Easy Chicken Pot Pie Casserole
Craving pot pie but don’t have the time to make it? This creamy chicken pot pie casserole delivers all the comforting delicious flavors with only 10 minutes of active time! It’s a simple weeknight dinner that’s easy to make.
This pot pie casserole with chicken makes a full meal! But we like to add some freshly cooked biscuits for that pot pie flavor along with a simple veggie such as some air fryer asparagus or easy green beans.
Table of contents
Why You’ll Love This Simple Chicken Pot Pie Casserole!
- A simple weeknight dinner that’s hearty and delicious.
- Made with mostly pantry staples so it’s easy to keep the ingredients to make it on hand!
- All the flavors of a chicken pot pie but with way less work.
- A one-pot meal the whole family will love even your pickiest eater!
Chicken Pot Pie Casserole Ingredients
- Egg noodles: We like medium-width egg noodles but any will work.
- Canned soups: Cream of chicken and cream of mushroom soup add flavor and creamy texture to this easy chicken casserole.
- Chicken: For convenience use canned chicken breasts. You can also buy a rotisserie chicken and shred it.
- Frozen veggies: The mixed vegetable blend with corn, carrots, beans, and green beans is perfect!
- Chicken broth: Adds flavor and liquid to the dish making it taste even better.
- Cheddar cheese: Making the dish extra cheesy and delicious.
- Sour cream: Deepens the creaminess and rich flavors of the sauce.
- Seasoning: Garlic powder, salt, and pepper are all you need from your spice cabinet to flavor this dish.
How To Make Chicken Pot Pie Casserole
- Cook. The egg noodles using the instructions on the package. When ready, drain and add them back to the pot.
- Add. The chicken chunks and frozen veggies to the pot.
- Followed. By the cheese.
- Add. The sour cream to the pot.
- Next. Add in the chicken broth, seasoning, and canned soup to the pot.
- Stir. Everything until it’s well mixed and cook for 15-20 minutes.
Recipe Tips & Variations
- Don’t overcook the noodles. I actually recommend undercooking them slightly since they will continue cooking in the oven.
- Preheat the oven. The dish will cook more evenly and quickly when you start with a hot oven.
- More veggies. This dish is great to use up vegetables hanging around in the crisper drawer. Chop them up and mix them in along with the other ingredients. I’ve tried it with spinach, kale, broccoli, and cauliflower. Just make sure they’re chopped into similar-sized pieces as the frozen veggies.
- Ground meat. Swap the chicken for cooked and drained ground turkey or ground beef.
Frequently Asked Questions
Sure thing! This dish works great with all types of pasta. Use spaghetti noodles to make it more like creamy chicken spaghetti or any short pasta you have on hand. Just make sure to cook the pasta as directed on the package for al dente noodles.
Not really. Since it is made using frozen vegetables and pasta it’s not a good idea to freeze it to reheat later. The texture of both the pasta and vegetables may degrade significantly when frozen.
Yes, most definitely! Cook your pasta and allow it to cool completely. Then mix everything up as directed. Transfer it to a baking dish, cover it, and store it in the fridge for up to two days. When you’re ready to bake, remove it from the fridge and let it sit on the counter for about 30 minutes. Then continue cooking as directed. It may need a few more minutes to cook since it was refrigerated.
What To Serve With Easy Chicken Pot Pie Casserole
- It’s perfect for potlucks, serving a crowd, or delivering to a family in need of meals.
- We love this dish with salads. Try our easy 7-layer salad or pecan grape salad.
- Bread makes it easy to soak up all the creamy sauce. Serve it up with some flaky biscuits, homemade Jiffy cornbread, or some cheesy beer bread!
- Don’t forget dessert! Even weeknights can be special with a simple sweet! Chocolate peanut butter cookies are always a hit in our house.
Storing
- Store. Leftovers in the fridge for up to four days. I don’t recommend freezing.
- Reheat. In the microwave in one-minute intervals stirring in between each or in a skillet on the stove.
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More Comfort Food Recipes
Easy Chicken Pot Pie Casserole
Ingredients
- 12 oz package of medium egg noodles
- 2 cans of cream of chicken
- 1 can of cream of mushroom
- 2 cans of chunk chicken breasts, drained or you could use rotisserie chicken
- 1 package of frozen veggies
- 1 soup can of chicken broth
- 2 cups cheddar cheese
- 1 cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large pot, cook egg noodles according to package directions. Drain water and pour the noodles back into the large pot.
- Add cream of chicken, cream of mushroom, chicken chunks, frozen veggies, chicken broth, cheddar cheese, sour cream, garlic powder, salt, and pepper. Mix everything together with the noodles.
- Cook on medium heat, for 15-20 minutes. Serve with Pillsbury grand biscuits.
Notes
- Don’t overcook the noodles. I actually recommend undercooking them slightly since they will continue cooking in the oven.
- Preheat the oven. The dish will cook more evenly and quickly when you start with a hot oven.
- More veggies. This dish is great to use up vegetables hanging around in the crisper drawer. Chop them up and mix them in along with the other ingredients. I’ve tried it with spinach, kale, broccoli, and cauliflower. Just make sure they’re chopped into similar-sized pieces as the frozen veggies.
- Ground meat. Swap the chicken for cooked and drained ground turkey or ground beef.
- Store. Leftovers in the fridge for up to four days. I don’t recommend freezing.
- Reheat. In the microwave in one-minute intervals stirring in between each or in a skillet on the stove.
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