Chicken Noodle Pot Pie Casserole

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Make this Chicken Noodle Pot Pie Casserole on Monday and have enough for a few more days.  The perfect busy week night dinner.

Chicken Noodle Pot Pie Casserole - Lady Behind The CurtainServe up a bowl of comfort with this chicken noodle pot pie casserole.  Large enough for a crowd but also freezes beautifully for future easy weeknight dinners.

I know getting a home cooked meal on the table for your family is important but sometimes being in the midst of after school activities can make it difficult.

This chicken noodle pot pie casserole is easy to make, hearty and big enough for leftovers.

Chicken Noodle Pot Pie Casserole - Lady Behind The Curtain

TIP:  Have dinner ready in minutes!  Double the gravy and freeze half for future use.  Then all that will be needed are a few more ingredients.  To freeze, I put a zip top bag inside of another zip top bag (label the outside bag), pour gravy into the inside bag, close, getting rid of as much air as possible.  Close the outside bag, lay flat in the freezer.  Once the gravy is frozen it can be stored upright like a file.  I freeze all my sauces this way to help save freezer room.

Chicken Noodle Pot Pie Casserole - Lady Behind The Curtain

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Chicken Noodle Pot Pie Casserole

Prep Time: 40 minutes

Cook Time: 13 minutes

Total Time: 53 minutes

Yield: Serves 12

Chicken Noodle Pot Pie Casserole

A crowd pleasing casserole full of comfort and topped with a flaky crust.

Ingredients

  • 3 pounds rotisserie chicken, shredded into large chunks
  • 12 ounce whole grain extra wide pasta, cooked according to package directions
  • 6 tablespoons butter
  • 1/2 cup plus 4 teaspoons all-purpose flour
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • 2 teaspoons poultry seasoning
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 cups frozen peas
  • 2 cups store bought carrots, shredded
  • 1 large can refrigerated Pillsbury, crescent rolls
  • 2 tablespoons butter melted
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Lightly spray a 9x13-inch casserole dish with non stick cooking spray and set aside.
  3. Shred the chicken and set aside.
  4. Cook pasta according to the package directions.
  5. In a large skillet, melt butter.
  6. Sprinkle flour over top of melted butter.
  7. Whisk the flour into the butter.
  8. Continue whisking 10 minutes until the flour reaches a nice brown (This will give the gravy and nutty flavor).
  9. Slowly whisk in half of the chicken stock.
  10. Whisk until smooth.
  11. Add remaining stock, heavy cream, poultry seasoning, salt and pepper.
  12. Whisk until smooth and the gravy thickens (about 10 minutes).
  13. Add peas, carrots, shredded chicken and cooked pasta.
  14. Stir to combine.
  15. Pour into prepared casserole dish.
  16. Open the can of crescent rolls.
  17. Unroll and place on top of the chicken mixture.
  18. Press to the edges and seal the perforated seams.
  19. Brush on the 2 tablespoons of melted butter and sprinkle with pepper.
  20. Cut slits for air vents.
  21. Bake 13 minutes or until the pastry topping is light and golden.

Notes

This recipe is from Lady Behind The Curtain

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MORE CASSEROLE RECIPES

1. APPLE CRESCENT CASSEROLE  2. SLOW COOKER GREEN BEAN CASSEROLE  3. CORN CASSEROLE  4. POTATO CASSEROLE  5. CHILI MAC CASSEROLE  6. POTATO APPLE CASSEROLE

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Comments

Chicken Noodle Pot Pie Casserole — 9 Comments

  1. This looks so yummy, thank you for sharing. I live in Australia and have never seen Country Crok Original spread or cresent rolls. What could I use instead….puff pastry? thanks :)

  2. I would like to do this recipe to serve about 150 people at a church gathering. would it make well in a large amount if I multiply the ingredients times twelve.(the amount standard ingredients serve)?

    • Hi Leah,
      Yes, I think this recipe would hold up great to multiplying it. I don’t think I would make the filling in one batch. I would probably multiply it by 4 and do 3 batches, then add the filling all together to fill your pan/pans. Good Luck! :)

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