2 1/2 inch pastry cutter, stamp out 8 rounds
r until thickened. Stir in chicken, peas, corn and potato mixture
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.
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.
Melt margarine in large saucepan.
Add flour and stir until blended.
Add milk or chicken stock.
Stir with wire whisk and cook until thickened.
Add chicken and vegetables, salt, pepper and celery salt to taste.
Put into 9 x 13-inch baking pan.
Cover with pie pastry, bake at 400\u00b0 about 20 minutes, or until pastry is lightly browned.
killet from heat and pour chicken broth and milk into the
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.
In saucepan, melt butter and then mix flour, salt and pepper. Cook over low heat until mixture is smooth and bubbly.
Stir in cream and broth.
Boil 1 minute.
Add chicken and vegetables. Pour into unbaked pie shell and top with unbaked pie pastry. Bake at 425\u00b0 for 35 to 40 minutes until brown.
You may use leftover turkey instead of chicken if you want.
he can of Cream of Chicken Soup (or any cream soup
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.
Salt and Pepper the chicken to season it well.
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.
Place 1-2 pastry shells on foil lined cookie
reparing the rest of the recipe (feel free to make the
ach sheet of frozen puff pastry into 1-inch strips long
uart casserole dish.
Place chicken breasts, onion, and poultry seasoning
atter the vegetables around the chicken.
Roast for 1 1
0b0F.
Generously season the chicken with salt and pepper