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.
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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