One of favorite cheap and lazy meals! Good for any weeknight!

Now, darlin's, have I got a heartwarming dish to share with you today. It's like wrappin' yourself up in a patchwork quilt made of love and comfort food. It's my Baked Chicken Pot Pie Pasta, a twist on two classic comforts: the hearty pot pie my mama used to make and the comforting embrace of pasta in a creamy sauce. This dish is as wholesome as it is filling, born from generations of kitchen wisdom passed down over simmering pots and clinking oven dishes.

The pot pie itself takes root in the times where every little bit of food had to go a long way. It's about pulling together the ingredients you have — whether they be leftovers or garden pickings — and making something soul-satisfying. This baked pasta version extends the pot pie's legacy to our modern, bustling lives without departing from the rich, creamy flavors that define Midwestern home cooking. You might want to whip this up for a Sunday family dinner or to warm up the spirits when the chill winds blow in from the plains.

Now, when serving up this dish, I like to think about balance and color. A nice, crisp apple and walnut salad drizzled with a tangy vinaigrette, or some steamed green beans tossed with slivered almonds, add just the right amount of freshness to the meal. And don't forget some crusty bread for soppin' up that creamy sauce!

Servings: Serves 6 to 8 hungry souls

- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper, to taste
- 3 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 12 ounces egg noodles, cooked al dente and drained
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese, plus some for sprinklin'

1. Preheat your oven to 375°F and get yourself a bit of butter to grease a large baking dish.

2. In a big ol' skillet, melt the butter over medium heat. Add in your diced onion, carrots, and celery, cookin' 'em till they're just tender and smellin' like heaven, about 5 minutes. Stir in the garlic for another minute.

3. Sprinkle in the flour and stir it around to coat the veggies. Cook that roux for a couple of minutes to get rid of that raw flour taste.

4. Gradually whisk in the chicken broth, follow that with the milk, and keep on whiskin' so your sauce is as smooth as a pond at dawn. Add your thyme, sage, salt, and pepper.

5. Let that sauce bubble gently and thicken, then toss in your shredded chicken, peas, and corn. Give it a good stir and a smile.

6. Carefully mix in the cooked egg noodles, then pour this hearty mixture into your prepared baking dish.

7. Sprinkle the cheddar cheese and a handful of Parmesan over the top like a light snowfall.

8. Bake it in the preheated oven until it's bubbly and golden, about 25 minutes.

9. Let it sit a minute or two before servin', then sprinkle just a bit more Parmesan to top it off.

- If you've got fresh herbs, don't hesitate to use 'em! Fresh thyme and sage will make the flavors dance.
- Feel free to throw in any other veggies you have on hand — bell peppers, zucchini, even some mushrooms would be nice.
- For a little crunch, top your pasta with some buttery breadcrumbs before baking.
- And, if you're lookin' to lighten it up, you can swap out the whole milk for a reduced-fat option or even some chicken stock.

Gather your loved ones around the table, serve up this comfort by the spoonful, and watch as it brings smiles as warm as the dish itself. Enjoy, darlin's.