Chicken Pot Pie Noodle Bake

Chicken Pot Pie Noodle Bake

0 from 0 votes
Recipe by DelishCourse: MainCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

55

minutes
Total time

1

hour 

10

minutes

Chicken Pot Pie Noodle Bake is here. It’s one of my favorite dishes to make at any time for any meal. It’s made with egg noodles, heavy cream, shredded chicken

Ingredients

  • 12 oz. egg noodles

  • 2 tbsp. butter

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 1 large onion, chopped

  • 2 garlic cloves, minced

  • Kosher salt

  • Freshly ground black pepper

  • 2 tbsp. all-purpose flour

  • 2 c. low-sodium chicken broth

  • 2 c. heavy cream

  • 2 c. cooked shredded chicken

  • 1/2 c. frozen corn

  • 1/2 c. frozen peas

  • 1/2 c. panko breadcrumbs

  • 2 tbsp. freshly grated Parmesan

  • 1 tbsp. extra-virgin olive oil

  • Freshly chopped parsley, for garnish

Directions

  • Preheat oven to 375°. In a large pot of boiling salted water, cook noodles for 5 minutes. Drain immediately and set aside. 
  • Meanwhile, in a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute. 
  • Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. 
  • Remove from heat and stir in noodles, chicken, corn, and peas, then transfer mixture into a 9”-x-13” baking dish. Combine Panko, Parmesan, and oil and season with salt and pepper. Sprinkle on top.
  • Bake until golden, 25 to 28 minutes. 
  • Sprinkle with parsley before serving.

Notes

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