When it comes to comfort food, nothing beats a warm, hearty dish straight from the oven. Chicken pot pie casserole with noodles takes everything we love about the classic pot pie—creamy chicken, tender veggies, and savory flavor—and makes it even more filling by swapping in egg noodles for the traditional crust. This easy, family-friendly meal is perfect for busy weeknights, meal prep, or whenever you need a cozy dinner that brings everyone to the table.
Why You’ll Love Chicken Pot Pie Casserole With Noodles
This dish is a twist on a timeless favorite. Instead of fussing with pie crust, you combine cooked noodles with the creamy chicken and vegetable filling, then bake it all together until golden and bubbly. It’s hearty, versatile, and comes together with pantry staples.
- One-pan meal – You get protein, carbs, and veggies in every bite.
- Kid-friendly – Creamy noodles make it approachable even for picky eaters.
- Flexible recipe – Use rotisserie chicken, leftover turkey, or whatever veggies you have on hand.
- Great for leftovers – It reheats beautifully, making it ideal for lunches or quick dinners later in the week.
Ingredients You’ll Need
The beauty of chicken pot pie casserole with noodles is that most of the ingredients are easy to find and may already be in your kitchen.
- Chicken – Shredded rotisserie chicken or cooked chicken breasts.
- Egg noodles – Their soft texture absorbs the creamy sauce perfectly.
- Vegetables – Frozen mixed veggies (peas, carrots, corn, and green beans) keep things simple.
- Cream of chicken soup – Adds that rich, creamy base.
- Milk or chicken broth – To thin out the sauce and add flavor.
- Cheese (optional) – A sprinkle of cheddar on top makes it extra indulgent.
- Seasonings – Salt, pepper, garlic powder, onion powder, and parsley for freshness.
How to Make Chicken Pot Pie Casserole With Noodles
Step 1: Cook the Noodles
Bring a large pot of salted water to a boil and cook the egg noodles until just al dente. Drain and set aside.
Step 2: Prepare the Creamy Sauce
In a mixing bowl, combine the cream of chicken soup with milk or broth. Stir until smooth. Add seasonings to taste.
Step 3: Mix Everything Together
In a large bowl, combine shredded chicken, cooked noodles, frozen veggies, and the creamy sauce. Stir until everything is well coated.
Step 4: Assemble the Casserole
Transfer the mixture into a greased 9×13-inch baking dish. Top with shredded cheese if desired.
Step 5: Bake to Perfection
Bake at 350°F for 25–30 minutes, or until the casserole is bubbly and slightly golden on top. Let it rest for a few minutes before serving.
Tips for the Best Chicken Pot Pie Casserole With Noodles
- Don’t overcook the noodles – Since they’ll continue baking in the oven, keep them slightly firm.
- Make it from scratch – If you prefer, whip up a quick homemade white sauce instead of using canned soup.
- Add a crunchy topping – Crushed Ritz crackers or breadcrumbs mixed with melted butter give it a crispy finish.
- Use leftovers – Swap in turkey, ham, or even roast beef for a new twist.
- Freeze for later – Assemble the casserole, cover tightly, and freeze. When ready to eat, thaw overnight and bake.
Variations to Try
Healthier Version
Use whole wheat noodles, low-sodium soup, and plenty of fresh veggies. Swap the cheese topping for breadcrumbs to lighten it up.
Extra Creamy
Stir in a little cream cheese or sour cream with the sauce for an ultra-rich texture.
Spicy Kick
Add diced jalapeños, red pepper flakes, or hot sauce for a bold flavor boost.
Vegetarian Option
Skip the chicken and double up on mushrooms, broccoli, or chickpeas for a meat-free alternative.
What to Serve With Chicken Pot Pie Casserole With Noodles
This dish is filling on its own, but you can round out the meal with:
- Side salad with a tangy vinaigrette to cut through the richness.
- Garlic bread or dinner rolls for dipping into the creamy sauce.
- Roasted veggies like Brussels sprouts or asparagus for added nutrition.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Warm in the oven at 325°F or microwave in single servings until heated through. Add a splash of milk if the sauce seems too thick.
Why This Recipe Works Every Time
Chicken pot pie casserole with noodles combines everything people crave in a weeknight meal: it’s easy, hearty, comforting, and customizable. Unlike traditional pot pie, there’s no rolling or blind baking of crusts—just a quick mix, bake, and serve. It delivers that creamy, cozy flavor with minimal effort, making it a go-to recipe for families across the country.
Final Thoughts
If you’re searching for the ultimate comfort food, chicken pot pie casserole with noodles deserves a spot in your recipe rotation. It’s hearty enough for cold nights, quick enough for weeknights, and versatile enough to adapt to your family’s tastes. Whether you stick to the classic version or experiment with fun variations, this dish will keep everyone coming back for seconds.
Chicken Pot Pie Casserole With Noodles
Equipment
- Large Pot
- Mixing Bowl
- 9×13 Baking Dish
- Oven
Ingredients
Main Ingredients
- 3 cups shredded cooked chicken rotisserie or leftover chicken
- 8 oz egg noodles uncooked
- 2 cups frozen mixed vegetables peas, carrots, corn, green beans
- 1 can cream of chicken soup about 10.5 oz
- 1/2 cup milk or chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1 cup shredded cheddar cheese optional topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook egg noodles in salted boiling water until just al dente. Drain and set aside.
- In a large bowl, mix cream of chicken soup with milk or broth. Stir until smooth. Add garlic powder, onion powder, salt, pepper, and parsley.
- Add the shredded chicken, cooked noodles, and frozen vegetables to the bowl. Stir to combine everything evenly.
- Transfer mixture to prepared baking dish. Sprinkle shredded cheese on top if using.
- Bake uncovered for 25–30 minutes, or until bubbly and golden on top. Let rest for 5 minutes before serving.