ap 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.
r until thickened. Stir in chicken, peas, corn and potato mixture
he can of Cream of Chicken Soup (or any cream soup
Place chicken thighs in a large stockpot.
nd ready for the biscuits
ix and chill for at least 3
nd squirrel (or chicken) in a large pot and bring to a
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!
k, trust me.
Add chicken and saute until heated through
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.
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.
Cook and drain peas and carrots.
Cook and cube chicken.
Cook onions in butter until tender, but not brown.
Blend in flour and 1 teaspoon salt.
Add broth all at once.
Cook and stir until thick and bubbly.
Add remaining ingredients.
Heat until bubbly. Pour into pie shell.
Cover with top pastry.
Bake at 350\u00b0 until brown.
Make 2 pies with deep dish pie shell or use individual pot pie shell.
br>Drain and retain liquid for gravy.
Saute onion in
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.
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.
25\u00b0F.
Place chicken breasts in medium pot and cover with
I like to lightly saute veggies. Make a roux. Add stock and stir until thickens. Put vegies and chcken in casserole dish. Pour sauce over veggies. Bake at 350 for xx minutes. Make biscuits to put on top Sift all dry ingredients. Cut in butter. Add milk. Knead for only 30 seconds. I like to double the recipe for bisuits and have extras. Bake the extras at 450 degrees 10-12 minutes.
b>for 10 minutes.
Roll out the noodle dough. Cut into pot pie
f the casserole.
Drape pie crust over casserole dish and