CHICKEN POT PIE CASSEROLE WITH NOODLES
This chicken pot pie casserole combines a Pennsylvania Dutch noodle pot pie with a more traditional crust-style pot pie for a hearty and comforting meal.
Provided by JRS_cook
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.
- Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl; stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.
- Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.
- Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.
- Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 594 calories, Carbohydrate 29.4 g, Cholesterol 131.1 mg, Fat 32.7 g, Fiber 0.9 g, Protein 44 g, SaturatedFat 12 g, Sodium 1221.3 mg, Sugar 5.5 g
POT PIE NOODLES W/ HAM, BEEF, CHICKEN, OR TURKEY
My Grandma was Pennsylvania Dutch and this is the very simple recipe she used to create a savory, mouth watering main dish. These are the dough squares that are added to your favorite broth. Another "comfort food" that brings back fond memories of Mom and Grandma's kitchens. My favorites include: Ham, beef, chicken, or turkey. Some have told me they have also used ground beef but I have yet to try it that way. If you have never made this dish, it may seem difficult at first, but after a couple times you'll be glad you didn't give up, because it really is simple to make and it's delicious.
Provided by crashdummy1w
Categories Savory Pies
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- PREPARE MEAT.
- Put meat in roaster and add water so meat is about 3/4ths covered, then roast at 350 for about 2 hours, checking occasionally and keeping water amount as needed to make a hearty broth. Ham, beef, or chicken base can be mixed with additional water if necessary,or use canned broth to yield required amount of about 2 to 3 quarts of broth to cook dough squares, depending on how many you add. 40 to 50 squares should be ample for 4-6 people.
- Remove meat from roaster and pour broth into medium to large stock pot.
- When meat has cooled to touch, remove from bone and pull meat apart into bite size pieces. Place back in broth.
- If desired add several medium size cubed and "par-boiled" potatoes to broth at this time. I usually do this only when making with Beef.
- When making with ham, I sometimes add soup beans to broth.
- PREPARE DOUGH. This can be done while meat is cooking. (Remove rings because here's where it gets a little messy).
- In large mixing bowl, combine 3 cups of flour and the salt. Use remaining flour as needed for "dusting" and clean up as noted herein.
- Slowly add water and thoroughly mix with hands until dough reaches a "slightly sticky to touch" consistency. You may need to add more flour to get this part right. You may also substitute canned broth or broth made with soup base instead of water when mixing dough. This will give a little extra flavor.
- HINT: Rub flour between fingers and on palms during and after mixing to help with clean up.
- Separate dough ball in 2-3 equal pieces and place one at a time on clean work area moderately dusted with flour and large enough to roll out to approximately 9x12-inch sheet. Dust the dough with flour and begin to roll out,flipping over occasionally and lightly dusting the cutting surface and top surface of dough as you continue to roll out.
- After dough is rolled out to approximately 1/8" thickness, use a sharp knife or pizza cutter to make 2" squares.
- Lay out squares side by side on cookie sheet that is either lightly floured or lined with wax paper. Try to avoid overlapping squares. Roll out and cut remaining dough and layer. Place wax paper between all layers.
- Bring broth to a gently rolling boil and add dough piece by piece, stirring into broth about every 10-12 pieces to prevent sticking.
- Adjust heat as needed to keep a gentle boiling until desired amount of dough is added. Then reduce heat and simmer until dough is thoroughly cooked and "chewy but not gooey".
- Serve in soup plate or bowl and enjoy.
- Please note this dough recipe does not call for eggs. My gram always stressed to me their was a difference between egg noodle dough and pot pie dough. I never questioned her cooking practices, but I sure enjoyed the final products !
Nutrition Facts : Calories 1069.7, Fat 21, SaturatedFat 6.8, Cholesterol 177.2, Sodium 5754.6, Carbohydrate 119.4, Fiber 4.2, Sugar 0.4, Protein 92.2
ONE-POT CREAMY CHICKEN POT PIE PASTA
Betty knows chicken pot pie, and this simple and comforting one-pot version is sure to be your new favorite. We swapped pasta for pie crust and the stovetop for the oven, and the result is a quick and easy dinner your family will adore.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).
- Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.
- Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.
Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 0 g
SOUPER EASY CHICKEN POT PIE NOODLE CASSEROLE
I am a busy nurse and mom of 2. I like this recipe because it is so easy, quick, and has minimal ingredients. The soup in this recipe has peas, carrots, celery, potatoes, corn, and small bits of chicken--a good variety that my kids find yummy!! Add your own twist--try a crunchy topping instead of / in addition to cheese.
Provided by Caleb and Lukes Mom
Categories One Dish Meal
Time 19m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 273.4, Fat 13.9, SaturatedFat 8.3, Cholesterol 66.2, Sodium 240.6, Carbohydrate 23.1, Fiber 1.1, Sugar 0.8, Protein 13.9
CHICKEN POT PIE SOUP WITH NOODLES
A hearty soup that is easy and quick to make. It started out as a chicken pot pie recipe and was altered to make into a soup with noodles. Just delicious! This recipe makes a lot! It is easy to cut in half to make less if needed. It will thicken as it cools, but is as good the next day for leftovers.
Provided by olivia13
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Fill two large pots with lightly salted water and bring to a rapid boil. Cook egg noodles in one pot until tender yet firm to the bite, and cook potatoes and carrots in the second pot until tender, 7 to 10 minutes. Drain noodles, potatoes, and carrots; set aside.
- Heat oil in a large skillet over medium-high heat. Season chicken with garlic salt, salt, and pepper; add to the hot skillet. Saute until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and cut into cubes; set aside.
- Meanwhile, melt butter in a large stockpot over medium heat until a pinch of flour sprinkled in will just begin to bubble. Slowly whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. If it gets a little clumpy, that's okay.
- Slowly add cream; keep stirring. Add chicken broth and garlic; stir until smooth. Add frozen peas and corn. Add egg noodles, potatoes, carrots, and chicken. Cook and stir until heated through, about 10 minutes.
Nutrition Facts : Calories 784.2 calories, Carbohydrate 37.9 g, Cholesterol 258.1 mg, Fat 58.9 g, Fiber 2.3 g, Protein 26.9 g, SaturatedFat 33.7 g, Sodium 742.8 mg, Sugar 2.6 g
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