Set on foil covered oven rack or pan to catch any spills.
• Bake, for approx 1 hour.
• Enjoy!

EASY CHICKEN POT PIE

Steps:

• Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
• Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown.
• Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
• Using Campbell's® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
• Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

SUPER EASY CHICKEN POT PIE

Steps:

• Soften pie crusts as directed on pkg. Thaw and drain vegetables. Make pie crust as directed on pkg for two-crust pie, using 9-inch pie pan.
• Heat oven to 425°F. Stir together soup, vegetables and flour. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
• Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of baking to prevent excessive browning.

SUPER-EASY CHICKEN POT PIE

Steps:

• Lay the bottom crust in a deep-dish pie plate and press in lightly. Arrange the vegetables and chicken in the crust and cover with the condensed soup. (For a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) Cover with the top crust and seal the edges. Cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly.
• Note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. Put some foil or a cookie sheet underneath the pie plate to prevent this.

SOUPER EASY CHICKEN POT PIE

Steps:

• Line pie plate with 1 crust.
• Mix together the chicken, vegetables and soup. Pour into pie plate.
• Top with top crust. Seal crusts by folding top crust under the edge of bottom crust edge and pressing with a fork.
• Poke or cut a few lines in the crust to release steam.
• Bake at 425 degrees Fahrenheit for 30 minutes or until crust is brown.

SUPER DUPER EASY SPICY CHICKEN POT PIE

Steps:

• Get one of them un mixin bowls out and mix everything really good except the pie crusts.
• Thaw Pie crust at least 10 minutes.
• Divide mixture between each of the 2 deep dish good pie crust.
• Top with cheap brand and pinch shut.
• Cut slits to vent. (3).
• Freeze one. Unless you have a great big ol' family.
• Place in oven preheated to 375 F for about 40 minutes. ON BOTTOM RACK unless you like the doughy crust on bottom).
• Take out and let sit 15 minutes then dig in!

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly spray 9x13x2-inch casserole with non-stick cooking spray.
• Place chicken in single layer in casserole.
• In large bowl, combine soup, bouillon and 1/2 cup chicken broth.
• Stir with whisk to blend.
• Add remaining broth and mix.
• Pour over chicken.
• Add salt and pepper to taste.
• In medium bowl, mix melted butter, flour, milk and parsley.
• Spoon evenly over soup mixture.
• Bake for 40-50 minutes until a golden crust forms on top.
• NOTE: For a variation, add 1 can of carrots & peas, drained.
• NOTE: Although I have not tried cooking this in a crock-pot, I believe it would take about 3-4 hours or until crust rises and gets fluffy (but it won't brown).

SUPER YUMMY CHICKEN POT PIE

Steps:

• Lay chicken in bottom of 8 x 8 inch baking pan.
• Heat vegetables and cream of chicken soup in microwave until vegetables are warm.
• Spread vegetable mixture on top of chicken.
• Combine bisquick, butter, mayonnasie, and chicken broth.
• Stir just until combined.
• Pour over chicken and spread to evenly distribute.
• Bake at 350 till the topping is golden brown.

SUPER EASY (AND INEXPENSIVE) CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees.
• Mix together Veg-All, Soup and Chicken in large bowl. Season with salt and pepper.
• Spoon into frozen pie crust and top with second pie crust.
• Bake at 350 for 35 minutes or until top crust is brown. All ingredients are already cooked.

SUPER FAST CHICKEN POT PIE

Steps:

• Preheat oven to 375 degrees.
• Chop chicken.
• Empty bag of frozen veggies into a microwave safe bowl. Defrost in microwave. Drain any liquid.
• Add everything except the pie crusts. Stir.
• Spray a deep dish glass pie pan with cooking spray.
• Line the pie pan with one crust. Press lightly to mold to pan.
• Fill with chicken, vegetable, & sauce mixture.
• Top with remaining crust. Press lightly. Crinp edges of the crusts. Cut a few slits in top of pot pie.
• Bake for 25-30 minutes until golden brown.
• Let sit 5-10 minutes before slicing into wedges.