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This Chicken Pot Pie Casserole has all the creamy comfort of a traditional pot pie without the hassle of rolling out dough. Perfect for busy weeknights or whenever you’re craving something warm and satisfying straight from the oven.
The best thing about a Chicken Pot Pie Casserole is how easy it is to pull together without feeling like a shortcut recipe. The Greek yogurt adds a creamy texture and gentle tang that balances the richness of the sauce. It’s also a great clean-out-the-fridge meal where you can toss in whatever veggies you’ve got, and it’ll still taste incredible. If you love chicken pot pie, then you will also love this chicken pot pie soup. So good!
If you love tasty casseroles that are easy to throw together, then try my Cowboy Casserole or French Onion Chicken Casserole.
Recipe Overview
Ingredients Needed
Here’s everything you’ll need to make Chicken Pot Pie Casserole. The exact amounts are listed in the recipe card further down below:
- Egg noodles: I like using tagliatelle nests here because they hold up well in the sauce without turning mushy. You can also use short pasta like penne or fusilli if that’s what you have
- Olive oil: Any neutral oil works, but olive oil adds a nice little flavor boost.
- Chicken breasts: Cut into small pieces so they cook fast and stay juicy.
- Kosher salt and pepper
- White onion: Diced small so it melts right into the sauce instead of standing out in chunks.
- Garlic cloves: Minced fine for that mellow, savory flavor we all love.
- Carrots: Go for small dice so they soften at the same time as the other veggies.
- Frozen peas: No need to thaw, just toss them straight in.
- Dried thyme: Gives you that classic, herby pot pie flavor.
- Chicken stock: Low-sodium is best so you can season everything just how you like it.
- Plain Greek yogurt: Makes the sauce creamy and adds a little tang. Sour cream works too if that’s what you’ve got.
- Shredded cheddar cheese: Sharp cheddar gives it the best flavor punch.
- Ritz crackers: Crumbled over the top for that buttery crunch.
How to make Chicken Pot Pie Casserole
Here’s how to pull it all together for a perfect bake every time.
Step 1: Preheat your oven to 350°F. Cook the pasta in salted water until al dente, then drain and set aside. Heat olive oil in a large pan over medium heat. Add the chopped chicken, season with salt and pepper, and cook until it’s no longer pink.
Step 2: Add the onion, garlic, carrots, peas, and thyme. Keep stirring for about 3 to 4 minutes until everything starts to get a little color.
Step 3: Pour in the chicken stock and bring it to a gentle boil. Let it bubble for about 10 minutes, until the veggies are tender and the sauce has thickened slightly. Take the pan off the heat and stir in the Greek yogurt and cheddar cheese until the sauce turns creamy and smooth.
Step 4: Add the cooked pasta to a large baking dish, pour the chicken mixture over it, and stir so everything’s evenly coated.
Step 5: Top with crumbled Ritz crackers and bake for 15 to 18 minutes, until bubbly and golden on top. Then grab a spoon and dig in while it’s still hot.
Variations & Tips
→ Swap the noodles for cooked rice or quinoa if that’s what you’ve got on hand. It’ll soak up the sauce differently but still taste amazing.
→ For a make-ahead option, assemble the casserole, cover, and refrigerate for up to 24 hours (or freeze for up to 3 months). Add a few extra minutes to the bake time if it’s cold.
→ Add a splash of milk or more stock if your sauce thickens too much before baking. It’ll keep everything creamy after it comes out of the oven.
→ For a little boost of freshness, sprinkle chopped parsley or thyme over the top just before serving.
Common Questions
Yes! Just skip the cooking step and stir the shredded rotisserie chicken in before baking. It makes life easier and tastes like you cooked from scratch anyway.
Swap the chicken for mushrooms or a can of white beans, and use veggie broth instead of chicken stock. You’ll still get that creamy, hearty goodness that makes this casserole such a hit.
Once it’s cooled, store it in an airtight container for up to four days. It reheats well, whether you’re using the oven or a microwave.
Yes, it freezes really well. Just let it cool completely, then scoop it into airtight containers or freezer bags. If you’re prepping to freeze, assemble the casserole but leave off the Ritz. Defrost and add Ritz before the final bake.
When you’re ready to eat, if frozen, thaw it overnight in the fridge and warm it in the oven or microwave until hot and creamy again. If reheating from the fridge, I believe the microwave is the best and easiest way to reheat it.
More chicken casserole recipes
- Easy Harvest Chicken Casserole
- Easy Chicken Broccoli Rice Casserole
- Chicken Parmesan Casserole
- Chicken Enchilada Casserole
- Chicken Noodle Casserole
- Buffalo Chicken Casserole
- Broccoli Chicken Pasta Casserole
- Chicken Cauliflower Rice Casserole
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Chicken Pot Pie Casserole
Ingredients
- 8 ounces egg noodles, tagliatelle nests
- 1 tablespoon olive oil
- 2 large chicken breasts, chopped
- Kosher salt and pepper, to taste
- 1 medium white onion, small diced
- 3-4 garlic cloves, minced
- 3 small carrots, peeled and small diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 2¼ cups chicken stock
- 1 cup plain Greek yogurt
- ½ cup shredded cheddar cheese
- ½ cup crumbled Ritz crackers
Instructions
- Preheat your oven to 350°F. Cook the 8 ounces egg noodles in salted water until al dente, then drain and set aside.
- Heat 1 tablespoon olive oil in a large pan over medium heat. Add the chopped 2 large chicken breasts, season with Kosher salt and pepper, and cook until they’re no longer pink.
- Add the 1 medium white onion (diced), 3-4 garlic cloves (minced), 3 small carrots (diced), 1 cup frozen peas, and 1 teaspoon dried thyme. Keep stirring for about 3 to 4 minutes until everything starts to get a little color.
- Pour in the 2¼ cups chicken stock and bring it to a gentle boil. Let it bubble for about 10 minutes, until the veggies are tender and the sauce has thickened slightly.
- Take the pan off the heat and stir in the 1 cup plain Greek yogurt and ½ cup shredded cheddar cheese until the sauce turns creamy and smooth.
- Add the cooked pasta to a large baking dish, pour the chicken mixture over it, and stir so everything’s evenly coated.
- Top with ½ cup crumbled Ritz crackers and bake for 15 to 18 minutes, until bubbly and golden on top. Then grab a spoon and dig in while it’s still hot.
Notes
- Chop the chicken into small, even pieces so it cooks quickly and stays tender.
- Don’t skip browning the veggies a little; that’s where all the flavor builds.
- Use low-sodium chicken stock so you can season everything to taste at the end.
- For a make-ahead option, assemble the casserole (minus the Ritz), cover, and refrigerate for up to 24 hours (or freeze for up to 3 months). Add the Ritz on top and a few extra minutes to the bake time if it’s cold.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave until warmed through.
- Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
