This is chicken pot pie! There's chicken made in a pot with pie noodles. You're right... there's no crust, but that's because that would chicken pie. A common mistake my friend! 😛
**Easily scalable by 2x or 3x, but you will probably want to move to a stock pot just in case!
Lay out chicken and season both sides with Salt and Pepper. Allow to sit for 10-15 minutes.
While chicken is seasoning, chop the vegetables and place in a bowl.
Toss vegetables in Salt and Pepper and set aside.
Heat oil in a pan for the chicken.
Pat dry the chicken and add to pan. Cook for about 7-8 minutes per side. After cooking set aside to rest.
Heat oil in a 5qt dutch oven. Add vegetables and sauté for 10 minutes; stirring occasionally.
Add chicken stock, water, bouillon cubes, and saffron (if using) and bring to a boil. Then reduce heat to a low simmer.
Add noodles in stages, stirring in between. This helps reduce clumping.
Allow it to simmer, covered, for 20-25 minutes. You cannot stir enough during this stage. The last thing you want is noodles sticking to the bottom and burning!!
While pot pie simmers, shred the chicken. The fastest way is to chop it a little then put it in a bowl and use a hand mixer.
Stir in the chicken and simmer for another 10 minutes.
Serve in a bowl with some buttered bread. 'cuz who doesn't love carbs with their carbs!
**We've found that if you season the vegetables and chicken, you don't need to add Salt and Pepper.
This is one recipe I recommend not seasoning more than when the directions say to, and do it to your individual bowl if you need more. It can quickly go from bland to too salty very quickly.
6 servings
Ingredients
Directions
Lay out chicken and season both sides with Salt and Pepper. Allow to sit for 10-15 minutes.
While chicken is seasoning, chop the vegetables and place in a bowl.
Toss vegetables in Salt and Pepper and set aside.
Heat oil in a pan for the chicken.
Pat dry the chicken and add to pan. Cook for about 7-8 minutes per side. After cooking set aside to rest.
Heat oil in a 5qt dutch oven. Add vegetables and sauté for 10 minutes; stirring occasionally.
Add chicken stock, water, bouillon cubes, and saffron (if using) and bring to a boil. Then reduce heat to a low simmer.
Add noodles in stages, stirring in between. This helps reduce clumping.
Allow it to simmer, covered, for 20-25 minutes. You cannot stir enough during this stage. The last thing you want is noodles sticking to the bottom and burning!!
While pot pie simmers, shred the chicken. The fastest way is to chop it a little then put it in a bowl and use a hand mixer.
Stir in the chicken and simmer for another 10 minutes.
Serve in a bowl with some buttered bread. 'cuz who doesn't love carbs with their carbs!
**We've found that if you season the vegetables and chicken, you don't need to add Salt and Pepper.
This is one recipe I recommend not seasoning more than when the directions say to, and do it to your individual bowl if you need more. It can quickly go from bland to too salty very quickly.