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
Tip:
Roast a whole chicken and make Pot Pie with the leftovers.
Place chicken thighs in a large stockpot.
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.
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.
he veggies into another sauce pot filled with boiling, salted water
f the casserole.
Drape pie crust over casserole dish and
ut biscuit empanadas ( see my recipe Easiest Empanada Dough EVER! ).
350°F Sprinkle chicken breasts with olive oil and
he can of Cream of Chicken Soup (or any cream soup
Preheat oven to 400\u00b0.
Grease a 2-quart shallow baking dish. Spread chicken and vegetables in prepared dish.
Stir soup and chicken broth in a small mixing bowl.
Stir until smooth.
Add pepper and then pour over chicken.
Combine recipe mix, milk and butter.
Stir until smooth and pour ingredients in a baking dish. Bake for 45 to 50 minutes or until golden brown.
Cool 10 minutes. Serves 4 to 6.
Place chicken sprinkled with salt and pepper into a Dutch oven or kettle; add chicken broth.
Cover and simmer gently for 40 to 45 minutes or until chicken is tender.
Remove chicken pieces and set aside.
Cool.
Add vegetables to broth.
Cover and simmer for 20 minutes.
Stir in half and half and poultry seasoning.
reparing the rest of the recipe (feel free to make the
ong enough to cover each pie. On cookie sheet, weave strips
r until thickened. Stir in chicken, peas, corn and potato mixture
In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.
Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
Prepare biscuits.
Serve over biscuits.
Top with shredded cheese.
In crock-pot, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings.
This recipe can be made in the oven too, just preheat oven to 350 degrees. and use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours.
egetable Base -- In a large pot, melt the butter on medium