Chicken Pot Pie Bake 5 cups chicken broth 1 cup half and half 1 lb chicken, cooked and shredded 2-3 carrots, sliced 3 stalks of celery, diced 1 onion, diced 2 cloves of garlic, grated 3 cups uncooked pasta (smaller noodles work best) 1/2 cup peas italian seasonings Salt and pepper 5 tbsp butter, divided 1/3 cup panko Preheat the oven to 350 1. Begin by preparing the chicken and veggies. Set aside. 2. Heat a heavy bottomed/oven safe pot, melt 2 tbsp of butter and add in the onion, carrots and celery. Season with salt and pepper. Cook until soft, about 6-8 minutes. 3. Add in the garlic, stir for one minute. 4. Add in all of the chicken broth and half and half, italian seasonings and bring to a boil. 5. Add in the pasta, reduce to a simmer. Stir frequently for 10 minutes, until pasta is almost cooked. 6. Add in the chicken and peas. 7. Melt the remaining 2 tablespoons of butter, add in the panko and mix until the butter has been absorbed. Sprinkle over top of the chicken pot pie. 8. Bake in the oven for 20 minutes or until bubbling and golden brown. Enjoy! LTKxPrimeDay LTKFamily LTKSeasonal