Make this Chicken Noodle Pot Pie Casserole on Monday and have enough for a few more days. The perfect busy week night dinner. Full of creamy gravy, vegetables, chicken and pasta! All topped with a buttery crispy crust!
Serve 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.
ALTERNATIVE CRISPY CRUST TOPPING:
If you live in an area that doesn’t have crescent rolls or would prefer to use another type of dough, here are some ideas. Puff Pastry adds a light and crispy topping while using canned or homemade biscuits brings the casserole into a hearty homey feel. Whatever dough topping you choose to use remember to add the melted butter!
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.