Chicken Pie Noodle Bake
If you have any leftovers, store them in an airtight container in the fridge for around 3-4 days.
Ingredients :
- 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
- 2 cups low-sodium chicken broth
- 2 cups heavy cream
- 2 cups cooked shredded chicken
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1/2 cup panko breadcrumbs
- 2 Tbsp. freshly grated Parmesan
- 1 Tbsp. extra-virgin olive oil
- Freshly chopped parsley, for garnish
Directions :
- 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.
- Bake until golden, 25 to 28 minutes.
- Sprinkle with parsley before serving.
