Comments

Chicken Noodle Pot Pie Casserole — 61 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! 🙂

  10. I see from other replies that you recommend freezing before baking. My question is, after freezing, do you thaw it before baking or just pop it straight in the oven? Thank you.

    • Hi Callie, I would place the casserole in a cold oven straight out of the freezer. Cover with foil, bake an additional 45 minutes to the original 30 for a total of 75 minutes. The internal temp of the casserole needs to reach a temperature of 160°. Take the foil off the casserole for the last 30 minutes.

      • I just saw the “For the Freezer Version (Casserole)” section!!! Oops. I was so distracted by how delicious it looks in the pictures. Thanks for your help.

  11. Hi,I’m interested in making this recipe but have a few questions:1) can I use leftover chicken noodle soup? 2) can I use corn muffin mix for the crust? 3) If so do I still thicken the soup broth? Thanks for sharing your recipe

    • Hi Kimberly, If you use leftover soup, you’ll need to separate the vegetables and noodles from the broth. Use 4 cups of broth to make the gravy and then add the vegetables and noodles back into the casserole. You may have to add more vegetables and noodles depending on how much is in the leftover soup. Yes you can use any type of crust on the casserole.

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