Chicken Noodle Pie

chicken noodle pie.jpg

What’s a guy to do when faced with a hankering for chicken noodle soup, but has packed all of his spoons away until Soupruary? Chicken Noodle Pie, of course. Comfort food squared, my friends.



Double 3-2-1 plus one egg


2 Chicken Breasts, cooked and shredded

1/2 c Egg Noodles

6 Tbsp Butter

1 Onion

2 Stalks Celery, Chopped

2 Carrots, Chopped

2 c Chicken Broth

1/2 c Green Peas

2 tsp Turmeric

2 Tbsp Italian Parsley, chopped

3 Tbsp Flour

1/4 c Parmisan

1 Egg, beaten

Salt and Pepper to taste

Saute onion in butter until soft. Stir in celery, carrot and chicken until well integrated.

Place noodles and broth in a medium pot and bring to a boil for 5 minutes. Reduce to simmer and add peas, saute and spices for 5 more minutes. Stir flour into 1/4 c water and stir into broth. Simmer until thick, stir in parmisan and egg and remove from heat. Salt and pepper to taste.

Pour filling into shell and seal with top crust. Ventilate and bake 35 minutes at 400 degrees.

Originally: Chicken Noodle Pie

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