I tried a little variety this time and used flaky biscuits from a can as the crust. not bad but got too thick in places. Now I'll know better for next time! Rough approximation of a recipe: For starters, I cheat. I buy a frozen deep dish crust from the grocery store. Cheaper ones are fine, but the name brand ones tend to be tastier. Usually I roll one on top too, but this time I tried some flaky biscuits from a can. Even though I halved the biscuits, it was still too thick. ] For the filling: I cooked some chicken. Season it however you want. Italian herbs, curry spices, teriyaki sauce - it's up to you. Once this is cooked through, set it aside too cool and cube into small pieces. I bought a bag of diced hash browns that had onion and bell pepper already mixed in. I cooked these according to the instructions on the bag. Once the potatoes were done, I added a small bag of frozen mixed veggies and cooked until it was all done, then set this all aside in a bowl for a moment. I made a bit of a gravy for the base. Drippings from the pan, some butter, and wheat flour until it was the texture of peanut butter. Salt and pepper, then I cut it with water. I don't want it runny, but I want a nice amount to flavor all of the filling ingredients. Season again around this point. I added the last of some tofu sour cream that wasn't too bad, though I usually use milk/soy milk. Then pour all of the ingredients and stir well. The crust, I pre-baked per instructions on the packaging. Fill the crusts with the above, then top with a thinner amount of biscuits or more pie crust. I put an egg wash so it'd get nice and brown, and some fresh basil for aroma. Once assembled, it took about 20 minutes for 4 large pot pies to brown until done. You can of course include other meats or omit them all together. Fresh ingredients are tasty, but with the frozen ingredients that I used, I made 4 large pies for under $20. This is all adapted from instructions Mom gave me once :)

CHICKEN PASTA CASSEROLE 4 chicken boneless skinless chicken breast( bag chicken or rotisserie chicken) 1 – 12 ounce package egg noodles (I prefer angel hair pasta) 1 onion, chopped 2 cloves garlic, minced 1/2 cup carrots, chopped 1/2 cup celery, chopped 3 -4 tablespoons olive oil 1/2 stick butter (1/4 cup) 1 can cream of mushroom soup 1 can cream of chicken soup 1/2 cup sour cream salt and pepper 1 tablespoon dried parsley 1 sleeve crumbled Ritz crackers( or other buttery crackers) 1-2 Cups frozen peas( optional) In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt. Boil the chicken until done. NOTE…I saved this water from boiling the chicken( now chicken broth) and used it to boil the pasta) Cook the noodles in boiling water. While the noodles are cooking cut up the chicken into 1/2 inch pieces. Drain pasta and set aside. In a pot saute onion, garlic, carrots, and celery in butter. Cook until the onions appear translucent, add the mushroom soup, chicken soup, and sour cream. Mix well. Salt and pepper if needed. Add the noodles, chicken, peas( if adding), and parsley. Stir until fully coated. Transfer to a greased 9?13 pan. Bake at 350 for 30 minutes or until bubbly. Remove from oven, sprinkle with crackers and bake 5 – 10 more minutes. Note....This is also good with Chinese noodles mixed in after serving. Also if you want to use the full 16-oz of noodles just as an extra can of either soup! NOTE ....Wish I knew where I found this recipe to give credit. I did change it up some as well !