r until thickened. Stir in chicken, peas, corn and potato mixture
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes.
Transfer the chicken to a plate.
Strain the stock, return it to the saucepan and bring to a boil.
he can of Cream of Chicken Soup (or any cream soup
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.
illing: Boil and bone the chicken.
Cut into bite-sized
Salt and Pepper the chicken to season it well.
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.
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.
Boil chicken and remove from bone.
Mix ingredients in a bowl. Take two deep dish pie crusts and bake until dry, not browned. Put ingredients in pie crusts and put regular pie crusts on top. Bake until top crusts are browned.
Makes two chicken pot pies.
Mix chicken, soup and Veg-All.
Pour into pie shells and cover with pie shells.
Bake at 400\u00b0 until brown.
Makes two chicken pot pies.
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!
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
hile preparing the pot pie filling recipe. When the pot pie filling is
NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU
In a large pot, melt butter.
Add flour
Prepare Chicken:
Filet Chicken. Brush chicken with Virgin Olive Oil. Cook
I like to lightly saute veggies. Make a roux. Add stock and stir until thickens. Put vegies and chcken in casserole dish. Pour sauce over veggies. Bake at 350 for xx minutes. Make biscuits to put on top Sift all dry ingredients. Cut in butter. Add milk. Knead for only 30 seconds. I like to double the recipe for bisuits and have extras. Bake the extras at 450 degrees 10-12 minutes.
I roast a chicken in a cup of white
ver medium-high heat. Add chicken and saute until cooked through