Chicken Pot Pie Casserole
This chicken pot pie casserole recipe swaps the crust for noodles, which makes it both easy and super comforting. Every bite is packed with hearty, homey flavor that everyone loves.
Servings: 12 servings
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 for al dente. Once cooked, drain the pasta and set it aside.1 lb fusilli pasta
- Sauté the vegetables and chicken: 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
- Make the sauce: 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 pasta and cheese: 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
- Top and bake: 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
Serving: 1serving | Calories: 550kcal