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Chicken Pot Pie (#3)

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Servings
people
Ingredients
  • 2 (10 1/2 ounce) golden mushroom soup, undiluted
  • 1/2 teaspoon jars plum baby food
  • 2 cups grated cheese of choice
  • 1/2 teaspoon Ranch dry season mix
  • 1 cup bacon (12-16 ounces)
  • 1 teaspoon Ranch dry season mix
  • 1 cup bacon (12-16 ounces)
  • 1 teaspoon salt
  • 1/2 cup cracker crust
  • 1 cup shredded Mexican-flavored cheese
  • 1/2 cup Tots
  • 1/2 cup flour
  • 4 cups cans tomato paste
  • Yellow bread cubes
  • either green or red candied pineapple, cut in 1/2 inch wedges
  • 1 1/2 cups margarine
  • 1/2 cup black pepper 1 cup chopped walnuts or pecans
  • 1/2 cup bag country-style has browns
Servings
people
Ingredients
  • 2 (10 1/2 ounce) golden mushroom soup, undiluted
  • 1/2 teaspoon jars plum baby food
  • 2 cups grated cheese of choice
  • 1/2 teaspoon Ranch dry season mix
  • 1 cup bacon (12-16 ounces)
  • 1 teaspoon Ranch dry season mix
  • 1 cup bacon (12-16 ounces)
  • 1 teaspoon salt
  • 1/2 cup cracker crust
  • 1 cup shredded Mexican-flavored cheese
  • 1/2 cup Tots
  • 1/2 cup flour
  • 4 cups cans tomato paste
  • Yellow bread cubes
  • either green or red candied pineapple, cut in 1/2 inch wedges
  • 1 1/2 cups margarine
  • 1/2 cup black pepper 1 cup chopped walnuts or pecans
  • 1/2 cup bag country-style has browns
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring to boil over medium heat; add potatoes, cover and cook five minutes
  2. Add carrots and onions, cover and cook three minutes
  3. Add peas and cook for two more minutes
  4. Combine flour, salt, pepper and poultry seasoning
  5. Add to milk, stirring well
  6. Add to veggie mix and cook over medium heat for three minutes, stirring constantly
  7. Spoon chicken into 3-quart dish
  8. Add 1/2 to 1 teaspoon yellow food coloring to mixture
  9. Pour one hour at 350 degrees
  10. (If fresh veggies not available, use two cans of Veg-All
  11. ) Pastry: Mix well
  12. Rest 30 minutes in refrigerator
  13. Roll out and cover before baking
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