Chicken Pot Pie Noodles
Deliciously chunky chicken stew, now in casserole form!
- 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
- 1 c. chicken broth
- 1 c. heavy cream
- 1 1/2 c. cooked shredded chicken
- 1/2 c. frozen corn
- 1/2 c. frozen peas
- 1/2 c. Panko breadcrumbs
- 2 tbsp. grated Parmesan
- 1 tbsp. extra-virgin olive oil
- Freshly chopped parsley for garnish
Preheat oven to 375°. Boil salted water in a large pot and cook the noodles in it for 5 minutes. Drain the water immediately and set the pot aside.
Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until the veggies have softened, around 3 minutes, then stir in flour and cook for 1 additional minute.
Stir in chicken broth and heavy cream and bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cream has thickened, about 3 minutes. Remove the skillet from heat and stir in the noodles you prepared, as well as the chicken, corn, and peas, then transfer everything into a 9”-x-13” baking dish.
Combine Panko, Parmesan, and oil and season with salt and pepper. Sprinkle on top of the dish and bake until golden, 25 minutes.
Sprinkle parsley over the top and serve it piping hot!