Preheat oven to 400\u00b0.
Combine soup, turkey and vegetables. Pour this into a 9-inch pie plate that has been sprayed with Pam.
owl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper
ashbrowns, vegetables and turkey.
Line a 9\" pie plate with one
.
Line bottom of pie pan with crust. (Spray with
Pot Pie Base -- Melt the butter in
Carefully roll out the thawed pie crusts. For the bottom dough,
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.
hile preparing the pot pie filling recipe. When the pot pie filling is ready
he noodle dough. Cut into pot pie squares about 1 1/2
Mix ground beef and onions together.
In large pot (Dutch oven), layer (alternating) beef, sliced potatoes and pot pie squares.
Continue layering; add salt and pepper.
Cover with water and cook over medium to medium-high heat for about 25 minutes or until the potatoes are cooked.
p the chicken, throw your pot pie noodles in the stockpot with
Put water in pan.
Add ground beef, onion, celery and onion soup.
Cook about 15 minutes.
Add cooked potatoes, cooked pot pie bows and chicken broth.
Sprinkle with salt, pepper and parsley flakes.
Mix leftover turkey, soups, onion and seasonings.
(You can also add peas and carrots.)
Heat on stove for 10 minutes, then pour in pie crust.
Mix Bisquick, eggs and milk; stir for 2 minutes.
Pour over pie for the crust on top.
Bake at 350\u00b0 for 40 minutes.
Let cool 10 minutes.
9 1/2 inch pie dish. To make the pastry
Place turkey and vegetables in a 8 inch pie pan.
Cover with soup.
Mix egg,milk and bisquick.
Pour over top.
Bake at 400F 30-35 minutes or until golden.
Serve with favorite salad.
Heat oven to 375\u00b0F.
(350\u00b0F. for glass pan).
Heat soup, broth, turkey and vegetables to boiling, stirring constantly.
Boil and stir 1 minute.
Spread in ungreased rectangular pan, 13x9x2-in.
Stir remaining ingredients until blended.
Pour evenly over soup mixture (crust will rise during baking).
Bake about 30 minutes or until light brown.
Heat oven to 400\u00b0. Stir vegetables, turkey and soup in ungreased 9-inch pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown. Makes 6 servings.
Preheat oven to 400\u00b0.
Combine soup, turkey and vegetables in 9-inch pie plate.
Stir together remaining ingredients.
Pour over turkey mixture.
Bake about 30 minutes or until golden brown.
Mix together turkey pieces, soup, mixed vegetables and stock. Set aside.
Coat a 13 x 9-inch casserole with melted butter.
Pour out excess butter and reserve for later use.
Next, pour turkey veggie mixture into the buttered casserole dish.
Blend together the biscuit baking mix, milk and excess butter.
Blend until almost smooth.
Pour topping over vegetable and turkey mixture.
Bake 1 hour at 350\u00b0.
Best when eaten first night.
Layer turkey in large casserole dish.
Mix broth, soups and vegetables; pour over turkey.
Mix remaining ingredients together and pour over first mixture.
Cook 1 hour at 350\u00b0.