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This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well) It is rich, but packed with vegetables You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
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Diced chicken is combined with cream cheese, cream of chicken soup and mixed vegetables. This tasty, very creamy filling is poured into a pastry-lined pan, covered with a top crust, and baked until the pie is tender and golden.
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This wonderful pie is made with golden raisins and real maple syrup with a generous sprinkling of nutmeg. Sour cream, sugar, eggs, flour, maple syrup, nutmeg and vanilla are stirred up together, and then the filling is poured into a pastry shell lined with raisins. Then the pie is baked, chilled and served.
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This lemon meringue pie recipe is the perfect amount of sweetness mixed with tartness and will quickly become a family-favorite.
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Canned vegetables and a store-bought crust make this chicken pot pie almost as easy as cooking the frozen kind!
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Pecans, raisins, eggs, sugar and sour cream go well together in this lovely pie. The custard filling is stirred up, poured into a prepared crust and baked. Chill and serve with whipped cream.
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All you need are 5 ingredients and about 10 minutes to prepare this sweet and creamy raspberry pie.
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Get Chicken Chili Corn Chip Pie Recipe from Food Network
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Quick and delicious, this pie 's secret is the sugar-free vanilla pudding stirred up with milk. Crushed pineapple, whipped topping, and chopped pecans get folded in. And this delightful filling is spooned into a graham cracker crust and chilled.
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Get Sticky-Toffee Pecan-Pumpkin Pie Recipe from Food Network
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Pumpkin puree, cinnamon, and nutmeg are the star ingredients in these pumpkin pie cupcakes topped with cream cheese frosting.
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Get Spiked Banana Cream Pie Milkshake Recipe from Food Network