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.
). Line an 8-inch pie dish with 1 pastry crust
Mix all ingredients together (except crust); set aside.
Mix first 5 ingredients together in a bowl. Pie shells must be slightly thawed.
Pour ingredients into pie shell carefully. Remove the other shell from the tin pan and layer over the top. Seal around the edges.
Bake in preheated oven at 450\u00b0. Serves 4.
Pot Pie Base -- Melt the butter in
Preheat oven to 400\u00b0. Place on pie crust in an ungreased pie pan.
In a medium bowl, mix the mushroom soup and milk. Stir in the turkey meat, mixed vegetables and shredded cheese. Top with the other pie crust and seal the crust edges by crimping with a wet fork or with your fingers.
Bake in the preheated oven for 45 minutes, or until the crust is a golden brown.
Let cool for 10 - 15 minutes before cutting.
Heat oven to 400\u00b0. Stir vegetables, turkey and soup in ungreased 9-inch pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown. Makes 6 servings.
Mix first three ingredients together.
Add salt and pepper to taste.
Place one pie crust in pie plate and pour ingredients inside.
Cover pie with remaining pie
crust and bake at 350\u00b0 for 1 hour.
Mix together turkey pieces, soup, mixed vegetables and stock. Set aside.
Coat a 13 x 9-inch casserole with melted butter.
Pour out excess butter and reserve for later use.
Next, pour turkey veggie mixture into the buttered casserole dish.
Blend together the biscuit baking mix, milk and excess butter.
Blend until almost smooth.
Pour topping over vegetable and turkey mixture.
Bake 1 hour at 350\u00b0.
Best when eaten first night.
owl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper
Mix together turkey pieces, soup, mixed vegetables and turkey stock.
Set aside.
Coat a 13 x 9-inch casserole with the melted margarine.
Pour out excess margarine and reserve for later use. Next, pour vegetable-turkey mixture into the buttered casserole dish.
Heat oven to 375\u00b0.
Mix dressing, flour, bouillon and pepper in saucepan; gradually add milk.
Cook, stirring frequently, over medium-low heat until thickened.
Add turkey and vegetables.
Cook until thoroughly heated.
Spoon into 8-inch square baking pan. Unroll dough and place over turkey mixture to cover.
Bake 15 to 20 minutes or until golden brown.
Makes 4 servings.
hickened and smooth.
Add turkey and heat thoroughly.
Just
Prepare vegetables as directed on package, omitting the salt; do not drain.
Add onions, soup and turkey to vegetables and
pour into
2-quart baking dish.
Prepare stuffing mix as directed on package.
Spoon over turkey mixture.
Bake at 350\u00b0 for 30 minutes. Makes 6 servings.
Heat oven to 375\u00b0F.
(350\u00b0F. for glass pan).
Heat soup, broth, turkey and vegetables to boiling, stirring constantly.
Boil and stir 1 minute.
Spread in ungreased rectangular pan, 13x9x2-in.
Stir remaining ingredients until blended.
Pour evenly over soup mixture (crust will rise during baking).
Bake about 30 minutes or until light brown.
ashbrowns, vegetables and turkey.
Line a 9\" pie plate with one
.
Line bottom of pie pan with crust. (Spray with
Carefully roll out the thawed pie crusts. For the bottom dough,
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.
hile preparing the pot pie filling recipe. When the pot pie filling is ready