Chicken Pot Pie Casserole With Noodles – Comfort Food Made Simple

There are nights when you want something cozy, filling, and easy enough to pull together without fuss. This chicken pot pie casserole with noodles checks every box. It tastes like classic pot pie, but you skip the crust and use egg noodles instead.

The sauce is creamy and savory, the vegetables are tender, and the noodles soak up all that flavor. It’s family-friendly, weeknight-ready, and perfect for leftovers.

Why This Recipe Works

• Familiar flavors, simpler method: You get the creamy chicken-and-vegetable filling you love from pot pie, but without rolling dough or managing a pie crust.
• Fast and flexible: Rotisserie chicken, frozen vegetables, and pantry staples keep prep quick. You can swap ingredients based on what you have.
• Comfort with structure: Egg noodles give the casserole a satisfying bite and help thicken the sauce naturally.
• Make-ahead friendly: Assemble in advance and bake when you’re ready.

  It also reheats beautifully.

• Affordable and crowd-pleasing: Simple ingredients, big servings, and kid-approved taste.

Ingredients

• 12 ounces wide egg noodles
• 3 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 2 celery stalks, diced
• 2 medium carrots, diced (or use frozen mixed veggies)
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 1/2 cups low-sodium chicken broth
• 1 cup milk or half-and-half
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon poultry seasoning or a mix of dried thyme and sage
• 2 cups cooked, shredded chicken (rotisserie works well)
• 1 1/2 cups frozen peas and corn (or mixed vegetables), thawed
• 1/2 cup grated Parmesan cheese (optional)
• 1/2 cup sour cream or plain Greek yogurt for extra creaminess (optional)
• 1/4 cup chopped fresh parsley (optional)
• 1/2 cup crushed buttery crackers or breadcrumbs for topping (optional)
• 2 tablespoons melted butter for topping (optional)

Instructions

1. Boil the noodles: Heat a large pot of salted water. Cook egg noodles until just shy of al dente, 1–2 minutes less than package instructions. Drain and set aside.
2. Preheat the oven: Set to 375°F (190°C).

   Grease a 9×13-inch baking dish.

3. Sauté the aromatics: In a large skillet or pot, melt 3 tablespoons butter over medium heat. Add onion, celery, and carrots. Cook 6–8 minutes until softened.

   Stir in garlic and cook 30 seconds.

4. Make the roux: Sprinkle flour over the vegetables and stir until it coats everything, about 1 minute. This cooks out the raw flour taste.
5. Build the sauce: Gradually whisk in chicken broth, then milk. Stir constantly until smooth and slightly thickened, 3–5 minutes.
6. Season: Add salt, pepper, and poultry seasoning.

   Taste and adjust. The sauce should be well seasoned at this stage.

7. Fold in the good stuff: Add shredded chicken and peas/corn. Stir until heated through.

   If using Parmesan, sour cream or yogurt, and parsley, fold them in now for extra richness and brightness.

8. Combine with noodles: Add cooked egg noodles to the sauce and gently mix until coated.
9. Assemble: Transfer everything to the prepared baking dish. If using a topping, toss crushed crackers or breadcrumbs with melted butter and sprinkle over the casserole.
10. Bake: Bake 18–22 minutes, until bubbling around the edges and the top is lightly golden.
11. Rest and serve: Let it sit for 5–10 minutes before serving. This helps the sauce set and makes cleaner scoops.

How to Store

• Refrigerator: Cool completely, then cover.

  Store up to 4 days. Reheat covered in a 325°F oven until warmed through, or microwave in short bursts with a splash of broth or milk.

• Freezer: Assemble but don’t bake, or freeze leftovers. Wrap tightly and freeze up to 2 months.

  Thaw in the fridge overnight. Bake covered at 350°F until hot; uncover to crisp the topping.

• Meal prep tip: Portion into single-serve containers for easy lunches. Add a little extra broth when reheating to keep it creamy.

Why This Is Good for You

• Balanced meal in one dish: You get protein from chicken, carbohydrates from noodles, and fiber plus vitamins from vegetables.
• Customizable nutrition: Use whole wheat noodles for extra fiber, Greek yogurt instead of sour cream for more protein, and load up on veggies.
• Comfort without excess: Because the sauce is built from broth and milk, you control the richness and sodium more than with canned soup.

Common Mistakes to Avoid

• Overcooking the noodles: They will cook more in the oven.

  Slightly undercook them on the stovetop to prevent mushiness.

• Skipping the roux step: Flour needs a minute to cook with the butter. If you rush it, the sauce can taste raw or turn lumpy.
• Under-seasoning the sauce: Noodles and chicken are mild. Season the sauce well before adding noodles.
• Watery vegetables: If using frozen vegetables, thaw and pat dry.

  Excess water can thin the sauce.

• Baking too long: Overbaking dries out the casserole. Pull it when it’s just bubbling and lightly golden.

Alternatives

• Protein swaps: Use leftover turkey, rotisserie chicken, or cooked shredded pork. For vegetarian, swap in white beans or chickpeas and vegetable broth.
• Dairy-free: Use olive oil instead of butter, plant-based milk, and skip the cheese.

  Add a splash of dairy-free creamer for richness.

• Gluten-free: Use gluten-free egg noodles and a 1:1 gluten-free flour blend for the roux. Check broth labels for hidden gluten.
• Extra veggies: Stir in mushrooms, green beans, or spinach. Sauté mushrooms first to release moisture.
• Herb twist: Add fresh thyme, rosemary, or tarragon.

  A squeeze of lemon at the end brightens the flavor.

• Crispy topper: Swap crackers for panko or crushed potato chips. For a cheesy crust, add shredded cheddar or Gruyère.

FAQ

Can I use canned soup instead of making the sauce?

Yes. Use two cans of cream of chicken or cream of mushroom plus about 1/2–3/4 cup milk or broth to thin.

The flavor will be saltier and more processed, but it works in a pinch.

What kind of noodles work best?

Wide egg noodles are classic because they’re sturdy and cling to sauce. You can also use medium egg noodles, rotini, or shells. Adjust cook time to keep them slightly firm.

Can I make this ahead?

Absolutely.

Assemble up to a day in advance, cover, and refrigerate. Add 5–10 extra minutes to the bake time if it goes into the oven cold.

How do I keep the casserole from drying out?

Don’t overbake, and keep the sauce slightly looser than you think before it goes in the oven. If reheating, add a splash of broth or milk and cover to trap moisture.

Is there a way to lighten it up?

Use milk instead of half-and-half, swap sour cream for Greek yogurt, and lean on extra vegetables.

You can also reduce butter to 2 tablespoons and it will still be creamy.

Can I cook the chicken in the same pot?

Yes. Sear bite-size raw chicken in a little oil with salt and pepper, remove, then proceed with the vegetables and sauce. Add the cooked chicken back in before combining with noodles.

What if I don’t have poultry seasoning?

Use a mix of dried thyme, sage, and a pinch of paprika.

A little onion powder and garlic powder also help build that pot pie flavor.

How do I know when it’s done?

Look for visible bubbling around the edges and a lightly golden top. An instant-read thermometer should read at least 165°F in the center if you want a temperature check.

Final Thoughts

This chicken pot pie casserole with noodles is the kind of recipe you keep on repeat. It’s flexible, forgiving, and tastes like a warm hug after a long day.

Whether you use rotisserie chicken, frozen vegetables, or whatever you have on hand, it comes together fast and feeds a hungry crowd. Keep the ingredients handy, and you’ll always have an easy path to comfort on a weeknight.