nd add to crock pot.2. add low sodium chicken broth and meat.3
ven to 425\u00b0F Mix chicken ,paprika, cumin, and cinnamon in
or 6 minutes.
Add chicken. Cook 5 minutes or until
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.
r until thickened. Stir in chicken, peas, corn and potato mixture
inutes add onions peas and chicken boil and then simmer again
r 10-inch deep-dish pie plate; set aside.
In
o 350 degrees.
Place chicken breasts on a baking sheet
Heat oil; add onion.
Stir often until tender.
Combine flour, bouillon, thyme and pepper.
Stir into onion mixture.
Cook, stirring for 1 minute.
Gradually stir in milk.
Cook until thickened.
Stir in vegetables, chicken and parsley.
Fill pie shell.
Bake at 375\u00b0 for 45 minutes to 1 hour until bubbly and brown.
Serves 8.
Pour the broth into a crock pot. Add the chicken then sprinkle with salt & pepper. Cover with lid & cook on low for 6 hours.
Shred chicken then place back into pot along with the rest of the ingredients (except the biscuits). Stir until well blended.
Cover & continue to cook for 40 minutes on low. Meanwhile, bake the biscuits according to package directions.
Cut the biscuits in half then place 4 halves on each plate. Pour the chicken mixture over the biscuits & serve immediately.
il. When it shimmers, cook chicken pieces (in batches, if necessary
rap while preparing the pot pie filling recipe. When the pot pie filling is ready
o low center position, heat oven to 400.
Put chicken broth
f the liquid.
While chicken is cooling, add both cans
b>RECIPE MAY BE DOUBLED TO 4 SERVINGS USING THE GIVEN CHICKEN
In a 9-inch nonstick skillet, melt margarine. Add vegetables and saute over medium heat until carrots are tender-crisp, 2 to 3 minutes. Add chicken and stir to combine. Sprinkle flour over vegetables and chicken mixture. Stir quickly to combine. Cook, stirring constantly, for 1 minute. Continue to stir.
Gradually add broth; bring mixture to a boil. Reduce heat to low and let simmer until mixture thickens, about 5 minutes. Preheat oven to 350\u00b0.
Cut chicken breast halves into 1-inch chunks.
Peel and cut potatoes into 1/2-inch pieces.
Dice onion.
In a 12-inch, high rim frying pan, over medium heat in hot salad oil, cook chicken, stirring frequently until tender and it loses its pink color. Remove with slotted spoon to plate.
Preheat oven to 425\u00b0.
n the browned vegetables and chicken. Pour into the prepared baking
inutes.
Reduce heat to low; sprinkle flour over vegetables. Cook
FOR THE CHICKEN: Bring chicken and broth to simmer in