Recipe Background
When the weather outside is feeling a little frightful, you need something warm and cozy to make you feel delightful. Make some Pot Pie Noodles and all those wintry weather worries will melt away. All your favorite, tender veggies are swirled around bouncy egg noodles and juicy chicken. Sprinkled with a crunchy, cheesy panko topping, each bite will be as satisfying as watching a yule log burn. Now sit by the fire, curl up with the ones you love, and enjoy the beauty of the season with a nice helping of Pot Pie Noodles.
When the weather outside is feeling a little frightful, you need something warm and cozy to make you feel delightful. Make some Pot Pie Noodles and all those wintry weather worries will melt away. All your favorite, tender veggies are swirled around bouncy egg noodles and juicy chicken. Sprinkled with a crunchy, cheesy panko topping, each bite will be as satisfying as watching a yule log burn. Now sit by the fire, curl up with the ones you love, and enjoy the beauty of the season with a nice helping of Pot Pie Noodles.
Ingredients
- 12 ounces egg noodles
- 2 tablespoons butter
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 large onion chopped
- 2 cloves garlic minced
- kosher salt to taste
- ground black pepper to taste
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups heavy cream
- 2 cups chicken shredded and cooked
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1/2 cup panko breadcrumbs
- 2 tablespoons parmesan freshly grated
- 1 tablespoon extra-virgin olive oil
- parsley to taste, freshly chopped, and for garnish
Directions
- Preheat the oven to 375 degrees F.
- In a large pot of boiling salted water, cook the noodles to al dente according to the package directions. Drain immediately.
- While the pasta cooks, in a large skillet over medium heat, melt the butter.
- Add the carrots, the celery, the onion, the garlic, the salt, and the pepper to the melted butter.
- Cook the veggies until softened, about 3 minutes.
- Stir the flour into the veggie mixture until thickened, about 1 minute.
- Stir the chicken broth and the heavy cream into the veggie mixture and bring to a boil.
- Reduce the heat of the veggie mixture and simmer, stirring occasionally, until thickened, about 3 minutes.
- Transfer the veggie mixture from the heat and stir the cooked noodles, the chicken, the corn, and the peas into the veggie mixture.
- Transfer the veggie mixture into a 9x12-inch baking dish.
- In a small bowl, combine the panko, the parmesan, the oil, the salt, and the pepper.
- Sprinkle the panko on top of the veggie mixture.
- Bake until heated through and golden, about 25-28 minutes.
- Sprinkle with the parsley and serve.
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