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.
Heat together chicken, cream of mushroom and Veg-All.
Place crust in pie pan.
Pour heated ingredients into pie pan.
Top with second crust and bake at 350\u00b0 for 45 minutes or until brown.
he can of Cream of Chicken Soup (or any cream soup
Preheat oven to 365 degrees. Fit bottom pastry into a 10-inch pie plate. In a large bowl, combine chicken, soup and vegetables. Mix well, pour into crust. Cover with top pastry. Seal edges and cut steam vents in top. Bake in preheated oven for 45 minutes, until crust is golden brown.
reparing the pot pie filling recipe. When the pot pie filling is ready
Heat oven to 350\u00b0.
Stir contents of vegetable seasoning packet, margarine and water in bowl.
Add stuffing crumbs; stir until water is absorbed.
Mix soup, chicken, vegetables and thyme in 2-quart casserole.
Spoon stuffing over chicken mixture.
Bake for 45 minutes, or until hot and bubbly.
Makes 6 servings.
Boil chicken until tender; salt and pepper to taste.
Cut or tear into small pieces.
Reserve liquid.
Place chicken in a casserole dish; add drained Veg-All and onion.
Combine soup with enough of the reserved liquid to just cover the chicken and pour in the casserole.
r until thickened. Stir in chicken, peas, corn and potato mixture
Allow chicken to cook until tender. Mix cream of chicken, cream of celery, and 1 cup of chicken broth. Allow to cook until soup is no longer lumpy. Allow chicken to cool and debone. Place chicken into pie crust. Pour vegetables over chicken and then soup over vegetables. Take 2nd pie crust and cut into strips and place over chicken. Cook until pie crust is brown on 350 degrees.
Place 1 pie crust in pie plate.
Mix chicken, soup, vegetables and broth in bowl.
Salt and pepper.
Pour into pie crust.
Cover with other pie crust and slit to allow for steam. Bake at 350\u00b0 for 35 minutes.
efrigerated pie crust to come to room temperature.
Meanwhile, combine chicken
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.
Follow instructions on pie crust box for bottom pie crust. Mix ingredients together.
Pour on top of bottom pie crust.
Put top crust on.
Brush top of crust with beaten egg.
Bake at 375\u00b0 for 40 minutes or until golden brown.
Cut meat off breast bones and stir-fry slightly in oil about 10 minutes.
Add salt and pepper.
Put soup, drained Veg-All and 1/3 cup water into bowl.
Mix well.
Fold in chicken drained from oil.
Place in deep dish crusts (1/2 mixture in each).
Cover with regular crusts. Cut slits in top and bake about 25 minutes at 350\u00b0.
Makes 2 large pies.
Place chicken, onions and vegetables in a 2-quart casserole dish.
Melt butter in saucepan.
Add flour and blend thoroughly. Add chicken stock slowly and salt.
Cook until mixture thickens, stirring constantly.
Pour over chicken mixture.
Preheat oven to 350\u00b0.
Place first shell in deep dish pie pan. Mix all remaining ingredients except pie shell.
Pour mixture into pie pan.
Place second pie shell on top and secure edges of pie shells together.
Bake at 350\u00b0 until golden brown.
*You can use 2 cans of combination chicken-mushroom creamed soup in place of these.
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.
eat. Stir in the cubed chicken, and cook, until firmed and
Debone chicken, discard skin.
Add mixed vegetables to chicken broth and simmer about 30 minutes; add cream of chicken soup, stir until well mixed.
Pour into a 9 x 14-inch baking dish over boned chicken.