r until thickened. Stir in chicken, peas, corn and potato mixture
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.
Poach chicken in chicken broth and seasoning for
rap while preparing the pot pie filling recipe. When the pot pie filling is ready
nd squirrel (or chicken) in a large pot and bring to a
br>Enough for one double-crust pastry shell or one
he can of Cream of Chicken Soup (or any cream soup
Fit 1 pie crust into 1 9-inch pie plate (according to package directions).
Do not bake.
Combine chicken and remaining ingredients.
Spoon into pie shell.
Moisten edges of pastry with water.
Place remaining crust on top.
Fold edges under and flute. Cut slits in top.
Bake at 400\u00b0 for 45 to 50 minutes.
Let stand 10 minutes before serving.
1/3 cup butter.
1/3 cup chopped onion.
1/3 cup all-purpose flour.
1/2 teaspoon salt.
1/4 teaspoon ground black pepper.
1 3/4 cups chicken broth.
2/3 cup milk.
2 cups chopped cooked chicken.
1 (14.5 ounce) can peas and carrots.
1/2 (15 ounce) can whole new potatoes, drained.
1 (15 ounce) package prepared double-crust pie pastry.
Combine chicken and remaining ingredients.
Spoon into one pie crust.
Put on top crust; flute edges and cut slits in top.
Bake at 400\u00b0 for 45 to 50 minutes.
Let stand 10 minutes.
Place chicken, 1 teaspoon salt, 1/2
ven to 425\u00b0F Mix chicken ,paprika, cumin, and cinnamon in
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!
Saute chicken and onion in butter for 5 minutes.
Stir in mushrooms and next 9 ingredients.
Bring to boil, cover, reduce heat and simmer 15 minutes or until vegetables are tender.
Remove bay leaf.
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.
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.
Place chicken thighs in a large stockpot.
Salt and Pepper the chicken to season it well.
edium high heat, combine the chicken breasts, chicken broth, salt and pepper