owl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper
he noodle dough. Cut into pot pie squares about 1 1/2
rap while preparing the pot pie filling recipe. When the pot pie filling is ready
ashbrowns, vegetables and turkey.
Line a 9\" pie plate with one
.
Line bottom of pie pan with crust. (Spray with
Pot Pie Base -- Melt the butter in
Carefully roll out the thawed pie crusts. For the bottom dough,
ach of two 9-in. pie plates; trim even with rims
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.
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.
p the chicken, throw your pot pie noodles in the stockpot with
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
Note: I used my leftover turkey stock and just added pepper.<
y Never Fail Pie Crust recipe and make 2 pie crusts.
(The
egrees C). Roll out bottom pie crust, press into a 10
Place one pie crust in a pie plate.
Preheat oven to
Preheat oven to 400 degrees F (200 degrees C). Line bottom of pie pan with crust. In a skillet saute the chopped onion until slightly soft and set aside.
Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges.
Poke holes in top crust and bake for 40 to 50 minutes.
Line a deep dish pie plate (10\") with pie pastry and set aside
Prepare pastry shells according to package directions.
Heat oil in 10\" skillet over medium-high heat. Add onion and cook until it's tender, stirring occasionally.
Stir soup, milk and peas and carrots in skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Stir in turkey and cook until mixture is hot and bubbling. Spoon turkey mixture into paxtry shells. Top with pastry \"tops,\" if desired.