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Title: Chicken Pot Pie Casserole Categories: Pies, Poultry Yield: 1 Servings 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 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." |