MARTHA STEWART CHICKEN POT PIE RECIPES

Name: Chicken Pot Pie Noodle Bake
Prep time: 15 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
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 c. low-sodium chicken broth; 2 c. heavy cream; 2 c. cooked shredded chicken; 1/2 c. frozen corn; 1/2 c. frozen peas; 1/2 c. panko breadcrumbs; 2 tbsp. freshly grated Parmesan; 1 tbsp. extra-virgin olive oil; Freshly chopped parsley, for garnish

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Provided by Lena Abraham

Categories low sugar nut-free weeknight meals winter baking dinner poultry

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 18

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 c. low-sodium chicken broth
2 c. heavy cream
2 c. cooked shredded chicken
1/2 c. frozen corn
1/2 c. frozen peas
1/2 c. panko breadcrumbs
2 tbsp. freshly grated Parmesan
1 tbsp. extra-virgin olive oil
Freshly chopped parsley, for garnish

Steps:

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.

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