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Chicken Noodle Pot Pie Casserole

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Chicken Noodle Pot Pie Casserole: Attention all busy home cooks: Are you tired of the same old chicken dinners? Looking for a delicious and easy way to upgrade your weeknight meals? Look no further than this mouthwatering Chicken Pot Pie Noodle Bake! Not your average pot pie, this hearty dish combines the classic flavors of chicken noodle soup with the comforting goodness of a pot pie. Picture layers of tender chicken, savory vegetables, and creamy broth, all topped with a buttery crescent roll crust. Excited yet? In this post, I’ll dive into the ins and outs of making this family-friendly casserole, including tips and tricks for creating the perfect balance of flavors and textures. Get ready to impress your loved ones with a cozy and satisfying meal that is sure to become a household favorite.

Make this Chicken Pot Pie Noodle Casserole on Monday and have enough for a few more days.  The perfect busy week night dinner.  Full of creamy gravy, vegetables, chicken and pasta!  All topped with a buttery crispy crust!

Chicken Noodle Pot Pie Casserole

Serve up a bowl of comfort with this creamy chicken pot pie noodles. Large enough for a crowd but also freezes beautifully for future easy weeknight dinners. I know getting a home cooked meal on the table for your family is important but sometimes being in the midst of after school activities can make it difficult. This chicken noodle pot pie casserole is easy to make, the perfect comfort food, and big enough for leftovers.

How to Make Chicken Noodle Pot Pie

Chicken Noodle Pot Pie Casserole

This noodle version of the classic chicken pot pie recipe combines two favorite recipes. Chicken pot pie and chicken noodle soup. A hearty dish that will leave your family full and satisfied. Busy weeknights just got a whole lot tastier!

CHICKEN NOODLE CASSEROLE INGREDIENTS LIST-full printable recipe below in recipe card

  • 3 pounds rotisserie chicken, shredded into large chunks
  • 12 ounce dry extra wide pasta, cooked according to package directions
  • 6 tablespoons butter
  • 1/2 cup plus 4 teaspoons all-purpose flour
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • 2 teaspoons poultry seasoning
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 cups frozen peas
  • 2 cups store bought carrots, shredded
  • 1 large can refrigerated crescent rolls
  • 2 tablespoons unsalted butter melted
  • 1/4 teaspoon black pepper

POT PIE INSTRUCTIONS

  1. Preheat oven to 400 degrees.
  2. Lightly spray a 9×13-inch baking dish with non stick cooking spray and set aside.
  3. Shred the chicken and set aside.
  4. Cook pasta in a large pot according to the package directions (al dente).
  5. In a large skillet, melt butter.
  6. Sprinkle flour over top of melted butter.
  7. Whisk the flour into the butter.
  8. Continue whisking 10 minutes until the flour reaches a nice brown (This will give the gravy and nutty flavor).
  9. Slowly whisk in half of the chicken broth.
  10. Whisk until smooth. Add remaining stock, heavy cream, poultry seasoning, salt and pepper.
  11. Whisk until smooth and the gravy thickens (about 10 minutes).
  12. Add (mixed vegetables) peas, carrots, shredded chicken and cooked egg noodles. Stir to combine. Pour into prepared casserole dish.
  13. Open the can of crescent rolls. Unroll and place on top of the chicken mixture. Press to the edges and seal the perforated seams. Brush on the 2 tablespoons of melted butter and sprinkle with pepper. Cut slits for air vents.
  14. Bake 25 to 30 minutes or until the pastry topping is light and golden brown.

Chicken Pot Pie Alterations

If you live in an area that doesn’t have crescent rolls or would prefer to use another type of dough, here are some ideas. 

  • PUFF PASTRY: Store Bought puff pastry adds a light and crispy topping.
  • HOMEMADE OR STORE BOUGHT BISCUITS: Using biscuits brings the casserole into a hearty homey feel. Whatever dough topping you choose, remember to add the melted butter!

Tip: How to Store Extra Gravy’s and Sauces

Chicken Noodle Pot Pie Casserole

HAVE DINNER READY IN MINUTES: Double the creamy sauce and freeze half for future use.  Then all that will be needed are a few more ingredients.  To freeze, I put a zip top bag inside of another zip top bag (label the outside bag), pour gravy into the inside bag, close, getting rid of as much air as possible.  Close the outside bag, lay flat in the freezer.  Once the gravy is frozen it can be stored upright like a file.  I freeze all my sauces this way to help save freezer room. NOTE: The sauce can also be frozen in a freezer safe airtight container.

How to Freeze Pot Pie Casserole

Prepare chicken pot pie casserole as directed. DO NOT BAKE…instead wrap with a layer of plastic wrap and foil. Label and freeze. The casserole will stay fresh up to 3 months. When ready to bake, take the casserole out of the freezer the day before, and let it defrost in the refrigerator overnight. Bake according to the recipe instructions. Easy weeknight meal!

