We've all had a pot pie before, but have you had a Pot Pie Pasta Casserole?! I am all about remaking standard recipes and putting my healthy twist on them!
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It is recipes like this Pot Pie Pasta Casserole that make my weeknight dinner routine so much easier.
All is takes is 15 min prep, throw it in the oven for 25 minutes, and you have a satisfying dinner the whole family will love.
This Pot Pie Pasta Casserole came in handy for quick lunches throughout the rest of the work week – which is nice because it basically forces me to not eat out!
Ingredients you need to make pot pie pasta:
Butter
Onions
Garlic
Celery
Peas & Carrots
Green Beans
Egg Noodes
Fresh Thyme
Rotisserie Chicken
Cream of chicken soup
Cream of celery (or cream of mushroom)
Chicken broth
Milk
Salt and pepper
How to make a pot pie pasta casserole
Preheat oven to 375°F. Take out a 9×13 inch baking dish and set aside.
Bring a large pot of water to boil for the egg noodles. Cook according to package, al dente 6-7 minutes. Drain and set noodles aside.
Shred all of the chicken from the rotisserie chicken. I had ~3 cups shredded chicken when I was done shredding mine. Set chicken aside in a bowl.
In a large skillet over medium heat, melt the butter. Stir in the garlic, onion and celery and cook for 1 minute. Add in the peas, carrots, green beans, thyme and salt and pepper and stir. Add in the flour next to coat the vegetables.
Add in the broth and milk next and bring to a simmer. Simmer for 3-5 minutes then stir in the cream of chicken and cream of mushroom soups. Stir until combined and remove from heat.
Pour the cooked noodles down into the baking dish, followed by the chicken and then pour the vegetable mixture on top. Stir very well until pasta, chicken and vegetable/sauce is evenly distributed.
Sprinkle the top of the casserole with pie crumbles and bake for 25 minutes. Garnish with parsley and enjoy warm!
1,10.5 oz. cancan cream of mushroom (or cream of celery)
1cupmilk (or heavy cream)
1cupchicken broth
salt and pepper to taste
1,9 inchpie crust, crumbled (optional)
Parsley, garnish
Instructions
Preheat oven to 375°F. Take out a 9×13 inch baking dish and set aside.
Bring a large pot of water to boil for the egg noodles. Cook according to package, al dente 6-7 minutes. Drain and set noodles aside.
Shred all of the chicken from the rotisserie chicken. I had ~3 cups shredded chicken when I was done shredding mine. Set chicken aside in a bowl.
In a large skillet over medium heat, melt the butter. Stir in the garlic, onion and celery and cook for 1 minute. Add in the peas, carrots, green beans, thyme and salt and pepper and stir. Add in the flour next to coat the vegetables.
Add in the broth and milk next and bring to a simmer. Simmer for 3-5 minutes then stir in the cream of chicken and cream of mushroom soups. Stir until combined and remove from heat.
Pour the cooked noodles down into the baking dish, followed by the chicken and then pour the vegetable mixture on top. Stir very well until pasta, chicken and vegetable/sauce is evenly distributed. Sprinkle the top of the casserole with pie crumbles and bake for 25 minutes. Garnish with parsley and enjoy warm!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
Hi Tawni,
I love your recipes! My 20 year old grandson has lost 40 pounds through exercise and the proper choice of food. No more Pasta and reduce sugar and carbs! Some of your recipies include pasta, cream soup, or dried fruit. I make a pan of 5 energy bars weekly and would like to make the chicken pot pie for next week.
My question is: you have included the “nutrition facts” for the 5 ingredient energy bars (39.9 carbs and 26.8g sugar!) They are delicious but too many carbs and sugar. I am not able to find the nutrition facts for some of your other recipes. Are you including them in all your recipies or am I overlooking them? It would be helpful if you would include this information so we can select the recipies that are low in these item. We have been trying to limit carbs to 55-60 per day. Your advise will be most appreciated.
Thanks,
Sherri
Sherri –
Thank you so much for your comment! I’m happy to hear of your success with weight loss. I have added in the nutrition label now. Best of luck!
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Could you make the casserole in the morning and put it in the refrigerator until it is time to cook it?
Hi Rebecca! I have never done that but I am sure it would be perfectly OK if you did 🙂 I hope you love it!! Thank you! xo, Tawnie
Love that this is made in a casserole dish. Perfect for serving a large group or weekly meal prep!
All the delicious yummy ingredients in a pot pie but easy and convienant to make.
I love pot pie but I never get it right and everything comes out of the pie crust. This is such a good alternative and I prefer the noodles.
Thank you so much Jera!!
My whole family really enjoyed this meal!
I’m so glad, thank you Stephanie!
This casserole was seriously good. I had never had anything like it but I will again now for sure. It was also a big hit with my picky kids.
Thank you so much!!
Hi Tawni,
I love your recipes! My 20 year old grandson has lost 40 pounds through exercise and the proper choice of food. No more Pasta and reduce sugar and carbs! Some of your recipies include pasta, cream soup, or dried fruit. I make a pan of 5 energy bars weekly and would like to make the chicken pot pie for next week.
My question is: you have included the “nutrition facts” for the 5 ingredient energy bars (39.9 carbs and 26.8g sugar!) They are delicious but too many carbs and sugar. I am not able to find the nutrition facts for some of your other recipes. Are you including them in all your recipies or am I overlooking them? It would be helpful if you would include this information so we can select the recipies that are low in these item. We have been trying to limit carbs to 55-60 per day. Your advise will be most appreciated.
Thanks,
Sherri
Sherri –
Thank you so much for your comment! I’m happy to hear of your success with weight loss. I have added in the nutrition label now. Best of luck!
Nice! A classic comfort food with a healthy twist. And I love that it’s a “cook once, eat twice” meal! That is if there’s any left.
Me too! Thanks Sonali. Hope you are enjoying the holiday season! 🙂