Dads Chicken Noodle Pot Pie Recipes

DAD'S LEFTOVER TURKEY POT PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
• Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
• Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
• Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

DAD'S CHICKEN NOODLE POT PIE

Steps:

• Combine first 7 ingredients and pour in a 9 x 13 casserole dish.
• Mix the flour, milk, and mayo until smooth and pour over the chicken mixture.
• Bake at 375 degrees for 45 minutes or until golden brown.

CHICKEN POT PIE SOUP WITH NOODLES

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.

CHICKEN POT PIE CASSEROLE WITH NOODLES

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.