MARTHA STEWART POT PIE RECIPES

Steps:

• Preheat oven to 375°. In a large pot of boiling salted water, cook noodles for 5 minutes. Drain immediately and set aside.  Meanwhile, in a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.  Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes.  Remove from heat and stir in noodles, chicken, corn, and peas, then transfer mixture into a 9”-x-13” baking dish. Combine Panko, Parmesan, and oil and season with salt and pepper. Sprinkle on top. Bake until golden, 25 to 28 minutes.  Sprinkle with parsley before serving.

Steps:

• Pour carrots, onion, peas and corn into the slow cooker. Chop chicken breasts into bite-sized pieces and add to the slow cooker, along with soup and water. Season with salt, pepper and garlic powder and stir. Cover with lid and cook on high for 4 to 5 hours (or on low for 6 to 8). Once time is almost up, preheat oven to 350°. Turn off slow cooker and place all of the biscuit dough pieces side by side on top of the chicken mixture. Remove the ceramic, inner part of the slow cooker (the bowl) and place it in the oven for 12 to 15 minutes, or until the tops of the biscuits are golden. Ladle chicken pot pie into bowls and serve.