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.
he noodle dough. Cut into pot pie squares about 1 1/2
rap while preparing the pot pie filling recipe. When the pot pie filling is ready
ach of two 9-in. pie plates; trim even with rims
Mix ground beef and onions together.
In large pot (Dutch oven), layer (alternating) beef, sliced potatoes and pot pie squares.
Continue layering; add salt and pepper.
Cover with water and cook over medium to medium-high heat for about 25 minutes or until the potatoes are cooked.
p the chicken, throw your pot pie noodles in the stockpot with
Put water in pan.
Add ground beef, onion, celery and onion soup.
Cook about 15 minutes.
Add cooked potatoes, cooked pot pie bows and chicken broth.
Sprinkle with salt, pepper and parsley flakes.
ut biscuit empanadas ( see my recipe Easiest Empanada Dough EVER! ).
f the casserole.
Drape pie crust over casserole dish and
tove. Meanwhile, in a large pot, melt butter. Add onions and
ong enough to cover each pie. On cookie sheet, weave strips
Line a deep dish pie plate (10\") with pie pastry and set aside
Cut up enough meat to line the bottom of crusts.
Pour a thin layer of mashed potatoes, a layer of peas, another layer of potatoes, a layer of carrots and another layer of potatoes.
Put a pie crust on top and put butter on top of crust.
Cook at 350\u00b0 for 30 minutes.
Makes 2 pot pies.
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.
Tip:
Roast a whole chicken and make Pot Pie with the leftovers.
Preheat oven at 350\u00b0.
Boil boneless breast.
Let cool and chop.
In a boiler, add cream of mushroom and cream of chicken soup.
Drain Veg-All and add chopped chicken.
Stir well.
Pour ingredients in deep dish pie crusts.
Take 2 small pie crusts and top over deep dish.
Punch holes with fork before putting into oven.
Cook for 30 minutes or until golden brown.
Cook chicken. Cool and chop. Mix chicken with cream of celery and cream of chicken soups and the Veg-All. Put mixture into pie crust. (I use Pillsbury pie crust that comes 2 to a box in the dairy section.) Put other pie crust on top. Pinch crust together. Bake 45 minutes to 1 hour at 350\u00b0.
Prepare pie crust per instructions on box.
Cook chicken or meat.
Boil veggies separately or microwave.
Combine cooked meat and veggies in single layer of pie crust.
Add 1/2 cup gravy with 1/2 cup water; add to pie.
Cover with remaining crust according to box and bake at 350\u00b0 oven until golden brown.
Top with cream of chicken or mushroom soup.
Drain water from vegetables.
To vegetables, mix soup, cheese (broken into pieces) and chopped onion.
Brown beef; drain grease. Add to vegetable mixture.
(If using chicken instead of beef, just add it to mixture.)
Mix all ingredients well and pour into unbaked pie shell.
Use second shell to make top crust; be sure to prick top to let steam escape.
Bake at 350\u00b0 for 50 to 60 minutes.
Pour soup into one deep dish pie shell and top with the other one.
Bake at 350\u00b0 for 30 minutes or until brown.