Chicken Pot Pie Noodles Recipes
CHICKEN POT PIE CASSEROLE WITH NOODLES
This chicken pot pie casserole combines a Pennsylvania Dutch noodle pot pie with a more traditional crust-style pot pie for a hearty and comforting meal.
Provided by JRS_cook
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.
- Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl; stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.
- Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.
- Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.
- Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 594 calories, Carbohydrate 29.4 g, Cholesterol 131.1 mg, Fat 32.7 g, Fiber 0.9 g, Protein 44 g, SaturatedFat 12 g, Sodium 1221.3 mg, Sugar 5.5 g
PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE
PA Dutch chicken pot pie is a brothy comfort food similar to chicken noodle soup. This dish consists of delicious homemade noodle squares in slightly thickened broth along with chicken and vegetables.
Provided by Anna
Categories Main Course
Time 1h5m
Number Of Ingredients 17
Steps:
- If you don't already have some cooked chicken, you will need to cook chicken.
Nutrition Facts : ServingSize 1 serving, Calories 545 kcal, Carbohydrate 74 g, Protein 27 g, Fat 15 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1418 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 9 g
PENNSYLVANIA DUTCH CHICKEN POT PIE
Amish Chicken Pot Pie is a staple in the Pennsylvania Dutch community. Brothy and full of flavor, the homemade noodles add texture and body to this stew. Once you try it, you'll never want gravy-style crusted pot pie again!
Time 1h30m
Yield Serves: 6
Number Of Ingredients 13
Steps:
- Blend egg with milk and melted butter. Add liquids to flour and salt. Mix until combined being careful not to overmix. Using extra flour, generously sprinkle dough on both sides to avoid sticking. Roll noodle dough to about 1/8" thickness. Cut into pieces/squares approximately sized 2" by 2". No need to be perfect. Lay pieces onto flour dusted wax or parchment paper. Cover and set aside until needed. NOTE: Feel free to double the noodle recipe if you prefer extra. In the event you do, increase quantity of broth to 10 cups.
- In a large stock pot add chicken broth, chicken and a pinch of turmeric. Bring to a slow simmer. Cover and cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Remove chicken from broth and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces. To the stock pot add potatoes, carrots, celery and onion. Cook for 10 minutes uncovered at a low simmer. Bring to a boil and slowly add noodles piece by piece. NOTE: A rapid boil is key when adding noodles, otherwise they tend to stick to one another. Once all noodles have been added, reduce heat to a low simmer. Cover and cook for approximately 20 minutes until vegetables & noodles are tender. Uncover, add chicken and continue to cook on a low simmer for another 20 minutes. NOTE: This recipe gets better with time Season with salt & pepper, to taste. Add parsley as garnish.
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