| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Pies, Poultry | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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." <diane@keyway.net> on Jan 31, 1998
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