rap while preparing the pot pie filling recipe. When the pot pie filling is ready
efrigerated pie crust to come to room temperature.
Meanwhile, combine chicken broth
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.
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.
f the casserole.
Drape pie crust over casserole dish and crimp
Pre-heat oven to 350.
Place chicken thighs in bowl, cover with water and microwave for 20 minutes.
Place one of the pie crust in bottom of square corning ware dish and then mix cream of mushroom and cream of broccoli together. Drain mixed veggies and stir them into soup mixture.
Once chicken is done, drain water and slice into bite sized pieces. Add to mixture and then top with remaining pie crust. Poke holes in top of pie crust and place in oven.
Allow to cook for 45 minutes or until golden brown.
Preheat the oven to 425\u00b0F.
Combine the soup, milk, chicken, and peas & carrots in a large bowl.
Pour the filling mixture into a 9-inch deep-dish pie plate; cover with the pie crust and press the edges to seal; make several slits in the crust for venting.
To avoid spills, place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden; let sit for 5 minutes then cut into wedges and serve.
Preheat oven to 375\u00b0F.
Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
Mix together chicken, soup, milk, and vegetables.
Pour chicken mixture into casserole.
Mash potatoes with butter and milk, salt and pepper to taste.
Spoon mashed potato topping onto pie, and gently smooth it over evenly.
Bake in a preheated oven for 45-60 minutes.
OTTOM CRUST: Using roll-out refrigerated pie crust, unroll crust into
r until thickened. Stir in chicken, peas, corn and potato mixture
elery seed. Slowly stir in chicken broth and milk. Simmer over
he can of Cream of Chicken Soup (or any cream soup
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.
od.
Put the chicken in a large pot and cover with
ven to 425\u00b0F Mix chicken ,paprika, cumin, and cinnamon in
Combine mixed vegetables and cream of chicken soup.
Add chicken to mixture.
Place one pie crust in the bottom of a casserole dish (about the same size as the pie crust).
Pour mixture over crust.
Place the other pie crust on top.
Cook at 375\u00b0 until crust turns brown.
stead.
Place one pie crust in the bottom of
Boil chicken for 20-25 minutes until
Put crust on bottom of pie plate. Mix Veg-All, cream of chicken soup and 2 boiled chicken breasts. Place in pie crust and put other pie crust on top. Bake at 350\u00b0 until brown.
Make pie crust same as for pie, but roll out a little thicker and place in deep casserole dish.
Mix in bowl the soup, vegetables and chicken.
Mix all together and pour in crust. Cover top with crust and bake in oven at 350\u00b0 until crust is golden brown.
Punch holes in top crust.
You can use cooked roast or leftover for beef pot pie.