Chicken Pot Pie Casserole

  • 4-1/2 cup SKINNER Extra Wide Egg Noodles; (6 oz.) uncooked
  • 2 Tbsp Vegetable oil
  • 1/2 cup Sliced carrot
  • 1/2 cup Sliced celery
  • 1/2 cup Chopped onion
  • 2 Tbsp Chopped fresh parsley
  • 1-3/4 cup Ready-to-serve chicken broth; (14-1/2 oz. can)
  • 1-1/4 cup Water
  • 1/4 tsp Ground black pepper
  • 1/4 tsp Saffron; (optional)
  • 1/4 tsp Dried thyme leaves
  • 2 cup Chopped cooked chicken
  • 1 Crust (1/2 of 15-oz. pkg.)refrigerated pie crusts; rolled out image placeholder

Heat oven to 350° F. In 2-quart casserole, place uncooked pasta; set aside. In large skillet, heat oil. Add carrot, celery, onion and parsley; cook until almost tender. Add broth, water, pepper, saffron and thyme; heat to boiling. Remove from heat; stir in chicken.

Pour chicken mixture over pasta; cover with crust, fluting edges. Vent crust for steam to escape; brush lightly with milk for even browning, if desired. Bake 25 to 30 minutes or until crust is golden brown.

Servings: 4 to 6
Submitted by: Recipe Group Member