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.
rap while preparing the pot pie filling recipe. When the pot pie filling is ready
he can of Cream of Chicken Soup (or any cream soup
r until thickened. Stir in chicken, peas, corn and potato mixture
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.
Melt butter in a deep 13 x 9-inch dish.
Put chicken on top of butter.\tPour Veg-All on top of chicken.
Mix cream of chicken soup and chicken broth together in a separate bowl and then pour over Veg-All.
In another separate bowl, mix Bisquick and milk. Pour this mixture on top.
Bake at 350\u00b0 for about 45 minutes or until crust is golden brown.
Makes a very large casserole.
It's the best chicken pot pie ever and so easy.
Place chicken thighs in a large stockpot.
Salt and Pepper the chicken to season it well.
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!
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.
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! ).
he noodle dough. Cut into pot pie squares about 1 1/2
Preheat oven to 365 degrees. Fit bottom pastry into a 10-inch pie plate. In a large bowl, combine chicken, soup and vegetables. Mix well, pour into crust. Cover with top pastry. Seal edges and cut steam vents in top. Bake in preheated oven for 45 minutes, until crust is golden brown.
reparing the rest of the recipe (feel free to make the
ong enough to cover each pie. On cookie sheet, weave strips
k, trust me.
Add chicken and saute until heated through
Combine chicken, soup, vegetables and broth.
Pour into greased 9 x 13 baking dish.
Combine margarine, flour and milk.
Pour over pot pie mixture.
Bake at 350 degrees for 1 hour or until crust is brown and pie is bubbly.
Allow chicken to cook until tender. Mix cream of chicken, cream of celery, and 1 cup of chicken broth. Allow to cook until soup is no longer lumpy. Allow chicken to cool and debone. Place chicken into pie crust. Pour vegetables over chicken and then soup over vegetables. Take 2nd pie crust and cut into strips and place over chicken. Cook until pie crust is brown on 350 degrees.