Easy Chicken Pot Pie Noodle Casserole

Introducing: Easy Chicken Pot Pie Noodle Casserole. Let’s be honest—making an actual chicken pot pie on a random Tuesday night is… ambitious. There’s crust. There’s rolling. There’s the “do I even own a pie dish?” existential moment. But this right here? This is the comfort food shortcut that’s giving creamy, cozy, nostalgic vibes without the extra work.

All the warm, savory goodness of a classic pot pie—but instead of a crust, we’re using wide egg noodles that soak up that creamy sauce like it’s their full-time job. It’s buttery, chicken-y, and has that “someone’s Grammy definitely inspired this” energy… but with weeknight practicality.

And the best part? It’s made in one pan. ONE. PAN. Say less.

Why this is the move:

• It’s chicken pot pie… but with noodles. Your brain might be like “huh?” but your taste buds will be like “oh HELLO.”
• Rotisserie chicken shortcut. No need to roast or poach or question whether your chicken is undercooked. Just shred and go.
• Classic veggies, modern twist. We’re talking onions, carrots, celery—the usual suspects. But mixed into a dreamy, creamy sauce and twirled into buttery noodles? Game changer.
• Golden, crispy topping. Because obviously we’re sprinkling panko mixed with olive oil and parmesan on top. It’s not optional. It’s the law.

🧠 Fun food fact: The original pot pie dates back to the Roman Empire (yes, really). So basically, you’re eating history. But like, the fun, carb-loaded version.

The Vibe

This is the kind of dish that gives “I made dinner!” energy… without turning your kitchen into a disaster zone. It’s a casserole that understands you. A meal that hugs you back. It belongs on your weeknight rotation, on your rainy day dinner list, and maybe—maybe—in your “bring to someone who’s going through it” recipe folder.

Serve it straight from the pan with a big spoon and zero judgment. It doesn’t need a side dish, but if you’re feeling wild, go for a green salad or some roasted broccoli. Or don’t. This casserole can carry the show.

Easy Chicken Pot Pie Noodle Casserole

All the cozy vibes of chicken pot pie—no crust, no fuss. This creamy noodle bake is easy, comforting, and totally weeknight-approved.

Print Recipe

Prep Time:15 minutes mins

Cook Time:28 minutes mins

Total Time:43 minutes mins

Ingredients

• 12 oz. egg noodles
• 1 Tablespoon Avocado Oil
• 2 Tablespoons butter
• 2 carrots peeled and diced
• 2 celery stalks diced
• 1/2 yellow onion diced
• 2 garlic cloves minced
• Kosher salt
• Freshly ground black pepper
• 4 Tablespoons all-purpose flour
• 2 cups water
• 2 teaspoons chicken bouillon I love Knorr!
• 2 cups heavy cream
• 2 cups cooked shredded chicken (I usually grab a rotisserie chicken!)
• 1/2 cup frozen corn

Topping:

• 1/2 cup panko breadcrumbs
• 2 Tablespoons freshly grated Parmesan
• 1 Tablespoon olive oil

Instructions

• Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the egg noodles for about 5 minutes—just until they’re barely tender. Drain and set aside.
• While the noodles are doing their thing, melt the butter and add oil in a large skillet over medium heat. Toss in the carrots, celery, onion and season with a little salt and pepper. Cook until the veggies start to soften—about 3 minutes. In the last minute, add the garlic.
• Sprinkle in the flour and stir well to coat the veggies. Let that cook for about a minute to get rid of the raw flour taste, then slowly pour in the water, bouillon and heavy cream. Bring the mixture to a gentle boil, then lower the heat and simmer for 2–3 minutes, stirring now and then, until the sauce thickens.
• Pour the noodles into your baking dish. Add chicken and corn. Pour the sauce over top and mix well.
• In a small bowl, mix together the Panko, Parmesan, and a drizzle of olive oil. Add a pinch of salt and pepper, then sprinkle the topping evenly over the casserole.
• Bake for 25–28 minutes, or until the top is golden and crispy and everything is bubbly and delicious.

Servings: 6