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.
b>the chicken breasts, chicken
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
ound Dish, mix the can of Cream of Chicken Soup (or any
hile preparing the pot pie filling recipe. When the pot pie filling is ready, arrange the dough rounds
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!
Place chicken thighs in a large stockpot. Add the water, soup base, pepper
In large pan, cook chicken, carrots, bay leaf, salt and water.
Drain and reserve liquid.
Cut chicken and all vegetables into bite size pieces.
Remove all fat and skin.
Saut onion and celery in butter until tender.
Stir in flour, salt, bouillon and pepper; mix well.
Gradually stir in 2 1/2 cups broth; cook and stir until mixture thickens.
Stir in chicken, carrots and peas. Make flaky crust while chicken cooks.
>the chicken to season it well. Lay the chicken breasts on the
rsnip and 1 tbs. of the olive oil in a large
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.
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.
large pot, melt the butter on
ining and cook according to the package directions. Once cooked,
n a dutch oven combine the onion, carrot, celery, potato, corn
p mixture in the middle of the casserole.
Drape pie crust over
ile preparing the rest of the recipe (feel free to make the dough the night
ong enough to cover each pie. On cookie sheet, weave strips