Baked Chicken Pot Pie

Name: Baked Chicken Pot Pie
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

13 ingredients

10 steps

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

Directions

1

Heat oven to 350°.
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.