More Chicken Pot Pie Recipes

Below you will find a recipe for chicken pot pie soup, my Grandma’s traditional chicken pot pie recipe, and a semi homemade version. All delicious and all easy to make recipes.

CAN I SKIP BROWNING THE FLOUR?

Chicken Noodle Pot Pie Casserole

BROWNING THE FLOUR: Toasting or browning the flour before you use it cooks out the raw taste so that it lends a nutty flavor. CAN YOU SKIP THIS STEP? Yes, but then you would be missing out on a layer of flavor.

THE CHICKEN

LEFTOVER CHICKEN: During the winter (AKA cold season) when a hot cup of homemade chicken noodle soup is a must. I make up two batches of homemade chicken broth. One for the soup and one for the freezer. This means I have an extra cooked chicken. I shred the chicken and put it into a freezer safe bag. Ready to use whenever I need shredded chicken. If you don’t have a supply of shredded chicken like I do then the second best thing is buying a rotisserie chicken from your grocery store. Of course you can use whatever leftover chicken you have on hand (boneless chicken breasts, chicken thighs).

MY FAVORTIE PASTA FOR THIS CASSEROLE

My favorite go to shape for this chicken casserole is WIDE EGG NOODLES.

THE FILLING

Chicken Noodle Pot Pie Casserole

The real star of this casserole is the filling. Or I should say the creamy homemade base. Even though everything in the casserole is store bought, adding a creamy homemade gravy brings it all together and creates the most delicious pot pie casserole.

THE FLAKY TOPPING

All you need to make a crispy flaky topping is a can of store bought dough!

MORE CASSEROLE RECIPES

GREEN BEAN CASSEROLE SOUP 2. CHILI MAC CASSEROLE 3. CORN CASSEROLE 4. TATER TOT BREAKFAST CASSEROLE
LATEST POSTS

In conclusion, Chicken Noodle Pot Pie Casserole offers a delicious twist on a classic comfort food dish. By combining the heartiness of traditional pot pie with the flavors of a warm chicken noodle soup, this casserole is sure to become a family favorite. Throughout this post, we have explored the various ways to make this dish, from using pre-made ingredients to creating a from-scratch masterpiece. We’ve also learned the importance of using high-quality ingredients and adding personal touches to make it truly unique. Whether you’re a seasoned chef or a beginner in the kitchen, Chicken Noodle Pot Pie Casserole is a simple yet satisfying meal that can bring everyone together.

Remember, the key to creating a ridiculously good dish is to infuse it with your own personality and creativity. Don’t be afraid to experiment and make it your own.

So go ahead, gather your ingredients, and get cooking! As you sit down to enjoy this hearty and delicious meal, let it serve as a reminder to embrace your inner chef and keep experimenting in the kitchen. And who knows, maybe this casserole will become a staple in your household, passed down for generations to come.

So don’t be afraid to try new things and add your own unique touch to this Chicken Noodle Pot Pie Casserole. And as always, happy cooking! 💗Sheryl

Chicken Noodle Pot Pie Casserole

Chicken Noodle Pot Pie Casserole

Yield: Serves 12
Prep Time: 40 minutes
Cook Time: 13 minutes
Total Time: 53 minutes

A crowd pleasing casserole full of comfort and topped with a flaky crust.

Ingredients

  • 3 pounds rotisserie chicken, shredded into large chunks
  • 12 ounce dry extra wide pasta, cooked according to package directions
  • 6 tablespoons butter
  • 1/2 cup plus 4 teaspoons all-purpose flour
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • 2 teaspoons poultry seasoning
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 cups frozen peas
  • 2 cups store bought carrots, shredded
  • 1 large can refrigerated crescent rolls
  • 2 tablespoons butter melted
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Lightly spray a 9x13-inch casserole dish with non stick cooking spray and set aside.
  3. Shred the chicken and set aside.
  4. Cook pasta according to the package directions.
  5. In a large skillet, melt butter.
  6. Sprinkle flour over top of melted butter.
  7. Whisk the flour into the butter.
  8. Continue whisking 10 minutes until the flour reaches a nice brown (This will give the gravy and nutty flavor).
  9. Slowly whisk in half of the chicken stock.
  10. Whisk until smooth.
  11. Add remaining stock, heavy cream, poultry seasoning, salt and pepper.
  12. Whisk until smooth and the gravy thickens (about 10 minutes).
  13. Add peas, carrots, shredded chicken and cooked pasta.
  14. Stir to combine.
  15. Pour into prepared casserole dish.
  16. Open the can of crescent rolls.
  17. Unroll and place on top of the chicken mixture.
  18. Press to the edges and seal the perforated seams.
  19. Brush on the 2 tablespoons of melted butter and sprinkle with pepper.
  20. Cut slits for air vents.
  21. Bake 25 to 30 minutes or until the pastry topping is light and golden.

