Sunday, December 20, 2009

Campbells Chicken Pot Pie Chicken Pot Pie Recipie?

Chicken pot pie recipie? - campbells chicken pot pie

I need recipes for Chicken Pot Pie Bisquick or without Campbell, because I have nothing.

Posted by Verity Craney at 6:45 AM

3 comments:

Feivel JPAA said...

4 skinless chicken breast halves, boneless
1 (10.75 ounces) condensed cream chicken
2 (15 oz) cans mixed vegetables, drained
1 recipe pastry for a 9-inch cake, double layer

Done cooking or boiling down to the chicken breast. Dice.
Mix soup, undiluted, canned vegetables and diced chicken. Pour into pie shell and spread with the second crust. Press the edges and make slits in top crust.
Bake at 375 degrees F (190 ° C) for 45 minutes or until crust is golden

I did this with chicken and soy is good, I suppose it would be great with chicken too real

Or

1 recipe pastry for a 9-inch cake, double layer
4 skinless boneless chicken breast
1 / 2 cup chopped onion
1 teaspoon poultry seasoning tea
1 (10.75 ounces) condensed cream chicken
1 (10.75 ounces) condensed cream of mushroom soup
1 cup cheddar cheese
1 cup mozzarella cheese
2 cups frozen mixed vegetables, thawed
1 cup SLICED fresh mushrooms
Salt and pepper to taste

Preheat oven to 350 degrees F (175 ° C). Grease and lightly flour 2 liter saucepan.
Place chicken, onion and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat 8 to 10 minutes, until chicken is cooked. Drain chicken and cut into cubes.
In a large bowl, chicken, onions, cream, chicken, cream of mushroom soup, cheddar, mozzarella, vegetables, mushrooms, salt and pepper. Mix well.
Place a sheet of dough into greased and flour ground. Pour the chicken rather than pasta. Cover with second sheet of dough. Seal edges of pastry up and down. Cut steam vents in top.
Bake in preheated oven for 50 minutes, until pastry is golden.

I also have it with chicken and soy chicken is simply not true, but it was great.

Good luck to cook them. That's easy!

December 20, 2009 at 7:30 AM
smdiner said...

1 sheet frozen puff pastry) (half-set of 17.3 ounces, thawed
Traditional bouquet garni (6 branches 6 branches parsley, thyme, celery, 1 / 3 cup leaves, 2 bay leaves)

1 tablespoon butter
1 cup chopped celery
1 / 3 cup chopped shallots
3 cups chicken broth
1 1 / 2 pounds skinless boneless chicken breast chicken
1 cup cream
1 10 ounces Russet potatoes, peeled, cut into 1/2-inch cubes
1 cup frozen peas

Preheat oven to 375 degrees F. Butter 11x7 glass baking thumb. Put the dough on a lightly floured 13x9 inch rectangle. Send transfer to a baking sheet and let cool.
Place the parsley, thyme, celery and bay leaves on large square of 2 layers of wet gauze. Gather cheesecloth and tie.

Butter, melted in large saucepan over medium heat. Add shallots and celery, cut into cubes, fry 5 minutes. Add broth and bring the bouquet garni, and for cooking. Add chicken. Reduce heat to medium and cook until it is through chicken cooked, approximately 12 minutes. Remove chicken you. Increase to medium heat cook the mixture of the United Nationstil reduced to 1 1 / 2 cup, about 15 minutes. Add cream and bring to a boil again. Add potatoes, cut into cubes, cover and cook until soft, about 10 minutes. Remove from heat. The tongs, remove the bouquet garni, the juice back into the pan. Cut the chicken into bite-size and add the pan. Stir in peas. Season with salt and pepper.

Cut the dough into the mold. Start with the dough, press overhang to sides of pan. Bake golden brown, about 35 minutes

December 20, 2009 at 1:48 PM
snglmom said...

2 cups sliced chicken (white or light and dark) meat
Place in 9x13 pan sprayed with Pam

2 cans of Del Monte Mixed Vegetables
2 cans of chicken soup
½ can chicken broth
1 small can diced tomatoes can be added
Mix and pour over chicken

Bark
1 cup milk
1 cup self-rising flour
1 cup Mayo
Mix and pour over vegetables / chicken

Bake at 400 degrees about 40 minutes until they are golden brown.

December 20, 2009 at 8:07 PM

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