Chicken Rice Crust Pie Recipes

Steps:

• 1. 1.) Boil your 2lb Whole Chicken with 1) Bay Leaf, 1) Medium cutup Onion.
• 2. 2.) you can boil your fresh cut-up Carrots and Potatoes, and your celery with your Whole Chicken or you can boil these veggies in a medium sized pot....after they are cooked. (Drain and set aside)
• 3. 3.) Boil and Drain your White Rice and set aside
• 4. 4.) In Large Mixing Bowl add your Family sized Cream of Chicken Soup and add milk a little @ a time to make a semi-smooth consistency...Not to runny ok!
• 5. 5.) Once Chicken is de-boned then add to Cream of of Chicken. Then also add all your drained Veggies to this Mixture, including canned drained canned Peas and Drained White Rice.
• 6. 6.) Salt and Pepper to taste
• 7. 7.) Once you have incorporated all these ingredients with your Cream of Chicken...in a Glass Pie Dish Roll out 1 pkg of your Pillsbury Pie crust on bottom...and once placed dock the pie crust with a fork.
• 8. 8.) Add Mixture into Pie Crust and then Place the other Pie Crust on top and then fold, and crimp sides or however way you want to seal the Pie. then cut slits on top to allow Steam to escape. You may finish off with an Egg Wash. I prefer mine as is.
• 9. 9.) Bake @ 350 for 40-45 Minutes or Until Crust is Golden Brown. **This recipe Yields 2- 9"inch Pies**

Steps:

• Preheat oven: 375.
• Put first pie crust in pie plate.
• Melt butter over medium heat.
• Cook onion, celery, and garlic about 3 minutes.
• Add soup, milk, chicken, parsley, lime juice, nutmeg, and pepper.
• Stir and heat.
• You will be making two layers of rice each topped with a layer of chicken sauce.
• Start by spreading a layer of rice on pie crust.
• Then follow with chicken sauce.
• Repeat.
• Top with remaining pie crust.
• Brush with a beaten egg, if desired.
• Bake 30 minutes-1 hour, depending on your oven.

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Steps:

• Combine all ingredients and mix thoroughly.
• Press into the bottom and up sides of 9-inch GLASS pie plate.
• Microwave on HIGH till cheese is melted (about 1 1/2 to 2 minutes).

Steps:

• Preheat oven to 400°; spray a 13 x 9 inch ovenproof baking dish with non-stick cooking spray.
• In a saute pan, melt the butter, add in the onion and garlic; cook, stirring, until the onion is soft, about 2-3 minutes.
• Add in zucchini, and cook until the zucchini is no longer giving off moisture, about 4-6 minutes.
• Season with salt, pepper, and Tabasco.
• Sprinkle with the flour and cook, whisking, for 2 minutes.
• Gradually stir in the broth, whisking until smooth.
• Add in cream, and bring to a boil.
• Pour the zucchini mixture into the casserole dish; sprinkle with the rice and then the cheese.
• Bake for 25-30 minutes, until the rice is tender and the cheese is golden.