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.
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.
Preheat oven to 375\u00b0F.
Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
Mix together chicken, soup, milk, and vegetables.
Pour chicken mixture into casserole.
Mash potatoes with butter and milk, salt and pepper to taste.
Spoon mashed potato topping onto pie, and gently smooth it over evenly.
Bake in a preheated oven for 45-60 minutes.
rap while preparing the pot pie filling recipe. When the pot pie filling is ready
Combine mixed vegetables and cream of chicken soup.
Add chicken to mixture.
Place one pie crust in the bottom of a casserole dish (about the same size as the pie crust).
Pour mixture over crust.
Place the other pie crust on top.
Cook at 375\u00b0 until crust turns brown.
efrigerated pie crust to come to room temperature.
Meanwhile, combine chicken broth
Mix all ingredients together in a large bowl.
Sprinkle salt and pepper to taste.
Spoon mixture into pie crust.
Place butter on top of mixture, then place second crust on top.
Cut slits in top crust.
Bake at 375\u00b0 until crust browns on top, 45 minutes to 1 hour.
Let pie shells thaw. Boil chicken until done and tear into bite-size pieces.
Mix soup, broth, vegetables, chicken, salt, and pepper. Pour into deep dish pie crust.
Top with regular pie crust and pinch edges to seal.
Cut 4 slits in crust and bake at 350 degrees for 1 hour.
Boil and debone chicken breast, saving 2 cups of broth for later.
Saute carrots, celery and onion in butter for 4 to 5 minutes.
Brown flour for about 1 minute.
Combine all ingredients and place in ovenproof dish.
Top with pie crust and bake at 400\u00b0 until crust has browned.
Thaw pie crust (follow crust directions for 2 crust pie). Boil chicken breast in water with desired seasoning.
Cool chicken; chop up.
Mix chicken, vegetables, soup, milk and seasonings.
Pour into crust.
Bake at 350\u00b0 for approximately 40 minutes until golden brown.
Great with a salad!
Allow chicken to cook until tender. Mix cream of chicken, cream of celery, and 1 cup of chicken broth. Allow to cook until soup is no longer lumpy. Allow chicken to cool and debone. Place chicken into pie crust. Pour vegetables over chicken and then soup over vegetables. Take 2nd pie crust and cut into strips and place over chicken. Cook until pie crust is brown on 350 degrees.
Saute onion in margarine.
Combine onion, chicken, Veg-All, soup and pepper to taste.
Pour into a 13 x 9-inch pan.
Cover with pie crust.
Prick crust with a fork.
Bake at 400\u00b0 for about 40 minutes or until crust is brown.
Mix together chicken, soup and vegetables. Pour into baked pie crust. Sprinkle grated cheese on top of chicken mixture. Crumble Ritz crackers on top. Bake at 350\u00b0 until hot, about 20 minutes.
In a 2-quart casserole dish, layer thinly sliced potatoes, onion, frozen vegetables and chicken.
Pour in broth and soup. Cover with pie crust or biscuits.
Bake at 350\u00b0 for 40 minutes.
Mix ingredients together in 2-quart casserole.
Cover with pie crust.
Turn edges under.
Cut slits in crust and flute edges. Bake about 30 minutes at 375\u00b0.
Makes 6 slices.
*I purchased ready-made pie crust.
f the casserole.
Drape pie crust over casserole dish and crimp
he can of Cream of Chicken Soup (or any cream soup
Pre-heat oven to 350.
Place chicken thighs in bowl, cover with water and microwave for 20 minutes.
Place one of the pie crust in bottom of square corning ware dish and then mix cream of mushroom and cream of broccoli together. Drain mixed veggies and stir them into soup mixture.
Once chicken is done, drain water and slice into bite sized pieces. Add to mixture and then top with remaining pie crust. Poke holes in top of pie crust and place in oven.
Allow to cook for 45 minutes or until golden brown.
Preheat the oven to 425\u00b0F.
Combine the soup, milk, chicken, and peas & carrots in a large bowl.
Pour the filling mixture into a 9-inch deep-dish pie plate; cover with the pie crust and press the edges to seal; make several slits in the crust for venting.
To avoid spills, place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden; let sit for 5 minutes then cut into wedges and serve.