Pot Pie Pasta Casserole
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 people
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Calories
468 kcal
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Course
Main Course
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Cuisine
American
Pot Pie Pasta Casserole
Description
This casserole starts with al dente egg noodles combined with shredded rotisserie chicken and a vegetable medley including peas, carrots, green beans, onion, celery, and fresh thyme. Butter sautés the aromatics and garlic, then flour is added to create a roux base. The mixture is simmered with chicken broth, milk, and canned cream of chicken and mushroom soups to form a creamy sauce.
After mixing the pasta, chicken, and vegetables in a baking dish, it is topped optionally with crumbled pie crust for added texture before baking at 375°F until hot and bubbly. The dish offers a comforting blend of creamy, tender pasta and chicken with savory notes from the herb and soups.
This casserole can serve as a convenient way to use rotisserie chicken and frozen vegetables, making it practical for easy family dinners. Adjusting milk or cream and seasoning before baking allows for personalized richness and flavor. Parsley garnish adds freshness to the finished dish.
Ingredients
- 12 oz. egg noodles cooked al dente
- 2 Tbsp. butter unsalted
- 2 cloves garlic crushed
- 1/2 medium onion white or yellow, diced
- 3 talks celery chopped
- 2 cups peas frozen, slightly thawed
- 2 cups carrots frozen, slightly thawed
- 1 cup green beans frozen, slightly thawed
- 1 Tbsp. thyme fresh, chopped
- 2 Tbsp. flour
- 1 rotisserie chicken shredded, about 3 cups
- 1, .5 oz can cream of chicken soup
- 1, .5 oz. can cream of mushroom or cream of celery, canned
- 1 cup milk or heavy cream
- 1 cup chicken broth
- salt to taste
- black pepper to taste
- 1, inch pie crust crumbled, optional
- parsley for garnish
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.
- 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!
Notes
- Adding crumbled pie crust on top is optional and adds a crunchy texture when baked.
- Use heavy cream instead of milk for a creamier sauce if desired.
- Taste sauce before combining with pasta and chicken to adjust seasoning as needed.
- Store leftovers properly refrigerated and consume within 4–5 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 468kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 239mg | 10% |
| Potassium | 522mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 742IU | 15% |
| Vitamin C | 21mg | 23% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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