How to Make Pot Pie Chicken Noodles Bake

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
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°. 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.

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