YOU’LL NEED
Yield: 8 servings
4 skinless, boneless chicken breast halves
1 can (10.75 ounce) condensed cream of chicken soup
2 cans (15 ounce) mixed vegetables, drained
1 recipe pastry for a 9 inch double crust pie
Instructions
Boil or steam the chicken breasts until done. Dice.
Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

INGREDIENTS:
2 broilers/fryer chicken
2 celery stalks
1 med. onion
1 bay leaf
1 tsp. salt
1/2 tsp. white pepper
1/2 c. butter
1/2 c. flour
1 pkg. (10 oz.) frozen peas (cooked)
4 stalks celery (diced and cooked)
4 carrots (sliced and cooked)
1 3/4 c. potatoes (diced and cooked)
1 egg
2 tbsp. milk
DIRECTIONS:
Preheat oven to 375 degrees 10 minutes before pie goes in. Grease casserole dish.
Cook chicken in large pot in water with celery, onion, bay leaf, salt and pepper. Remove fat and strain stock. Discard skin and bones and cut in large pieces.
Melt butter and stir in flour. Cook 5 …

INGREDIENTS:
1 whole chicken or chicken parts
1 can corn, drained
1 can peas, drained
1 can carrots, drained or 3-4 chopped carrots
1 can green beans, drained (optional)
2 chicken bouillon cubes
1 can cream of chicken soup (optional)
2 tbsp. flour
1/2 c. water
Salt and pepper to taste
2 cans refrigerator biscuits
DIRECTIONS:
In a large pot, cover chicken with water and boil about 1 hour or until chicken is done. Take chicken out and remove meat from bone and skin. Add to broth, chicken pieces, corn, peas, carrots, green beans, chicken cubes and soup. Bring to boil.
Thicken with flour …