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl

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Chicken Noodle Pot Pie Casserole

Comments

Chicken Noodle Pot Pie Casserole — 75 Comments

  3. This looks so yummy, thank you for sharing. I live in Australia and have never seen Country Crok Original spread or cresent rolls. What could I use instead….puff pastry? thanks 🙂

    Reply ↓

  5. I would like to do this recipe to serve about 150 people at a church gathering. would it make well in a large amount if I multiply the ingredients times twelve.(the amount standard ingredients serve)?

    Reply ↓

    • Hi Leah,
      Yes, I think this recipe would hold up great to multiplying it. I don’t think I would make the filling in one batch. I would probably multiply it by 4 and do 3 batches, then add the filling all together to fill your pan/pans. Good Luck! 🙂

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  7. I can’t raate this dish because I have not yet made it, but I’ll definately make it after my next trip to the grocery store. Just by reading the recipe I can say that it sounds delicious, and it’s certainly a very visually appealing casserole. I can’t wait to make & to enjoy it with my family.

    Reply ↓

  10. Just made this but used cream of chicken, chicken broth, and bouillon cubes. It is amazing!!! This will definitely be a frequent Sunday meal.

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  11. Hi! Made this a few nights ago…we all loved it. Used 2% milk instead of the cream and sautéed some shallots and garlic in the butter…still turned out delicious! Thanks for the great recipe!

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  15. It never occurred to me that noodles would be a good addition to a pot pie…what a great reason to have more noodles! Thank you for this recipe and the many others that we have enjoyed of yours.

    Reply ↓

    • Hi Laurie, They are the same size as wide egg noodles. Lasagna noodles is way too large. Google wide noodles for a picture. 🙂

      Reply ↓

  19. My finicky family LOVED this! I love make ahead meals and was wondering,do you think this would be a good freezer meal? My thought is to put it all together then freeze it before baking or would you recommend baking then freezing?

    Reply ↓

  21. could this be made ahead a few hours and bake later. Having ladies over and it looks decisions but would like to make ahead and put in oven when they get here

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  22. I have about half of my stew pot filled with leftover homemade chicken noodle soup. My husband likes thick spaghetti so I am going to take the leftover soup, add frozen peas and carrots and make a two crust chicken pot pie. I have never done this before, but the thought of it is very touching to my taste buds. I love all the suggestions from all of the ladies. Bon Appetit, Ya’ll

    Reply ↓

    • Hi Koni, Sorry about that…I just got a new recipe program and it adjusted the time wrong. It’s been corrected. I’m glad it was still correct in the recipe. I’m also glad you liked the recipe! 🙂

      Reply ↓

  28. I see from other replies that you recommend freezing before baking. My question is, after freezing, do you thaw it before baking or just pop it straight in the oven? Thank you.

    Reply ↓

    • Hi Callie, I would place the casserole in a cold oven straight out of the freezer. Cover with foil, bake an additional 45 minutes to the original 30 for a total of 75 minutes. The internal temp of the casserole needs to reach a temperature of 160°. Take the foil off the casserole for the last 30 minutes.

      Reply ↓

      • I just saw the “For the Freezer Version (Casserole)” section!!! Oops. I was so distracted by how delicious it looks in the pictures. Thanks for your help.

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  30. Hi,I’m interested in making this recipe but have a few questions:1) can I use leftover chicken noodle soup? 2) can I use corn muffin mix for the crust? 3) If so do I still thicken the soup broth? Thanks for sharing your recipe

    Reply ↓

    • Hi Kimberly, If you use leftover soup, you’ll need to separate the vegetables and noodles from the broth. Use 4 cups of broth to make the gravy and then add the vegetables and noodles back into the casserole. You may have to add more vegetables and noodles depending on how much is in the leftover soup. Yes you can use any type of crust on the casserole.

      Reply ↓

  31. This recipe is a keeper!! Went over wonderfully! Even my 16 yr old son (very picky) had a second helping!! The only thing I did differently.. was I used a bag of frozen mixed veggies. Otherwise I followed the exact recipe and it turned out perfectly! Thank You! 🙂

    Reply ↓

  33. Oh my, this is so good! Made it with leftover turkey, added onions, and used “Bell’s” seasoning, and it tasted like Thanksgiving! A definite keeper!

    Reply ↓

  36. I’m going to try this with my leftover chicken noodle soup I just made. We usually have leftovers from it and no one likes eating them so this sounds like a good way to use them in a different way.

    Reply ↓

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