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
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.
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
nto 2 deep dish frozen pie crusts.
Top with refrigerated
or chicken) in a large pot and bring to a boil
Carefully roll out the thawed pie crusts. For the bottom dough,
tove. Meanwhile, in a large pot, melt butter. Add onions and
Place all ingredients, except pie crusts, in stock pot.
Heat on medium until chicken is partially cooked.
Place ingredients in one pie crust; level to top of pie plate.
Place second crust over top.
Poke holes in top crust and pinch close along edges.
Place in oven at 325\u00b0 for 15 minutes, then increase oven temperature to 400\u00b0 and bake until crust is golden brown.
Place any extra ingredients over top of pie when serving.
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!
o 425\u00b0F.
Prepare pie crust as directed on package
ong enough to cover each pie. On cookie sheet, weave strips
Heat oven to 425\u00b0.
Prepare pie crusts as directed.
Use 9 x 10-inch glass pie pan.
Heat soup and milk until creamy.
Add salt and pepper.
Add chicken and thawed mixed vegetables.
Mix well. Remove from heat and spoon into crust.
Top with second crust. Seal edges; flute.
Cut slits in several places in top crust. Bake at 425\u00b0 for 30 to 40 minutes or until crust is brown.
Let stand 5 minutes before serving.
Serves 6.
Pour about half the juice off the Veg-all.
Mix together soup, Veg-all, and chicken.
Put mixture into the pie crust.
Use second pie shell for top crust.
Cook at 375\u00b0F for 30-35 minutes, until crust is golden brown.
9-inch glass pie plate with one pie crust; set aside
Line a deep dish pie plate (10\") with pie pastry and set aside