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.
rap while preparing the pot pie filling recipe. When the pot pie filling is ready
Preheat oven to 400 degrees. Spray a 8x8 glass baking dish with cooking spray.
Saute the onions in the oil until translucent. Combine all veggies, soups, milk, spices & chicken in large bowl. Set aside.
Mix the ingredients together for the biscuit mixture. Pour half of it in the bottom of the pie pan then spread out evenly.
Next, gently pour in the filling then top with the remaining biscuit mixture.
Bake 30 minutes or until the top turns golden and filling is completely heated through.
f Chicken Soup (or any cream soup you like, but Cream of Chicken gives
he veggies into another sauce pot filled with boiling, salted water
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.
Place chicken on bottom of 9 x 13-inch dish.
Layer onions and Veg-All.
Spread cream of chicken soup, then golden mushroom soup in top.
Mix flour (or Bisquick), milk and mayonnaise with a wire whisk.
Pour over top of soup.
Cook at 325\u00b0 for about 1 hour. Turn oven up to brown top of pot pie, if you wish.
Combine chicken, soup, vegetables and broth.
Pour into greased 9 x 13 baking dish.
Combine margarine, flour and milk.
Pour over pot pie mixture.
Bake at 350 degrees for 1 hour or until crust is brown and pie is bubbly.
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.
Line pie plate with 1 crust.
Mix together the chicken, vegetables and soup. Pour into pie plate.
Top with top crust. Seal crusts by folding top crust under the edge of bottom crust edge and pressing with a fork.
Poke or cut a few lines in the crust to release steam.
Bake at 425 degrees Fahrenheit for 30 minutes or until crust is brown.
Preheat oven to 375\u00b0F.
Prick bottom of 1 pie shell all over with fork.
Bake, uncovered, for 10 minutes.
Set second pie shell aside to thaw a bit.
Combine chicken, vegetables, onions, soup and salt.
Fill bottom of the partially baked pie shell with mixture.
You will have to mound it up--but don't worry it doesn't get real runny.
Place second pie shell on top.
Prick with fork 6 times.
Set on foil covered oven rack or pan to catch any spills.
Bake, for approx 1 hour.
Enjoy!
Cook and dice chicken.
Add soup, Veg-All, salt and pepper. Pour all ingredients into 1 pie crust.
Place 2nd pie crust on top and press edges.
Bake at 350\u00b0 until brown and bubbly.
Mix chicken, vegetables and soup together.
Pour in pie shell and top with the the other pie shell - cut some slits in top.
Bake at 375 for at least 30 minutes checking to see if top is brown.
Boil fryer.
Let cool and take meat off of bones.
Put chicken in bottom of casserole dish.
Drain Veg-All and spread vegetables on top of chicken.
Mix soup and broth together and pour over vegetables.
Mix well Bisquick, buttermilk and butter.
Pour on top of casserole to form a crust.
Bake at 350\u00b0 for 30 to 40 minutes.
Turn on broil to brown top.
*Or use Campbell's| cream of chicken with herbs soup.
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.
Preheat oven to 400\u00b0. Mix soup, vegetables, and chicken in 9 inch pie plate. Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes until golden brown.
r until thickened. Stir in chicken, peas, corn and potato mixture
Place chicken thighs in a large stockpot. Add the water, soup base, pepper