Recipe - Chicken Pot Pie Casserole

4 One half cup SKINNER Extra Wide Egg
Noodles; (6 oz.) uncooked
2 tablespoon Vegetable oil
One half cup Sliced carrot
One half cup Sliced celery
One half cup Chopped onion
2 tablespoon Chopped fresh parsley
1 Three fourths cup Readytoserve chicken
broth; (14One half oz. can)
1 One fourth cup Water
One fourth teaspoon Ground black pepper
One fourth teaspoon Saffron; (optional)
One fourth teaspoon Dried thyme leaves
2 cup Chopped cooked chicken
1 Crust (One half of 15oz. pkg.)
refrigerated pie crusts;
rolled out

Heat oven to 350°F. In 2quart 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 recipeludigest Volume 01 Number 657 by "Diane Geary."
diane@keyway.net on Jan 31, 1998