
Yields:
8 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 10 mins
Cal/Serv:
553
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!
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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
- Step 1Preheat oven to 375°. In a large pot of boiling salted water, cook noodles for 5 minutes. Drain immediately and set aside.
- Step 2Meanwhile, 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.
- Step 3Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes.
- Step 4Remove 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.
- Step 5Bake until golden, 25 to 28 minutes.
- Step 6Sprinkle with parsley before serving.
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