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.
r until thickened. Stir in chicken, peas, corn and potato mixture
illing and proceed with the recipe for the pot pie.
POT PIE: Adjust oven rack
b>biscuits.<
Preheat oven to 350\u00b0.
In a large covered saucepan over medium heat, cook potatoes and carrots in about 2 cups water for about 14 minutes; drain and mix chicken (cooked), carrots, potatoes and peas in baking dish.
In saucepan, melt 2 tablespoons butter, flour and chicken broth and stir constantly until thickens. Bring to a good boil and pour over chicken and vegetable mixture. Place biscuits on top.
Bake until biscuits are done.
he can of Cream of Chicken Soup (or any cream soup
Saute onion in butter until tender.
Add flour and stir to mix well.
Add milk and cook until thick, stirring constantly.
Remove from heat.
Add vegetables, chicken, salt and pepper.
Stir well. Butter a 9-inch baking dish and pour in filling.
Top with biscuits.
Bake at 375\u00b0 until biscuits brown well.
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.
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.
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.
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.
In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.
Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
Prepare biscuits.
Serve over biscuits.
Top with shredded cheese.
Place the stock and chicken into a saucepan and bring
00b0F.
Place chicken breasts in medium pot and cover with water. Add
he veggies into another sauce pot filled with boiling, salted water. Cook
Cook chicken breasts.
Cook frozen vegetables according to package.
Heat soup and add 1/2 can water plus chicken broth mixed with gravy mix.
Heat to blend.
Tear chicken into pieces and add to soup mixture.
Then add vegetables.
Pour into 9 x 12-inch pan and top with biscuits made from Bisquick.
Bake at 350\u00b0 for 30 to 40 minutes, until biscuits are done and brown.
f the casserole.
Drape pie crust over casserole dish and
o 375\u00b0F.
Place chicken, whole onion halved and bay