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Easy Chicken Pot Pie Casserole

This Easy Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender chicken, soft egg noodles, and a creamy homemade sauce, all baked under a golden crust. It’s perfect for busy weeknights and makes a satisfying family meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken shredded or chopped
  • 12 oz egg noodles cooked until tender
  • 2 cups frozen mixed vegetables
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp dried thyme
  • 1 sheet puff pastry or use biscuit dough

Equipment

  • Skillet
  • Baking Dish (9x13)
  • Saucepan

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 baking dish.
  2. Cook egg noodles until just tender. Drain and set aside.
  3. In a skillet, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes.
  4. Gradually add chicken broth and milk, whisking until the sauce thickens.
  5. Stir in frozen vegetables, cooked chicken, salt, pepper, and thyme. Simmer for 3-5 minutes.
  6. Add cooked noodles and mix until evenly coated with the creamy sauce.
  7. Transfer mixture to prepared baking dish and top with puff pastry or biscuit dough.
  8. Bake for 25-30 minutes, until golden and bubbly.
  9. Let rest for a few minutes before serving to allow sauce to thicken.

Notes

You can make this dish ahead, use other short pastas, or swap chicken with turkey. For a dairy-free version, substitute with plant-based butter and milk.