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.
ap while preparing the pot pie filling recipe. When the pot pie filling is ready
f Chicken Soup (or any cream soup you like, but Cream of Chicken gives
Place chicken thighs in a large stockpot. Add the water, soup base, pepper
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.
r until thickened. Stir in chicken, peas, corn and potato mixture
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.
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 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!
nd ready for the biscuits
Heat oven to 375\u00b0F Spray 12 regular-size muffin cups with cooking spray.
In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.
ix and chill for at least 3
Mix pot pie mixture and pour into the greased casserole dish. Bake at
350\u00b0 for 30 minutes or until done.
nd squirrel (or chicken) in a large pot and bring to a
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.
f the casserole.
Drape pie crust over casserole dish and
b>for 10 minutes.
Roll out the noodle dough. Cut into pot pie