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

Chicken Noodle Pot Pie Casserole - Lady Behind The Curtain Create your own Recipe Box and save your favorite Lady Behind The Curtain recipes.  Make a Meal Plan with your favorite recipes and ZipList will automatically add the ingredients to a Shopping List.

Chicken Noodle Pot Pie Casserole

Preparation 40 minutes 2017-10-17T00:40:00+00:00 Cook Time 30 minutes 2017-10-17T00:30:00+00:00 Serves Serves 12     adjust servings

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


  • 3 pounds rotisserie chicken, shredded into large chunks
  • 12 ounce dry 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


  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 25 to 30 minutes or until the pastry topping is light and golden.

Recipe Notes

This recipe is from Lady Behind The Curtain





Chicken Noodle Pot Pie Casserole — 52 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! 🙂

  3. I can’t raate this dish because I have not yet made it, but I’ll definately make it after my next trip to the grocery store. Just by reading the recipe I can say that it sounds delicious, and it’s certainly a very visually appealing casserole. I can’t wait to make & to enjoy it with my family.

  4. Just made this but used cream of chicken, chicken broth, and bouillon cubes. It is amazing!!! This will definitely be a frequent Sunday meal.

  5. Hi! Made this a few nights ago…we all loved it. Used 2% milk instead of the cream and sautéed some shallots and garlic in the butter…still turned out delicious! Thanks for the great recipe!

  6. It never occurred to me that noodles would be a good addition to a pot pie…what a great reason to have more noodles! Thank you for this recipe and the many others that we have enjoyed of yours.

    • Hi Laurie, They are the same size as wide egg noodles. Lasagna noodles is way too large. Google wide noodles for a picture. 🙂

  7. My finicky family LOVED this! I love make ahead meals and was wondering,do you think this would be a good freezer meal? My thought is to put it all together then freeze it before baking or would you recommend baking then freezing?

  8. could this be made ahead a few hours and bake later. Having ladies over and it looks decisions but would like to make ahead and put in oven when they get here

  9. I have about half of my stew pot filled with leftover homemade chicken noodle soup. My husband likes thick spaghetti so I am going to take the leftover soup, add frozen peas and carrots and make a two crust chicken pot pie. I have never done this before, but the thought of it is very touching to my taste buds. I love all the suggestions from all of the ladies. Bon Appetit, Ya’ll

    • Hi Koni, Sorry about that…I just got a new recipe program and it adjusted the time wrong. It’s been corrected. I’m glad it was still correct in the recipe. I’m also glad you liked the recipe! 🙂

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