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
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!
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.
egetable Base -- In a large pot, melt the butter on medium
ut biscuit empanadas ( see my recipe Easiest Empanada Dough EVER! ).
f the casserole.
Drape pie crust over casserole dish and
Combine all ingredients.
Spoon into prepared pie crust. Cover with top crust.
Crimp edges to seal.
Slit top crust and brush with beaten egg, if desired.
Bake at 375\u00b0 for 40 minutes. Cool 10 minutes before cutting.
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.
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.
or chicken) in a large pot and bring to a boil
tove. Meanwhile, in a large pot, melt butter. Add onions and
Carefully roll out the thawed pie crusts. For the bottom dough,
he bottom and sides with pie dough.
Save dough for
ong enough to cover each pie. On cookie sheet, weave strips