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
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
Place chicken thighs in a large stockpot.
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.
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!
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.
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.
o 1.5 cup) individual pie pans or casserole dishes.
he noodle dough. Cut into pot pie squares about 1 1/2
he veggies into another sauce pot filled with boiling, salted water
f the casserole.
Drape pie crust over casserole dish and
reparing the rest of the recipe (feel free to make the
ong enough to cover each pie. On cookie sheet, weave strips
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.
Put chicken in the bottom of baking dish.
Mix broth, veggies, soup and pepper and pour over the chicken.
Place boiled eggs on top of the soup.
Mix flour, milk and mayonnaise and pour on top.
Place sliced butter squared on top evenly over the flour mixture.
Bake at 350F for about 30 minutes until golden brown.
0b0F.
Generously season the chicken with salt and pepper
Chicken:
Preheat oven to 400