Souper Easy Chicken Pot Pie Noodle Casserole Recipes
SOUPER EASY CHICKEN POT PIE
This of my version of the ultimate easy and cheater chicken pot pie. We make this on nights when the family is all going a different direction but we want some comfort food! It comes together really quickly and uses every day ingredients. When I have the time I make my own crust and I sometimes use different vegetables. I have even used frozen stew veggies that I thawed before cooking! Sometimes I used canned chicken! You can make it as easy or complicated as you want!
Provided by QueenJellyBean
Categories Savory Pies
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Line pie plate with 1 crust.
- Mix together the chicken, vegetables and soup. Pour into pie plate.
- Top with top crust. Seal crusts by folding top crust under the edge of bottom crust edge and pressing with a fork.
- Poke or cut a few lines in the crust to release steam.
- Bake at 425 degrees Fahrenheit for 30 minutes or until crust is brown.
Nutrition Facts : Calories 313.9, Fat 17.4, SaturatedFat 4.4, Cholesterol 3, Sodium 659.6, Carbohydrate 33.1, Fiber 4.8, Sugar 2.8, Protein 6.4
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 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
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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