Time 1h30m Yield 12 Number Of Ingredients 15 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.
Time 1h Yield 10-12 serving(s) Number Of Ingredients 10 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.
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.
Time 2h15m Yield 1 big pot o’ soup, 8-10 serving(s) Number Of Ingredients 6 Steps:
Cook one whole chicken. I use a blue roasting pan with lid, wash the chicken, place in pan, cover, into oven at 350° for an hour. Don’t forget to flour the liver and cook it too, it’s the best part. No need to add water or anything. When the chicken is done, set aside to cool. Cut up a pound of carrots and boil them for 10 minutes in a saucepan, then add six cut up stalks of celery to the boiling carrots and cook for 10 minutes longer. Drain the vegetables and rinse with cold water. Careful now, make sure the celery is a little crunchy. Start heating 8 cups of water in your large soup pot, when it boils add chicken bouillon in the proper amount and boil for a few minutes. Then set soup pot off heat. Add the cut up chicken meat that has been separated from the bones, and skin and other littly icky chicken parts. The chicken left over stuff then gets boiled for 10 minutes in a small saucepan with about 4 cups of water to leech out the true essence of chicken. That part isn’t really necessary, but it tastes better when you do that step. The cooled carrots and celery are now added to the soup pot. Boil a 1 pound package of egg noodles, don’t cook too long, al dente is the goal. Rinse in cold water and into the soup pot. By now the chicken parts are boiled, pour through a strainer and when the liquid cools some, the fat will rise to the top. Skim that off, and add that last 2 cups or so of liquid to the soup pot. That’s about it. There’s enough salt from the bouillon, I guess you could do herbs if you know about that, but I just let it cool a litle while and into the fridge. We microwave it to reheat, it’s gone in 2 days. It feels healthy. Bon appetite.
