Chicken pot pie is traditionally made either with chicken, potatoes and vegetables or just chicken and vegetables because there is starch in the crust. But, there is absolutely no hard-and-fast rule about what needs to go inside of one. Chicken and noodles are a complementary and very comforting combination of tastes and textures and baking them inside of a crust only adds to their allure. If you'd prefer a chicken-noodle pie, make one.
Step 1
Preheat your oven to 350 degrees Fahrenheit.
Step 2
Spray a deep baking dish with nonstick cooking spray. Lay a premade, unbaked pie crust into the baking dish so that it drapes at least ¼ inch over the edges all the way around and the bottom is flat to the dish.
Step 3
Fill a pot two-thirds full of water, add a little salt, and bring it to a boil. When you have a good, rolling boil going, add half a package of flat egg noodles. Stir them to loosen them, and when the water returns to the boil, cook them for seven to nine minutes.
Step 4
Coat the bottom of a frying pan with olive oil, and heat it to medium. While it heats, pour about a cup of flour into a small bowl. Season the flour with sage, thyme, salt and pepper. One tsp. of each should be enough, but you can add less or more according to your individual taste.
Step 5
Coat the chicken well with the seasoned flour, and put it in the hot frying pan. Add the chopped garlic, onion and celery and cook the mixture, stirring and scraping constantly for five minutes or until the floured chicken starts to brown. Don't worry if it's not cooked through; it still has to bake and it won't be sitting long.
Step 6
Drain the noodles, which should be cooked by now. Toss them with a tiny bit of olive oil, and a sprinkle each of olive oil, salt and pepper. Transfer them to a large bowl.
Step 7
Add the chicken, garlic, onion and celery to the hot noodles and toss them. Add ¼ cup or so each of frozen corn, peas and diced carrots and toss everything together.
Step 8
Pour the mixed noodles, chicken and vegetables into your pie crust. Sprinkle everything lightly with flour and add enough chicken broth to come halfway up the sides of the crust. As the pot pie cooks, the flour on the chicken, the flour you added and the starch in the noodles will thicken the broth into a creamy gravy.
Step 9
Place the second pie crust on top of the filled pot pie and work your way around the edges twisting and crimping the two crusts together. Poke a hole or two in the top crust for steam to escape and bake the pot pie for at least 30 to 45 minutes to ensure that the chicken is cooked through.
Tips and Warnings
- Substitute cream-of-chicken, cream-of-mushroom or cheddar-cheese soup for half of the chicken broth for a richer pot pie.
- Never set cooked chicken on a plate or in a bowl that was used to hold raw chicken.
Things You'll Need
- Deep baking dish
- Nonstick cooking spray
- 2 premade, unbaked pie crusts
- Frying pan
- Olive oil
- Chicken breasts, cut into small cubes
- Flour
- Small bowl
- Sage
- Thyme
- Salt
- Pepper
- 2 to 4 garlic cloves, chopped
- 1 small onion, chopped
- Celery, chopped
- Corn
- Peas
- Carrots, diced
- Pot
- Water
- Egg noodles
- Large bowl
- Chicken broth
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