There are some nights when only the coziest, most comforting meal will do. You know the ones. Maybe it was a long day at work, or the weather is a little gloomy, and all you want is something warm and satisfying. For those moments, I always turn to this amazing Chicken Pot Pie Casserole.
It has all the creamy, savory goodness of a traditional pot pie but with none of the work. Seriously. It’s a simple, one pot recipe that comes together in a snap. It’s the kind of dinner that feels like a warm hug in a bowl, and I can’t wait to share it with you.
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Why You’ll Love This Recipe
First off, the simplicity is a huge win. We are talking about a true one pot meal here, which means less time cleaning up and more time enjoying your dinner. That’s always a good thing in my book. Everything gets mixed together in the same pot you cook the noodles in. Easy peasy.
The flavor is just incredible. It’s rich, creamy, and packed with chicken and veggies. The combination of cream of chicken and cream of mushroom soups creates a wonderfully savory base. Add in some cheddar cheese and sour cream, and you get this delicious tang and creaminess that is just so good.
This recipe is also incredibly flexible. It’s a fantastic way to use up leftover chicken. If you have some from a roast or a store bought rotisserie chicken, this is the perfect place for it. This version is almost a Rotisserie Chicken Pot Pie in casserole form.
It’s also a meal the entire family will get behind. Kids love the cheesy noodles and familiar flavors, and adults appreciate how quickly it comes together on a busy weeknight. It’s a comforting classic made modern and simple.
Ingredients
What I love most about this Chicken Potpie Casserole is how it uses pantry staples. You likely have most of these items on hand already. Here’s what you’ll need to gather.
- 12 oz package of medium egg noodles
- 2 cans of cream of chicken soup
- 1 can of cream of mushroom soup
- 2 cans of chunk chicken breasts, drained
- 1 package of frozen veggies (mixed veggies work great)
- 1 soup can of chicken broth
- 2 cups cheddar cheese, shredded
- 1 cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
And don’t forget some warm biscuits for serving. Pillsbury Grands are a fantastic choice for soaking up all that creamy sauce.
Step-By-Step Instructions
Alright, let’s get cooking. This Quick Chicken Pot Pie comes together so fast, you’ll be sitting down to eat in no time.
Step 1: Cook The Noodles
First, grab a large pot. You’ll be making the whole dish in this, so make sure it’s big enough to hold everything. Fill it with water and bring it to a boil.
Cook your egg noodles according to the package directions. You want them to be tender but still have a little bite. Once they’re done, drain the water out completely and pour the noodles right back into the pot.
Step 2: Combine Everything
Now for the fun part. With the noodles back in the warm pot, it’s time to add all the other ingredients. There is no special order here. Just dump everything in.
Add the cream of chicken soup, cream of mushroom soup, the drained chunk chicken, and the entire bag of frozen veggies. You don’t even need to thaw them first. Then pour in the chicken broth.
Next, add the shredded cheddar cheese, the sour cream, garlic powder, salt, and pepper. Give everything a good, gentle stir. You want to mix it all together until it’s well combined, coating every single noodle in that creamy sauce.
Step 3: Heat And Serve
Place the pot back on the stove over medium heat. Let it cook for about 15 to 20 minutes, stirring occasionally to prevent anything from sticking to the bottom.
You’ll know it’s ready when the mixture is hot, bubbly, and the cheese is completely melted. The whole kitchen will smell amazing. Serve your delicious Chicken Pot Pie Casserole hot, preferably with a warm biscuit on the side.
How To Store Leftovers
If you happen to have any leftovers, storing them is super simple. First, let the casserole cool down to room temperature. You never want to put a hot dish directly into the fridge.
Once it’s cooled, transfer the Chicken Potpie Casserole to an airtight container. It will keep well in the refrigerator for up to 3 or 4 days. It’s a great dish for meal prepping lunches for the week.
When you’re ready to eat it again, you can reheat it in the microwave in individual portions. Or, you can gently warm it on the stovetop over low heat. You might want to add a little splash of milk or chicken broth to loosen it up as it reheats.
Tips
Want to make this Chicken Pot Pie Casserole even better? Here are a few little tips and tricks I’ve learned along the way.
Feel free to switch up the veggies. A standard bag of mixed peas, carrots, corn, and green beans is classic. But you could also add mushrooms, broccoli florets, or potatoes. Just make sure they are cut into small pieces.
