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Chicken Pot Pie Noodle Bake

Chicken Pot Pie Noodle Bake
Chicken Pot Pie Noodle Bake

Chicken Pot Pie Noodle Bake

Chicken Pot Pie Noodle Bake is so delicious. Think of a large Chicken Pot Pie in a casserole dish. It’s a great recipe to make when you don’t have a lot of time, since you can use a store-roasted chicken to save even more time. You can also use left over turkey after Thanksgiving. We use our Savory Onion Seasoning in the recipe. It adds a wonderful flavor to the chicken and vegetables. Very savory and very delicious. We hope you like it as much as we do. It could become part of your regular recipe repertoire.

Serves 6 to 8

12 oz. Egg Noodles
2 Tablespoons Butter
2 Garlic Cloves, Minced
1 Large Onion, Chopped
2 Large Celery Stalks, Diced
2 Medium Carrots, Diced
Kosher Flake Salt
Freshly Ground Black Pepper
4 Tablespoons Flour
2 Cups Heavy Cream
2 Cups Low-sodium Chicken Broth
3 Cups Cooked Shredded Chicken (or Turkey)
¾ Cup Frozen Peas
¾ Cup Frozen Corn
3 Tablespoons Sheffield’s Savory Onion Seasoning
½ Cup Freshly Grated Parmesan
½ Cup Panko Breadcrumbs
1 Tablespoon Extra-Virgin Olive Oil
¼ Cup Freshly Chopped Parsley, for Garnish

Preheat oven to 375°F. Bring a large pot of salted water to a boil. Cook the noodles for 5 minutes. Drain and set aside until needed.

While noodles are cooking, melt the butter in a large 12″ skillet over medium heat. Add the garlic, onion, celery, and carrots. Season with 2 teaspoons of the Kosher salt 2 teaspoons of the freshly ground black pepper. Cook about 3 to 4 minutes until softened. Add the flour, stir until combined and cook 1 minute.

Add the heavy cream and chicken broth. Raise the heat, bring to a boil, then reduce to a simmer and cook about 3 to 4 minutes until thickened. Stir occasionally.

Remove from the heat. Add the Savory Onion Seasoning. Stir to combine. Add the noodles, chicken, peas, and corn. Gently stir to combine everything. Transfer the mixture into a 9″ x 13″ baking dish. In a small mixing bowl, add the Parmesan cheese, Panko breadcrumbs and olive oil. Stir to combine. Another teaspoon of salt and black pepper, or to taste. Stir again and sprinkle evenly on top.

Bake, 25 to 30 minutes until golden brown. Check after 25 minutes. Remove from the oven, garnish with parsley and serve immediately. Enjoy!