Chicken Pot Pie Casserole
| Yield: | 1 Servings |
| Categories: | Pies, Poultry |
| 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 |
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