Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 ...

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 ...

Layer first three ingredients in dish. Mix soup, broths and vegetables. Pour over chicken. Mix milk, mayonnaise and flour; spread over soup mix for ...

Cut chicken into chunks. May be pre-cooked. For convenience canned chicken breast may be used. Layer vegetables, chicken and soup mixture in a 2 ...

Combine first 6 ingredients. Spoon into 1 pie crust. Cover with other pie crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 ...

Boil chicken until done. Cook peas and carrots. Mix 1 can cream of chicken soup, broth, milk, melted butter, salt and pepper. Simmer until sauce ...

Take chicken and boil until done. Put 1 pie shell on bottom of deep deep dish. Take chicken off the bones. Then mix chicken, chicken broth with mixed ...

1. In 3 quart baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. 2. Bake at 400 degrees for 15 minutes or until ...

Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (do not bake). Combine chicken and remaining ingredients; spoon ...

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 ...