rap while preparing the pot pie filling recipe. When the pot pie filling is ready
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
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.
spoon into 7 x 11\" casserole dish, or an 8x8\" square
ong enough to cover each pie. On cookie sheet, weave strips
tove. Meanwhile, in a large pot, melt butter. Add onions and
ne minute.
Allow refrigerated pie crust to come to room
ach of two 9-in. pie plates; trim even with rims
Line a deep dish pie plate (10\") with pie pastry and set aside
Heat 1/4 cup olive oil in a large skillet.
Saute first 6 ingredients over medium heat until onion is translucent.
Add tofu and herbs; cook 2 minutes more.
Add salt, pepper and Parmesan. Place vegetable mixture in deep pie dish; add gravy until it reaches the top of veggie mixture.
Cover with rolled pie dough; prick the crust.
Bake at 350\u00b0 for 35 to 45 minutes until crust is golden brown.
Make pie crust same as for pie, but roll out a little thicker and place in deep casserole dish.
Mix in bowl the soup, vegetables and chicken.
Mix all together and pour in crust. Cover top with crust and bake in oven at 350\u00b0 until crust is golden brown.
Punch holes in top crust.
You can use cooked roast or leftover for beef pot pie.
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Saute onion, celery and carrots in butter for 10 minutes.
Add flour to mixture.
Cook 1 minute, stirring constantly.
Add broth and half and half until thickened.
Stir in salt, pepper, peas, and chopped chicken.
Pour chicken mixture into shallow 2-quart casserole dish.
Top with pastry.
Cut slits to allow steam to escape.
Bake at 400\u00b0 for 30 minutes or until crust is golden brown.
Serves 5 people.
25 degrees.
Take out pie crusts and let get to
br>Line a 9 inch pie plate with pastry. Mix turkey
or chicken) in a large pot and bring to a boil
Mix soup, chicken, vegetables and seasoning.
Put bottom pie crust in 9 inch baking dish.
Add the mixture.
Top with top pie crust and pinch.
Bake at 375\u00b0 for 45-60 minutes until heated through.
(You will probably have leftover mixture -- I usually make an extra crust and make a mini-pot pie in a large ramekin.).