Baked Chicken Pot Pie

• 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

1. Heat oven to 350u0b0.
2. In a 2-quart casserole, place uncooked noodles.
3. Set aside.
4. In a large skillet, heat oil and saute carrots, celery, onion and parsley until almost tender.
5. Add broth, water and seasonings.
6. Bring to a boil.
7. Remove from heat and stir in chicken.
8. Pour chicken mixture over noodles; cover with crust.
9. Vent crust; brush lightly with milk.
10. Bake 25 to 30 minutes.

skinner wide egg noodles, oil, carrots, celery, onion, parsley, chicken broth, water, pepper, saffron, thyme, white chicken, crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=943769 (may not work)