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!
Servings 8 people
Calories 312kcal
Equipment
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 9x13 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.
Nutrition
Serving: 1serving | Calories: 312kcal