uttermilk. Stir until the dough gathers into moist clumps,
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.
ottom and sides with pie dough.
Save dough for the top.
Cook chicken; drain fat from broth.
Remove chicken from bones.
Cut meat into smaller pieces.
In a large pot, heat broth almost to boiling point.
Drop in layer of thinly sliced raw potatoes, then a layer of dough, then a layer of chicken. Continue layers until used, ending with dough.
Add boiling water to broth, if necessary to cover ingredients.
Cook, uncovered, until dough is cooked.
r until thickened. Stir in chicken, peas, corn and potato mixture
lt and Pepper the chicken to season it
he can of Cream of Chicken Soup (or any cream soup
Heat 1/4 cup olive oil in a large skillet.
Saute first 6 ingredients over medium heat until onion is translucent.
Add tofu and herbs; cook 2 minutes more.
Add salt, pepper and Parmesan. Place vegetable mixture in deep pie dish; add gravy until it reaches the top of veggie mixture.
Cover with rolled pie dough; prick the crust.
Bake at 350\u00b0 for 35 to 45 minutes until crust is golden brown.
Heat oven to 375\u00b0F Spray 12 regular-size muffin cups with cooking spray.
In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.
Mix together all ingredients.
Pour into an unbaked pie shell. Top with pie dough; trim around edges.
Bake in a 375\u00b0 oven for 30 minutes or until crust browns.
Cut chicken in serving pieces.
Cover with water and cook until tender.
Season with salt.
When chicken is tender, take out of broth and remove meat from bones.
Put meat back in the broth. Add potatoes and saffron.
Add squares of pot pie dough and cook 15 to 20 minutes more.
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.
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!
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.
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.
nd salt then stir until dough gathers into a ball. Knead
st of the recipe (feel free to make the dough the night
RUST: Using roll-out refrigerated pie crust, unroll crust into lightly
et aside.
Assemble the Pot Pie (s): Preheat oven to 400