Chicken Pot Pie Noodle Casserole
Creamy chicken pot pie noodle casserole with wide egg noodles, chicken, peas and carrots in a homemade thyme sauce, finished with buttery panko instead of pie crust.
Ingredients
Casserole
- 12 oz wide egg noodles cook 2 minutes less than the package directions
- 3 cups cooked shredded chicken breast about 14 oz / 400 g; rotisserie chicken may be used
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced celery
- 1 small yellow onion diced
- 6 tablespoons unsalted butter divided
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt plus more only if needed
- 1/2 teaspoon black pepper
- 3/4 cup panko breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C). Cook the egg noodles in salted water for 2 minutes less than the package directions. Drain well; do not rinse.
- Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 5–6 minutes, until the vegetables are just tender but not browned.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk. Add the thyme, garlic powder, salt, and black pepper. Simmer for 3–5 minutes, stirring, until the sauce coats the back of a spoon.
- Fold the cooked chicken and frozen peas into the hot sauce, then add the drained noodles and toss just until evenly coated. Transfer to a greased 9×13-inch baking dish.
- Melt the remaining 2 tablespoons butter and toss with the panko. Scatter the buttered panko evenly over the casserole. Bake uncovered for 20–25 minutes, until the edges are bubbling, the topping is golden, and the center reaches 165°F (74°C).
- Let the casserole rest for 5 minutes before serving. The sauce should be creamy enough to cling to the noodles without pooling at the bottom of the dish.
Notes
Cook the noodles 2 minutes shy of package directions so they finish in the oven without turning soft. For make-ahead prep, assemble the casserole without the panko topping, cover, and refrigerate for up to 24 hours; add the buttered panko just before baking. Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat leftovers to 165°F (74°C). Nutrition values use the default ingredient set; substitutions will change the values.
Nutrition
Serving: 1servingCalories: 544kcalCarbohydrates: 59gProtein: 34gFat: 19gSaturated Fat: 10gCholesterol: 139mgFiber: 5gSugar: 7g
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