Boil egg noodles until tender, Drain.
Place cooked noodles in a small casserole dish.
Add Pot Pie soup and mix together.
Sprinkle cheese over ingredients, Cover with foil.
Bake 12 minutes at 400 degrees.
Salt & Pepper to taste.
Melt butter in a deep 13 x 9-inch dish.
Put chicken on top of butter.\tPour Veg-All on top of chicken.
Mix cream of chicken soup and chicken broth together in a separate bowl and then pour over Veg-All.
In another separate bowl, mix Bisquick and milk. Pour this mixture on top.
Bake at 350\u00b0 for about 45 minutes or until crust is golden brown.
Makes a very large casserole.
It's the best chicken pot pie ever and so easy.
r until thickened. Stir in chicken, peas, corn and potato mixture
he can of Cream of Chicken Soup (or any cream soup
Place the first five ingredients in a large bowl and heat until heated through in the microwave.
Divide evenly into 2 deep dish pie plates (I use the Pampered Chef one).
Remove one of the refrigerated pie crust rolls and let warm to room temperature.
Unroll over the vegetables and bake in 375 degree oven for 20 minutes or until browned.
Let stand for 15 minutes before serving. Yummy!
Of course you can just make 1 Chicken Pot Pie, however, it is great to serve for leftovers. So, plan ahead and make 2!
hile preparing the pot pie filling recipe. When the pot pie filling is ready
Place chicken thighs in a large stockpot.
Add Veg-All, cream of potato soup, cream of chicken soup
and cooked and diced chicken.
Pour half of mixture into first pie shell.
Cover with other pie shell.
(Makes 2 pies).
Bake at 375\u00b0 for 45 minutes.
Can freeze other chicken pot pie until later.
Salt and Pepper the chicken to season it well.
Saute onion, celery and carrots in butter for 10 minutes.
Add flour to mixture.
Cook 1 minute, stirring constantly.
Add broth and half and half until thickened.
Stir in salt, pepper, peas, and chopped chicken.
Pour chicken mixture into shallow 2-quart casserole dish.
Top with pastry.
Cut slits to allow steam to escape.
Bake at 400\u00b0 for 30 minutes or until crust is golden brown.
Serves 5 people.
edium high heat, combine the chicken breasts, chicken broth, salt and pepper
egetable Base -- In a large pot, melt the butter on medium
he veggies into another sauce pot filled with boiling, salted water
f the casserole.
Drape pie crust over casserole dish and
he filling, bring 5 cups Chicken Stock to a boil in
Steam potatoes until cooked (I steamed them in the microwave for about 5 minutes).
Meanwhile, spray large soup pot or Dutch oven with non-stick cooking spray. Cook onion and garlic until translucent.
Add butter; when melted, whisk in flour, bouillon and white pepper. Cook for about 1 minute, then slowly add milk, whisking well to blend, and bring to a simmer. Cook for another minute.
Stir in chicken, peas and carrots, and potatoes. Cook for about 1 minute. If too thick, add a little milk. Add additional salt, if desired.
Mix all ingredients except pie crust and egg.
Pour into unbaked pie shell and brush egg on top.
Bake at 375 for 40-45 minutes.
then drain.
Dice the chicken and ham.
Melt the
In large pan, cook chicken, carrots, bay leaf, salt and water.
Drain and reserve liquid.
Cut chicken and all vegetables into bite size pieces.
Remove all fat and skin.
Saut onion and celery in butter until tender.
Stir in flour, salt, bouillon and pepper; mix well.
Gradually stir in 2 1/2 cups broth; cook and stir until mixture thickens.
Stir in chicken, carrots and peas. Make flaky crust while chicken cooks.
0b0F.
Generously season the chicken with salt and pepper