The La Palma Chicken Pie Shop in Anaheim, California is an institution (an institution without a Web site, so you know they’re old school and proud of it). I haven’t been in years, probably double-digit years, but it doesn’t look like it’s changed much, still a classic 50s-era coffee shop/diner with naugahyde booths and counter seating.
And the chicken pie — oh the chicken pie! — a flaky double crust, filled with chicken, doused with gravy and served with a side of mashed potatoes. Did it even have vegetables? I don’t think so. Any-which-way, it put the frozen ones to shame (even to an 8-year old’s palette). I always ordered the pie, so it’s funny then, that on a cold, gray day, what I thought of was the La Palma Chicken Pie Shop’s chicken and noodles.
My mom always ordered the chicken and noodles. If you google chicken and noodles, most recipes turn to a can of cream of chicken or cream of mushroom soup for the sauce, but we’re not having that. The Chicken and Noodles at the La Palma Chicken Pie Shop wasn’t milky creamy, it was more like a cross between a chicken noodle soup and a chicken pot pie filling, with thick, chewy noodles in a gravy. So here’s my go at recreating it, with a little veg added for good measure. It’s comfort food in a pot and with a rotisserie chicken, dinner will be ready in 30-40 minutes.
One last thing, the noodles are key. Reames frozen noodles have that toothsome thickness that you really need to set this apart. Dried egg noodles are ok, but really, get the Reames (or a reasonable facsimile if you can).
Chicken & NoodlesPrint Recipe
- ~2 c. shredded cooked chicken (from a rotisserie chicken - roughly a breast and a thigh)
- 2 t. olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- 1/2 a medium onion, diced
- 3-4 crimini mushrooms, diced
- 1/2 t. dried thyme
- 1/2 t. salt (plus more to taste
- 1/2 16 oz. package of Reames frozen noodles
- 1 32 oz. box low-sodium chicken broth
- 1 1/2 c. water, divided
- 3 T. all purpose flour
Heat a Dutch oven over medium heat and add olive oil. Cook carrots, onion, celery and mushrooms for 3-4 minutes to begin to soften. Add in shredded chicken, chicken broth, 1 c. water, thyme and salt. If using regular (not low sodium) broth, add salt to taste.
Bring to a boil over high heat and add frozen noodles. Reduce heat, cover and simmer for 20 minutes until noodles are cooked through and vegetables softened. Whisk together the remaining 1/2 c. water and 3 T. flour to make a slurry. Stir slurry into the pot and continue simmering until the mixture thickens, about 5 minutes. Salt and pepper to taste.
Serve in large bowls and top with parsley for color.