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| 4 1/2 Tasse | Skinner Extra Wide Egg Noodles; (6 oz.) uncooked |
| 2 Esslöffel | vegetable oil |
| 1/2 Tasse | carrot sliced |
| 1/2 Tasse | celery sliced |
| 1/2 Tasse | onion chopped |
| 2 Esslöffel | parsley fresh, chopped |
| 1 3/4 Tasse | Ready-to-serve chicken broth; (14-1/2 oz. can) |
| 1 1/4 Tasse | water |
| 1/4 Teelöffel | black pepper ground |
| 1/4 Teelöffel | saffron optional |
| 1/4 Teelöffel | thyme leaves dried |
| 2 Tasse | chicken cooked, chopped |
| 1 | Crust (1/2 of 15-oz. pkg.) refrigerated pie crusts; rolled out |
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Heat oven to 350°F. In 2-quart 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.
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