Chicken Pot Pie Noodle Bake

Chicken Pot Pie Noodle Bake

from delish.com
Low sugar
15 min
553 kcal / serving

If you're craving comfort food without all the effort, then these chicken pot pie noodles are just the thing for a quick and easy weeknight dinner.

Ingredients

  • 12 oz.egg noodles
  • 2 tbsp.butter
  • 2carrots, peeled and diced
  • 2celery stalks, diced
  • 1 largeonion, chopped
  • 2garlic 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
  • ½ c.frozen corn
  • ½ c.frozen peas
  • ½ c.panko breadcrumbs
  • 2 tbsp.freshly grated parmesan
  • 1 tbsp.extra-virgin olive oil
  • freshly chopped parsley, for garnish

Directions

  1. 1

    Preheat oven to 375°. In a large pot of boiling salted water, cook noodles for 5 minutes. Drain immediately and set aside.

  2. 2

    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.

  3. 3

    Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes.

  4. 4

    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.

  5. 5

    Bake until golden, 25 to 28 minutes.

  6. 6

    Sprinkle with parsley before serving.