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4.6 from 78 votes

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 people
Calories: 468 kcal
Course: Main Course
Cuisine: American

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 talks 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, .5 oz can cream of chicken
  • 1, .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, inch pie crust, crumbled (optional)
  • Parsley, garnish

Instructions

    Cup of Yum
  1. Preheat oven to 375°F. Set a 9x13 inch baking dish to the side.
  2. 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.
  3. Shred rotisserie chicken and set aside in a bowl.
  4. 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.
  5. 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.
  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. 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

  • 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 Information

Serving 1serving Calories 468kcal (23%) Carbohydrates 42g (14%) Protein 28g (56%) Fat 21g (32%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 118mg (39%) Sodium 239mg (10%) Potassium 522mg (15%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 742IU (15%) Vitamin C 21mg (23%) Calcium 86mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 468

% 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.