Name: Baked Chicken Pot Pie
Yield: 4 servings
Ingredients: 4 1/2 c. (6 oz.) Skinner wide egg noodles, uncooked; 2 Tbsp. oil; 1/2 c. sliced carrots; 1/2 c. sliced celery; 1/2 c. diced onion; 2 Tbsp. parsley; 1 3/4 c. (14 1/2 oz.) chicken broth; 1 1/4 c. water; 1/4 tsp. pepper; 1/4 tsp. saffron; 1/4 tsp. thyme; 2 cans chunk white chicken; 1 prepared pie crust

1

Heat oven to 350u00b0.

2

In a 2-quart casserole, place uncooked noodles.

3

Set aside.

4

In a large skillet, heat oil and saute carrots, celery, onion and parsley until almost tender.

5

Add broth, water and seasonings.

6

Bring to a boil.

7

Remove from heat and stir in chicken.

8

Pour chicken mixture over noodles; cover with crust.

9

Vent crust; brush lightly with milk.

10

Bake 25 to 30 minutes.

Baked Chicken Pot Pie

How did you like this recipe?