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A golden chicken pot pie noodle bake in a white baking dish, featuring a savory flavor from shallots and poultry seasoning.

Creamy Chicken Pot Pie Noodle Bake

Rebecca Blumer
All the cozy charm of classic pot pie, transformed into a hearty casserole with tender egg noodles and a crisp, golden panko topping. This is the ultimate comfort food dinner, guaranteed to be a family favorite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 720 kcal

Equipment

  • Large Pot
  • Large skillet or Dutch oven
  • 13" x 9" baking dish
  • Medium bowl

Ingredients
 

  • Kosher salt, to taste
  • 12 oz. egg noodles
  • 2 Tbsp. unsalted butter
  • 2 carrots, peeled, finely chopped
  • 2 celery ribs, finely chopped
  • 1 large yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Freshly ground black pepper, to taste
  • 2 Tbsp. all-purpose flour
  • 2 cups heavy cream
  • 2 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1 cup panko breadcrumbs
  • 1/4 cup finely grated Parmesan
  • 2 Tbsp. extra-virgin olive oil
  • Finely chopped fresh parsley, for serving

Instructions
 

Prep the oven and noodles

  • Set a rack in the center of the oven and heat to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the egg noodles and cook for 5 minutes, or until they are slightly softened but still al dente. Drain and set aside.

Build the creamy filling

  • While the noodles cook, melt the butter in a large skillet or Dutch oven over medium heat. Add the carrots, celery, onion, and garlic. Season with salt and pepper and cook, stirring occasionally, for about 3 minutes until the vegetables soften.
  • Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook off the raw taste.
  • Pour in the chicken broth and heavy cream, stirring well to create a smooth sauce. Bring to a boil, then reduce the heat to medium and simmer for about 3 minutes, stirring occasionally, until the sauce thickens.

Assemble the casserole

  • Remove the skillet from the heat. Fold in the drained noodles, shredded chicken, frozen corn, and frozen peas. Transfer the mixture to a 13" x 9" baking dish.
  • In a separate medium bowl, combine the panko breadcrumbs, Parmesan cheese, and olive oil. Season with a pinch of salt and pepper, then toss until the crumbs are evenly moistened.

Bake and finish

  • Scatter the panko mixture evenly over the casserole.
  • Bake for 25 to 28 minutes, or until the filling is bubbling and the topping is deep golden brown.
  • Let the casserole rest for a few minutes before garnishing with fresh parsley and serving.

Notes

Pro Tip: For an easy shortcut with great flavor, use shredded rotisserie chicken. This dramatically cuts down on prep time.
Ingredient Tip: Heavy cream is key for a rich, stable sauce that won't break or become watery in the oven. Avoid using low-fat milk substitutes if you want a classic casserole texture.
Make-Ahead Instructions: You can assemble the casserole (without the topping) up to one day in advance. Cover and refrigerate. When ready to bake, add the fresh panko topping and increase the baking time by 10-15 minutes.
Storage: Store leftovers tightly covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the whole dish in a 350°F oven until warmed through.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 720kcalCarbohydrates: 55gProtein: 35gFat: 40gSaturated Fat: 22gCholesterol: 150mgSodium: 950mgPotassium: 600mgFiber: 4gSugar: 7gVitamin A: 1200IUVitamin C: 5mgCalcium: 150mgIron: 3mg
Keyword Casserole, chicken pot pie, noodle bake
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