Chicken Pot Pie Casserole

Categories: Pies | Poultry

Serves: 1 Servings

Ingredients:

4 1/2 c SKINNER Extra Wide Egg
-Noodles; (6 oz.) uncooked
2 tb Vegetable oil
1/2 c Sliced carrot
1/2 c Sliced celery
1/2 c Chopped onion
2 tb Chopped fresh parsley
1 3/4 c Ready-to-serve chicken
-broth; (14-1/2 oz. can)
1 1/4 c Water
1/4 ts Ground black pepper
1/4 ts Saffron; (optional)
1/4 ts Dried thyme leaves
2 c Chopped cooked chicken
1 Crust (1/2 of 15-oz. pkg.)
-refrigerated pie crusts;
-rolled out

Instructions:
Heat oven to 350°F. In 2-quart casserole, place uncooked pasta; set aside.
In large skillet, heat oil. Add carrot, celery, onion and parsley; cook
until almost tender. Add broth, water, pepper, saffron and thyme; heat to
boiling. Remove from heat; stir in chicken. Pour chicken mixture over
pasta; cover with crust, fluting edges. Vent crust for steam to escape;
brush lightly with milk for even browning, if desired. Bake 25 to 30
minutes or until crust is golden brown. 4 to 6 servings.
Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary."
on Jan 31, 1998

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