For the chicken, canned chicken is convenient, but using a Rotisserie Chicken Pot Pie style approach with shredded rotisserie chicken adds so much flavor. You could also use any leftover cooked chicken you have on hand. About 2 to 3 cups of shredded chicken works perfectly.
If you like your casserole extra cheesy, feel free to add more. You could also sprinkle some extra cheese on top during the last few minutes of cooking and let it get all melty. A mix of cheddar and mozzarella would be wonderful.
If you want a crunchier topping, you can transfer the mixture to a baking dish after combining. Top it with crushed crackers, breadcrumbs, or French fried onions. Then bake it at 375°F for about 20 minutes, until it’s bubbly and the topping is golden brown. This adds a lovely texture contrast.
Conclusion
And there you have it. A truly simple, comforting, and delicious Chicken Pot Pie Casserole that is sure to become a family favorite. It’s the perfect weeknight dinner when you need something wholesome and fast.
This recipe proves that you don’t need a lot of time or fancy ingredients to make a memorable meal. With just a few pantry staples, you can create a warm, satisfying dish that brings everyone to the table. I hope you enjoy this easy Chicken Potpie Casserole as much as my family does.
FAQ
Can I Use Fresh Chicken Instead Of Canned Or Rotisserie?
Yes, you absolutely can. You will need to cook it first. You can boil or pan fry about one pound of boneless, skinless chicken breasts or thighs. Once cooked, shred or dice the chicken and add it to the pot along with the other ingredients.
Can I Make This Ahead Of Time?
This is a great make ahead dish. You can assemble the entire casserole, without heating it through, and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to eat, just heat it on the stovetop as directed. You may need to add a few extra minutes to the cooking time.
Is This Recipe Freezer Friendly?
Yes, it freezes quite well. For the best results, I recommend slightly undercooking the noodles so they don’t become too soft after thawing and reheating. Let the casserole cool completely, then store it in a freezer safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
What Else Can I Serve With This Casserole?
Warm biscuits are the classic pairing for this Quick Chicken Pot Pie. A simple side salad with a light vinaigrette would also be a great addition to cut through the richness of the casserole. Some steamed green beans or roasted asparagus would also work well.
Creamy Chicken Pot Pie Casserole
This easy one-pot Chicken Pot Pie Casserole delivers classic creamy, savory flavor without the fuss. It’s packed with chicken, veggies, and cheesy noodles, making it the perfect comforting weeknight dinner for the whole family.
Requirements
Ingredients
Instructions
- First, grab a large pot. You’ll be making the whole dish in this, so make sure it’s big enough to hold everything. Fill it with water and bring it to a boil. Cook your egg noodles according to the package directions. You want them to be tender but still have a little bite. Once they’re done, drain the water out completely and pour the noodles right back into the pot.
- Now for the fun part. With the noodles back in the warm pot, it’s time to add all the other ingredients. There is no special order here. Just dump everything in. Add the cream of chicken soup, cream of mushroom soup, the drained chunk chicken, and the entire bag of frozen veggies. Then pour in the chicken broth.
- Next, add the shredded cheddar cheese, the sour cream, garlic powder, salt, and pepper. Give everything a good, gentle stir. You want to mix it all together until it’s well combined, coating every single noodle in that creamy sauce.
- Place the pot back on the stove over medium heat. Let it cook for about 15 to 20 minutes, stirring occasionally to prevent anything from sticking to the bottom.
- You’ll know it’s ready when the mixture is hot, bubbly, and the cheese is completely melted. The whole kitchen will smell amazing. Serve your delicious Chicken Pot Pie Casserole hot, preferably with a warm biscuit on the side.
Notes
If you happen to have any leftovers, storing them is super simple. First, let the casserole cool down to room temperature. Once it’s cooled, transfer the Chicken Potpie Casserole to an airtight container. It will keep well in the refrigerator for up to 3 or 4 days. It’s a great dish for meal prepping lunches for the week.
Want to make this Chicken Pot Pie Casserole even better? Here are a few little tips and tricks I’ve learned along the way. Feel free to switch up the veggies. A standard bag of mixed peas, carrots, corn, and green beans is classic. But you could also add mushrooms, broccoli florets, or potatoes. Just make sure they are cut into small pieces.
If you want a crunchier topping, you can transfer the mixture to a baking dish after combining. Top it with crushed crackers, breadcrumbs, or French fried onions. Then bake it at 375°F for about 20 minutes, until it’s bubbly and the topping is golden brown. This adds a lovely texture contrast.
Nutrition
Calories
Sugar
Fat
Carbs
