The best delicious Chicken Pot Pie Casserole recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chicken Pot Pie Casserole recipe today!
Hello my friends, this Chicken Pot Pie Casserole recipe will not disappoint, I promise! Made with simple ingredients, our Chicken Pot Pie Casserole is amazingly delicious, and addictive, everyone will be asking for more Chicken Pot Pie Casserole.
What Makes This Chicken Pot Pie Casserole Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chicken Pot Pie Casserole.
Ready to make this Chicken Pot Pie Casserole Recipe? Let’s do it!
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4 1/2 c SKINNER Extra Wide Egg
-Noodles; (6 oz.) uncooked
2 tb Vegetable oil
1/2 c Sliced carrot
1/2 c Sliced celery
1/2 c Chopped onion
2 tb Chopped fresh parsley
1 3/4 c Ready-to-serve chicken
-broth; (14-1/2 oz. can)
1 1/4 c Water
1/4 ts Ground black pepper
1/4 ts Saffron; (optional)
1/4 ts Dried thyme leaves
2 c Chopped cooked chicken
1 Crust (1/2 of 15-oz. pkg.)
-refrigerated pie crusts;
-rolled out
Heat oven to 350F. 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. 4 to 6 servings.
Yields
1 Servings
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