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!

Course Main Course

Cuisine American

Keyword casserole, potpie, weeknightdinner

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 468kcal

Author Tawnie Graham of Kroll's Korner

Equipment

Can opener

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 9x13 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.
12 oz. egg noodles, cooked al dente
Shred rotisserie chicken and set aside in a bowl.
1 rotisserie chicken, shredded (about 3 cups shredded)
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.
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, salt and pepper to taste, 2 Tbsp. flour
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.
1, 10.5 oz can cream of chicken, 1 cup milk (or heavy cream), 1 cup chicken broth, 1, 10.5 oz. can can cream of mushroom (or cream of celery)
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!
1, 9 inch pie crust, crumbled (optional), Parsley, garnish

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.

Nutrition