>chicken stock, place the chicken
ok onion in hot butter and oil over medium heat
medium saucepan. Add chicken and return to a boil.
b>RECIPE, OR HALVE RECIPE TO ACCOMMODATE). (STEP ONE): RINSE and blot chicken; WASH and
e water, soup base, pepper and bay leaf. Bring to a
ubes in a large pot and cover with water; bring to
Tip:
Roast a whole chicken and make Pot Pie with the leftovers.
Combine chicken broth, spaghetti sauce, potatoes, onion, red pepper, crushed tomatoes, basil, chicken and mushrooms into a slow cooker. Stir to mix all ingredients.
Cook in the slow cooker on low for 8 hours or on high for 4 hours.
Add the 1/2 of the mozzarella cheese (4 ounces) and gently stir.
Top with the remaining mozzarella cheese and parmigiano-reggiano cheese and serve immediately.
n broth until done. Remove chicken and strain broth. Reserve 3 cups
isk the egg and water. Add your flour and salt then
00b0. Place potatoes and carrots in a large
live oil, onion, portabello and celery.
Cook till soft
e flour, salt and butter into a
arm filling and proceed with the recipe for the pot pie.
POT PIE: Adjust oven
Toss the chicken in seasoned flour. Heat 2
iscuit recipe or using Bisquick and following
igh heat. Cook leeks, carrot and celery, cover, for 10 mins
n medium heat. Add leek and cook, stirring, 5 minutes, until
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.
ver low heat. Add milk and 1 tbsp of the oil