This Easy Chicken Pot Pie Casserole is the kind of dinner that brings everyone to the table fast. It has all the cozy flavor of a classic chicken pot pie, but with the comfort of noodles baked right in. Think tender chicken, soft egg noodles, and creamy sauce all baked under a golden crust. If you love homestyle meals that warm you from the inside out, this one is for you. It is simple, hearty, and perfect for busy weeknights when you want something that tastes like home.
Why You Will Love This Recipe
- It uses simple pantry ingredients and leftover chicken, so it is budget friendly.
- The creamy sauce and noodles make it feel like a hug in a bowl.
- You can prep it ahead or bake it fresh for an easy weeknight meal.
- It is family friendly, cozy, and perfect for any time of year.
Ingredients You Will Need
- Cooked chicken : any leftover chicken or rotisserie chicken works great.
- Egg noodles : give it that Pot Pie Noodle Casserole feel, soft and comforting.
- Frozen mixed vegetables : for color, sweetness, and easy prep.
- Butter and flour : create a simple roux for a creamy base without canned soup.
- Chicken broth and milk : make the sauce smooth and rich.
- Seasonings : salt, pepper, and thyme add that classic pot pie flavor.
- Puff pastry or biscuits : golden topping for a cozy finish.
Step by Step Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 baking dish.
- Cook your egg noodles until just tender, then drain and set aside.
- In a large skillet, melt butter and whisk in flour to make a roux. Slowly add chicken broth and milk until thickened.
- Stir in your vegetables, chicken, and seasonings. Let it simmer for 3 to 5 minutes.
- Add the cooked noodles and stir everything together until coated in the creamy sauce.
- Pour the mixture into your baking dish and top with puff pastry or biscuit dough.
- Bake for 25 to 30 minutes until golden and bubbly.
- Let rest for a few minutes before serving. The sauce will thicken as it cools.
Helpful Tips and Variations
- If you prefer, use penne or shells to make a Chicken Pot Pie Pasta Casserole twist.
- For a lighter version, make this a Chicken Pot Pie Casserole No Cream Soup by sticking with the homemade roux.
- Try adding shredded cheese for a creamy, comforting Chicken Noodle Pot Pie Casserole style dinner.
- Want another cozy option? Check out this creamy hamburger rice casserole for an easy weeknight idea.
- You can also try easy low carb taco casserole for a totally different flavor twist.
- If you love cheesy comfort food, don’t miss the cheesy ground beef potato casserole.
- For something unique and cozy, try this reuben bake recipe.
Serving and Storage
Serve this Easy Chicken Pot Pie Casserole with a fresh green salad or steamed veggies for a full meal. It also pairs beautifully with a slice of crusty bread to soak up the creamy sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm. If freezing, let the casserole cool first, then wrap tightly before freezing for up to 2 months.
Easy Chicken Pot Pie Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and grease a 9×13 baking dish.
- Cook egg noodles until just tender. Drain and set aside.
- In a skillet, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes.
- Gradually add chicken broth and milk, whisking until the sauce thickens.
- Stir in frozen vegetables, cooked chicken, salt, pepper, and thyme. Simmer for 3-5 minutes.
- Add cooked noodles and mix until evenly coated with the creamy sauce.
- Transfer mixture to prepared baking dish and top with puff pastry or biscuit dough.
- Bake for 25-30 minutes, until golden and bubbly.
- Let rest for a few minutes before serving to allow sauce to thicken.
Notes
FAQs
Can I make this Easy Chicken Pot Pie Casserole ahead of time?
Yes! You can assemble it up to one day in advance. Keep it covered in the fridge, then bake when ready to serve. If baking cold from the fridge, add about 10 extra minutes to the bake time. The flavor actually deepens overnight, making it even better the next day.
Can I use a different pasta in this Chicken Pot Pie Casserole With Noodles?
Absolutely. While egg noodles are classic, any short pasta like rotini, penne, or shells works great. The key is to slightly undercook your pasta before baking, so it holds up in the creamy sauce without getting mushy.
What if I do not have puff pastry for the topping?
No problem! You can use canned biscuit dough, crescent rolls, or even skip the topping and sprinkle crushed crackers for a crunchy twist. This Easy Pot Pie Casserole is very forgiving and turns out delicious every time.
How can I make this a Pot Pie Pasta Casserole without dairy?
To make it dairy free, use plant-based butter and milk alternatives. Coconut milk adds creaminess without changing the flavor much. The sauce will still be rich, cozy, and perfect for anyone avoiding dairy.
Can I use turkey instead of chicken?
Yes, turkey works beautifully, especially after the holidays. It’s a great way to use leftovers while still enjoying that creamy comfort of a Chicken Pot Pie Noodle Casserole feel. The flavors blend perfectly with any cooked poultry you have on hand.
Final Thoughts from Ama
There is something so comforting about this Easy Chicken Pot Pie Casserole. It reminds me of slow Sundays and cozy evenings when everyone is gathered around the table. Even if the crust isn’t perfect or the sauce bubbles over, it will still taste wonderful. That’s the beauty of real cooking, made with love and a little patience. I hope this casserole brings warmth to your kitchen and smiles to your table.