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Chicken Potpie Noodle Bake

Chicken Potpie Noodle Bake

All of the flavors and heartiness of classic chicken potpie in one make-ahead dish.

Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 to 10 servings
Author Rosemary Stelmach

Ingredients

For the Noodle Bake

  • 8 ounces egg noodles
  • 3 tablespoons butter
  • 2 1/4 cups peeled & small-diced carrots (about 13 ounces / 4 medium size carrots)
  • 1 1/2 cups diced celery (about 6 ounces / 3 celery stalks)
  • 1 cup trimmed green beans, cut into bite-size pieces (about 5 ounces)
  • 1 3/4 cups chopped onion (about 8 ounces / 1 large onion)
  • 2 garlic cloves, peeled & finely minced
  • kosher salt
  • freshly ground black pepper
  • finely chopped fresh herbs, if desired (thyme, sage, parsley and/or chives)
  • 3 tablespoons unbleached all-purpose flour
  • 2 cups chicken broth or stock
  • 2 cups heavy cream
  • 3 cups cooked shredded chicken (about 13 ounces)
  • 1 cup frozen peas (about 5.5 ounces)

For the Bread Topping

  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, peeled & finely minced
  • 2 cups fresh bread crumbs (about 4 ounces)
  • 2 tablespoons freshly grated parmesan
  • chopped fresh flat-leaf parsley, for garnish

Instructions

  1. Preheat oven to 375°. Lightly butter a 9 x 13 ovenproof baking dish.

    In a large pot of boiling salted water, cook the noodles until al dente. Do not overcook the noodles as they will continue to cook in the oven. Drain immediately and set aside.

  2. Meanwhile, in a large skillet over medium heat, melt the butter. Add the carrots, celery, green beans, onion and garlic. Season to your liking with salt and pepper. Cook until softened for about 10 minutes.

    At that time, if desired, add the fresh herbs. Stir in the flour and cook for about one minute. 

  3. Stir in the chicken broth and heavy cream. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened for about 3 to 5 minutes.

  4. Remove the skillet from the heat. Stir in the cooked noodles, chicken and frozen peas. When well combined, transfer the mixture into the prepared baking dish. Bake until heated throughout and bubbling on the edges for a total of about 30 minutes. 

  5. Prepare the Breadcrumb Topping: In a medium-sized skillet over medium heat, add the oil. When hot, add the minced garlic. After about one minute, add the breadcrumbs along with the grated parmesan. Stir around for several minutes to be sure the bread is well coated. If desired, season with salt and pepper.

    Remove the skillet from the heat. For the final ten minutes of baking, sprinkle the breadcrumb mixture over the surface of the casserole.

  6. When done, allow the noodle bake to rest at room temperature for 10 minutes before serving. If desired, finish with a scattering of chopped fresh parsley.