rap while preparing the pot pie filling recipe. When the pot pie filling is ready
y Never Fail Pie Crust recipe and make 2 pie crusts.
(The
wl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper
b>for 10 minutes.
Roll out the noodle dough. Cut into pot pie
ith additional plastic wrap. Chill for 15 minutes or overnight until
.
Line bottom of pie pan with crust. (Spray with
ashbrowns, vegetables and turkey.
Line a 9\" pie plate with one
egrees C).
Press the pie crust into the bottom of
Carefully roll out the thawed pie crusts. For the bottom dough, cut them
Pot Pie Base -- Melt the butter in
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.
Heat oven to 400 degrees.
Saute onion and celery.
Set aside.
In saucepan, melt butter, add flour and salt.
Mix.
Add evaporated milk and enough oyster juice to make 1 1/2 cups of white sauce.
Place oysters, potatoes, celery and onion in bottom crust.
Pour white sauce in.
Cover with top crust.
Aerate by using a knife to slit a few small holes in top crust.
Be sure top crust and bottom crust are well sealed.
Place on aluminum foil on cookie sheet.
Cook for 30 minutes or until crust is done.
or chicken) in a large pot and bring to a boil
educe heat, cover and simmer for 1 hour. Add the celery
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.
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.
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
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.
9 1/2 inch pie dish. To make the pastry