Chicken Pot Pie Noodle Bake

When I’m in the mood for classic, stick-to-your-ribs comfort food, I turn to one recipe without fail: chicken pot pie. That being said, sometimes I just don’t have the time (or patience) to deal with a homemade pie crust. When I want the same flavors without all the effort, I turn to this recipe which features a 1-ingredient dinner hack: noodles. Instead of the classic pot pie filling covered with pie crust, this recipe combines that same filling with egg noodles for a baked pasta dinner that is every bit as satisfying.

The panko topping:
After the filling and noodles are added to the baking dish, we’ll top the entire thing with a panko-Parmesan mixture that adds a crunchy topping to every single bite. While this isn't essential to the recipe (we omit it in the video above), I highly recommend it if you have the ingredients on hand. It’s the perfect way to add a delicious topping and texture contrast in a matter of minutes.

Storage:
If you have any leftovers, store them in an airtight container in the fridge for around 3-4 days.

Made this recipe? Let us know how it went in the comments below!