EASY CHICKEN POT PIE
1 can (10 3/4 oz. ) condensed cream of
chicken soup
1 c. milk
3 c. cut up cooked chicken
1 pkg. (10 oz.) frozen mixed
vegetables
1/4 tsp. thyme leaves
1 c. hot water
2 tbsp. butter or margarine, cut in
pieces
2 c. Stove Top chicken flavor
flexible serving stuffing mix

Mix soup and milk in 2 quart casserole. Stir in chicken, vegetables and
thyme. Combine water and butter in bowl; stir to partially melt butter. Add
stuffing mix. Stir gently until water is absorbed. Spoon stuffing over chicken
mixture. Bake at 350 degrees for 45 minutes or until hot. Makes 4 servings.


CHICKEN POT PIE
2-2 1/2 c. cooked chopped chicken
1 (16 oz.) frozen mixed vegetables
2 cans cream of chicken soup
1/2 c. milk
Bisquick mix

Mix chicken, vegetables, cream of chicken soup and milk. Heat in the
microwave until warmed completely throughout. Fix Bisquick according to package
directions. Make enough for 12-14 bisquits and put over top of warm mixture.
Bake in oven (conventional) until biscuits are done and mixture bubbly.


CHICKEN/TURKEY POT PIE
Chicken or turkey, cut in sm. pieces
1 can cream of chicken soup
1 can mushroom soup
1 can celery soup
1 med. can Veg-all, drained
1 1/2 c. water or broth (I use soup
can full only)
1 1/2 c. Bisquick
1 1/2 c. milk
1 stick butter, melted

Mix first six ingredients together, then mix Bisquick, milk and butter to make
batter, pour over the first mixture. Bake at 350 degrees for 1 hour. NOTE: Use
large baking dish.


OLD FASHION CHICKEN POT PIE
2 c. cooked, cut up chicken (can use
more)
2 c. diced potatoes
1 c. diced carrots
1 c. cut-up celery (can omit)
1 med. onion, chopped fine
1 c. green peas
4 tbsp. butter or margarine
5 tbsp. flour
6 chicken bouillon cubes
1 can cream of chicken soup

Melt butter in skillet, add flour and bouillon cubes. Mix soup with 2 cups
chicken stock, salt and pepper and add to flour mixture. Add chicken,
vegetables and place in greased pan. Add crust and bake. 1 1/2 tsp. baking
powder 1/2 tsp. salt 5 tbsp. shortening 1/2 c. sweet milk Mix flour, baking
powder, and salt. Cut in shortening. Add sweet milk and work into soft dough.
Turn out on floured board and roll to fit top of pie. Bake in 450 degree oven
for 25 or until brown.


OLD FASHIONED CHICKEN POT PIE
1 chicken, cooked, deboned and cut up
1 (10 3/4 oz.) can cream of chicken
soup
1 (10 3/4 oz.) can cream of celery
soup
1 (16 oz.) can mixed vegetables,
drained
1 1/2 c. chicken broth

Place cut up chicken in casserole dish. Mix soups, broth, and vegetables
together and pour over chicken. Mix 1 cup buttermilk and 1 cup self-rising
flour and pour over mixture. Melt 2/3 cup margarine and drizzle over flour
mixture. Bake 40 minutes at 350 degrees.


CHICKEN POT PIE
3 lb. chicken
1 can French onion soup
1 lg. carrot
1 lg. celery
Flour to thicken gravy
Water
1 double crust

Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and
celery until done, 1 1/2 to 2 hours. Pick meat off and cut into bite-size
pieces. Refrigerate chicken and broth separately overnight. Next day, remove
fat from broth as well as carrots and celery. Add onion soup and bring to boil.
Thicken gravy with flour-water paste. Strain gravy to remove onions. Put
chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400
degrees for 30 minutes.


CHICKEN POT PIE
3 cans white meat chicken, drained
1 can Veg-All, drained
1 can cream of potato soup
1 can cream of mushroom soup
1/2 c. milk or 1/2 c. cooking sherry
Salt & pepper
2 Pillsbury pie crusts
1 egg, for egg wash

Place 1 crust in bottom of 9 inch pie pan. Use egg wash on crust. Mix
chicken, Veg-All, soup, milk or sherry, salt and pepper. Place in crust. Top
with other crust; seal. Use egg wash and then make slits. Bake at 350 degrees
for 40 minutes. Do not put on cookie sheet.


DOUBLE CRUST CHICKEN POT PIE
2 (9") refrigerated pie crusts
1 (6 3/4 oz.) can boneless chicken in
broth, undrained & chopped
1 (16 oz.) can mixed vegetables,
drained
1 (10 3/4 oz.) can cream of chicken
soup, undiluted
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. celery flakes

Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package
directions (do not bake). Combine chicken and remaining ingredients; spoon into
pie crust. Moisten edges of pastry with water; place remaining crust on top.f
Fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45-50
minutes. Let stand 10 minutes before serving. Yield: One 9 inch pie.