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Why I Love This Casserole
There’s something about a classic chicken pot pie that just hits the spot, but sometimes you want all that familiar goodness without all the fuss. That’s where this chicken pot pie casserole comes in. Swapping out the crust for noodles makes it even easier to prepare while still delivering that creamy, hearty filling packed with chicken and vegetables.
This is a favorite recipe for me because it’s super flexible. It works for a cozy weeknight dinner, but it’s just as good for serving a crowd. Plus, it’s a great way to use up any leftover chicken or veggies.
And let’s be honest, it’s got that Midwest comfort vibe. It’s warm, filling, and packed with flavor, which is exactly what you need for a home-cooked meal that feels special. A sprinkle of fresh herbs on top adds the perfect finishing touch, and just like that, an everyday dish becomes something truly special.
Chicken Pot Pie Casserole Ingredients
The best part about a chicken pot pie casserole is that it’s filled with simple ingredients that are pantry staples. Here’s everything you’ll need to make this dish.
- Pasta creates the base in this dish and is used instead of the traditional biscuit or pie crust. If you want a traditional recipe, make sure to check out my recipes for chicken pot pie with biscuits or chicken pot pie with cheddar crust.
- Chicken brings the protein and some additional heft to the dish, cooking alongside the vegetables.
- Butter and olive oil melt together to give both flavor and creaminess to the dish.
- Carrots act as a vegetable base in the dish, softening and becoming tender while baking, infusing flavor into the dish.
- Onion partners with the carrot base to create the vegetable
- Flour cooks to form the base of a roux, giving the dish a great level of thickness.
- Peas are a classic and necessary addition to this dish, giving it the chicken pot pie designation.
- Heavy cream brings thickening power to the dish, creating a richer, thicker casserole.
- Cream cheese partners with the heavy cream to boost the texture while adding tanginess to the dish.
- Cheddar cheese is yet another component that develops the texture while also bringing another level of flavor to the dish.
- Chicken stock adds a
- Kosher salt seasons the dish at each step, which is essential in creating a complex, flavorful dish.
- Black pepper
- Dried Italian seasoning is a perfect combination of oregano, rosemary, thyme, and basil.
The full amount of each ingredient can be found in the recipe card below.
How to Make Chicken Pot Pie Casserole
There are five steps to creating this chicken pot pie casserole recipe:
Step 1: Cook the pasta. Bring a pot of water to a boil. Season with salt. Add pasta and cook al dente according to package instructions.
Step 2: Cook the vegetables. Add the butter and olive oil to a large pot over medium heat. Dice the onion and chop the carrot. Add to the pot and season with salt and black pepper. Cook for 3-5 minutes until the onion becomes slightly transparent.
Step 3: Cook the meat. Dice the chicken breast into small, bite-sized pieces. Once the onions have softened, add the chicken. Season with Italian seasoning, salt, and black pepper. Let cook for 4-6 minutes until the chicken cooks through.
Step 4: Create the roux. Add flour to the chicken and vegetables. Mix together and let cook slightly, about 1-2 minutes. As it begins to brown, slowly add the chicken stock, scraping up the browned bits on the bottom. Add the heavy cream and bring to a simmer. Shred the cheddar cheese and chop the cream cheese into smaller cubes. Add both to the pot and stir until melted. Add the frozen peas and pasta noodles. Stir together until evenly combined.
Step 5: Assemble the dish. Crush the crackers into crumbs. Add the melted butter and mix together. Sprinkle over the top of the casserole in the pot. Place into a 375°F oven for 20-30 minutes until the top has crispened and the dish bubbles throughout. Let sit for 10 minutes before serving.
Recipe Tips
- Always salt pasta water before adding the noodles. This allows the salt to dissolve in the hot water and not just sit on top of the noodles.
- Cook the pasta to al dente so that the noodles do not end up overcooking once placed in the oven.
- In terms of food safety, make sure to cut your chicken on a separate meat-only cutting board and wash your spoon after stirring in the raw chicken. This will help to minimize contamination and keep your kitchen safe.
- Cut the block of cream cheese into smaller cubes. This will allow it to melt into the chicken and milk mixture faster, making the entire casserole prep time quicker.
Follow These Tips
Serving & Storage
To serve: Allow the dish to cool for at least 10 minutes before serving. This dish is hearty and can be served alone, but it will also work well with a side salad or bread.
To store: Place into an airtight container and refrigerate. The food will last for 7 to 10 days in the fridge.
