Baked Chicken Pot Pie - cooking recipe

Ingredients

4 1/2 c. (6 oz.) Skinner wide egg noodles, uncooked
2 Tbsp. oil
1/2 c. sliced carrots
1/2 c. sliced celery
1/2 c. diced onion
2 Tbsp. parsley
1 3/4 c. (14 1/2 oz.) chicken broth
1 1/4 c. water
1/4 tsp. pepper
1/4 tsp. saffron
1/4 tsp. thyme
2 cans chunk white chicken
1 prepared pie crust

Preparation

Heat oven to 350\u00b0.
In a 2-quart casserole, place uncooked noodles.
Set aside.
In a large skillet, heat oil and saute carrots, celery, onion and parsley until almost tender.
Add broth, water and seasonings.
Bring to a boil.
Remove from heat and stir in chicken.
Pour chicken mixture over noodles; cover with crust.
Vent crust; brush lightly with milk.
Bake 25 to 30 minutes.