Molly Yeh's Chicken Noodle Hotdish

foodnetwork.com

Rae

Kosher salt and freshly ground black pepper

8 ounces (226 grams) wide egg noodles

1 ½ cups crumbled butter crackers (such as Ritz, about 30 crackers (96 grams))

2 tablespoons (28 grams) melted unsalted butter, plus 4 tablespoons (56 grams) unsalted butter

2 medium carrots, chopped

2 stalks celery, chopped

2 medium leeks, halved and sliced, white and light green parts only

2 cloves garlic, finely chopped

2 teaspoons fresh thyme leaves

¼ cup (33 grams) all-purpose flour

½ teaspoon freshly grated nutmeg

½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

3 cups (720 grams) low-sodium chicken broth

1 cup (240 grams) heavy cream

4 cups skinless shredded rotisserie chicken meat (from about a 2 ¼-pound rotisserie chicken)

½ cup (60 grams) frozen peas

¼ cup (10 grams) chopped fresh Italian flat-leaf parsley, plus more for garnish

2 tablespoons (6 grams) chopped fresh dill, plus more for garnish

1 teaspoon lemon zest plus 1 tablespoon lemon juice

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