Pot Pie Pasta Casserole

It is recipes like this Pot Pie Pasta Casserole that make my weeknight dinner routine so much easier.

All it takes is 15 minutes of prep, throw it in the oven for 20 minutes, and you have a satisfying dinner the whole family will love.

This Pot Pie Pasta Casserole comes in handy for quick lunches throughout the rest of the work week too!

If you love this casserole recipe you’ll have to also try out this Hash Brown Chicken Casserole and this delicious Chicken Enchilada Casserole!

Ingredients you need to make pot pie pasta:

This recipe uses pantry staple ingredients and is a good freezer clean out meal too for the frozen veggies stashed in your freezer!

• Butter: salted or unsalted butter, either or works!
• Onion: yellow or white, diced nice and small
• Garlic
• Celery
• Peas & Carrots: the frozen peas and carrots is perfect for this meal
• Green Beans: frozen
• Egg Noodles: Egg noodles are my favorite to use in this casserole. I haven’t tested this recipe with any other noodle shape but I bet another small pasta shape would work well here.
• Fresh Thyme
• Rotisserie Chicken: I love the convenience of using a rotisserie chicken but feel free to use leftover shredded 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

1. Preheat oven to 375°F. Set aside a 9×13 inch baking dish.
2. Bring water to boil in a large pot for the egg noodles. Cook according to package, al dente 6-7 minutes. Drain and set noodles aside.
3. Shred the rotisserie chicken. ~3 cups. Set chicken aside in a bowl.
4. Melt butter in a large skillet over medium heat. Stir in the garlic, onion and celery and cook for ~3-4 minute. Add in the peas, carrots, green beans, thyme, salt and pepper and stir. Add in the flour and stir to coat the vegetables.
5. Add in broth and milk 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.
6. Pour the cooked noodles into the baking dish, followed by the chicken and then pour the vegetable mixture on top. Stir well until pasta, chicken and vegetable/sauce is evenly distributed.
7. 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. Like I mentioned above, I haven’t tested this recipe with another pasta shape but I am sure it would work well.

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Pot Pie Pasta Casserole

Pot Pie Pasta Casserole is loaded with shredded rotisserie chicken, al dente egg noodles, green beans, peas, carrots, celery, fresh herbs, and pantry staples like cream of chicken soup. It's total comfort and an easy weeknight dinner the whole family will love!

4.60 from 20 reviews

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8 people

Calories: 468kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Can opener

1x2x3x

Ingredients

• ▢ 12 oz. egg noodles, cooked al dente
• ▢ 2 Tbsp. butter, unsalted
• ▢ 2 cloves garlic, crushed
• ▢ 1/2 medium 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 (about 3 cups 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

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Instructions

• Preheat oven to 375°F. Set a 9×13 inch baking dish to the side.
• 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 rotisserie chicken and set aside in a bowl.
• Melt butter in a large skillet over medium heat. Stir in garlic, onion and celery and cook for ~3-4 minutes or until vegetables soften. Add in peas, carrots, green beans, thyme, salt and pepper and stir. Add in flour to coat the vegetables.
• Add in broth and milk and bring to a simmer for 3-5 minutes. Stir in cream of chicken and cream of mushroom soups. Stir until combined and remove from heat.
• Pour the cooked noodles into the baking dish, followed by the chicken and then pour the vegetable mixture on top. Stir well until pasta, chicken and vegetable/sauce is evenly distributed. Sprinkle the top of the casserole with pie crumbles (optional) and bake for 20-25 minutes or until hot and bubbly. Garnish with parsley and enjoy warm!

Video

Notes

• The pie crust crumbled on top is optional. 
• Use heavy cream instead of milk for an even creamier flavor.
• Taste the sauce and adjust seasonings if needed before stirring into the pasta and chicken. 
• Storage: keeps well properly stored in the fridge for 4-5 days. 

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

Nutrition

Serving: 1serving | Calories: 468kcal | Carbohydrates: 42g | Protein: 28g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 239mg | Potassium: 522mg | Fiber: 4g | Sugar: 5g | Vitamin A: 742IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 3mg

Hi, I’m Tawnie!

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.

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