Pot Pie Pasta Casserole

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!

Ways to adapt this recipe

Mix up the veggies! Omit or use different veggies. Broccoli is a really great addition. Mix and match the veggies you love most!

Use chicken breasts, chicken thigh meat, or leftover turkey or ham.

Switch out the egg noodles for your favorite pasta shape!

Kroll’s Korner on Pinterest

Tap here to pin recipes from Kroll’s Korner for later! You’ll find healthy (mostly) recipes that are realistic and easy to make. Happy Pinning! xo

Thank you so much for reading & supporting Kroll’s Korner! This post includes affiliate links for products I actually use in my own home and personally recommend. Should you make a purchase using one of these links, Kroll’s Korner will earn a small commission at no extra cost to you, which helps me continue to bring you great original content. Thank you!

Pot Pie Pasta Casserole

We've all had a pot pie before, but have you had a Pot Pie Pasta Casserole?! It's an easy weeknight dinner the whole family will love!

5 from 6 votes

Print Recipe Pin Recipe Rate

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8 people

Calories: 312kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• 9×13 inch baking dish
• Can opener

Ingredients

• 12 oz. egg noodles, cooked al dente
• 2 Tbsp. butter, unsalted
• 2 cloves garlic, minced
• 1/2 white or yellow onion, diced
• 3 stalks celery, chopped
• 2 cups frozen peas & carrots, slightly thawed
• 1 cup frozen green beans, slightly thawed
• 1 Tbsp. fresh Thyme, chopped
• 2 Tbsp. flour
• 1 rotisserie chicken, shredded
• 1, 10.5 oz can cream of chicken
• 1, 10.5 oz. can can cream of mushroom (or cream of celery)
• 1 cup milk (or heavy cream)
• 1 cup chicken broth
• salt and pepper to taste
• 1, 9 inch pie 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!

Video

Notes

The pie crust crumbled on top is optional.

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1serving | Calories: 312kcal