Watch How to Make Pot Pie Chicken Noodles Bake on Prayogs
The faster version for your favorite comfort meal.
12 oz. egg noodles
2 tbsp. butter
2 carrots, peeled and diced
2 celery stalks, diced
1 large onion, chopped
2 garlic cloves, minced
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°. 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 and bake until golden, 25 minutes.
Sprinkle with parsley before serving.
Full Recipe https://www.delish.com/cooking/recipe…
Created by https://www.delish.com/cooking/recipe…