Frequently Asked Questions
Be mindful of how large you cut the carrots. If they’re too small, they’ll become soggy. Keep them bite-sized, but a little larger, around ½-inch in size.
Of course! If using rotisserie chicken instead of cooking raw chicken breasts, you would add the chicken along with the cheese to make sure the meat is warmed through.
Personally, I would recommend baking the casserole within 8 hours of preparing it. As the pasta sits in the sauce, the noodles will continue to take on moisture, which means it should be baked as soon as possible. That said, preparing the dish in the morning and baking it for dinner should work.
Yes. After cooking down the mixture and adding the noodles on the stove, it can be poured into a 9 x 13-inch dish. The baking time should not change.
More Casserole Recipes
Have I Convinced You to Make This Recipe?
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Chicken Pot Pie Casserole
Ingredients
- 1 lb fusilli pasta
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 cup diced onion
- 1 cup diced carrot
- 2 tsp kosher salt
- 1 ½ lbs boneless skinless chicken breasts (about 2-3 breasts) cut into ½-inch bite-sized pieces
- 2 ½ tsp dried Italian seasoning
- ¾ tsp freshly ground black pepper
- ¼ cup all-purpose flour
- 3 cups chicken stock
- 1 cup heavy cream
- 1 ½ cups frozen peas
- 8 oz cream cheese room temperature, cut into 1-inch pieces
- 2 cups shredded cheddar cheese
Cracker crumb topping
- 3 tbsp unsalted butter melted
- 1 ½ cups crushed butter crackers
Instructions
- Preheat the oven to 375°F.
- Cook the pasta according to the package instructions from al dente. Once cooked, drain the pasta and set it aside.1 lb fusilli pasta
- Heat the butter and olive oil in an 8-quart Dutch oven over medium heat. Once melted, add the onion, carrot, and 1 tsp kosher salt. Sauté until the onion is softened and the carrot is crisp-tender, 3-5 minutes. Add the chicken, 1 tsp kosher salt, Italian seasoning, and black pepper. Sauté until the chicken is fully cooked, 4-6 minutes.4 tbsp unsalted butter, 1 tbsp olive oil, 1 cup diced onion, 1 cup diced carrot, 2 tsp kosher salt, 1 ½ lbs boneless skinless chicken breasts (about 2-3 breasts), 2 ½ tsp dried Italian seasoning, ¾ tsp freshly ground black pepper
- Sprinkle the flour over the cooked chicken and vegetables. Stir and cook the flour until it turns slightly golden and begins to stick to the bottom of the pan, 1-2 minutes. Slowly add the stock while stirring and scraping any browned bits off the pan, followed by the heavy cream. Continue to stir and heat until it is simmering.¼ cup all-purpose flour, 3 cups chicken stock, 1 cup heavy cream
- Add the peas, cream cheese, and cheddar cheese. Stir until the cheeses are melted, 2-3 minutes. Remove from the heat and fold in the prepared pasta.1 ½ cups frozen peas, 8 oz cream cheese, 2 cups shredded cheddar cheese, 1 lb fusilli pasta
- Combine the crushed crackers and melted butter. Sprinkle the mixture over the entire casserole. Bake in the preheated 375°F oven until the casserole is bubbling, 20-30 minutes. Remove from the oven and allow the casserole to rest for 10 minutes before serving.1 ½ cups crushed butter crackers, 3 tbsp unsalted butter
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I love chicken pot pie, so this caught my eye. Haven’t made it yet, but will, making modifications for a little healthier version.
I’m a journalist (writer, editor, proofreader), so I’m always reading with an eye for accuracy. (Sorry, but it’s the bane of a my profession!) Anyway, I noticed in the verbiage for this recipe the word “melt” was used referring to butter & olive oil… I believe the word should have been “meld” in this context.
All appears to look very professional & accurate, so keep up the good work! 🙂 😋
I saw you make this recipe at 4:30am when I couldn’t sleep!! I made it last night and it was so good! Perfect for a cool fall night. I did halve the recipe as it is only my husband and myself and it does make a lot. And I didn’t have heavy cream so used milk instead. This recipe is definitely going to be made again as it is so easy and delicious! Love your recipes!!
I’m going to make this tonight!
Superb. I used frozen mixed veggies and canned chicken to speed up prep and it was a hit. Look forward to trying as written because I think it will be even tastier. I was worried 3 cups of stock would be too much but the sauce thickened beautifully! Thank you!!!