Go Back
–+ servings
A baking dish with pasta made with chicken pot pie filling.
Print Recipe
5 from 1 vote

Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole is pure comfort food made easy. It’s got juicy chicken, soft noodles, plenty of veggies, and that buttery cracker crunch on top that makes every bite hit just right.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: chicken, Main Course
Cuisine: American
Diet: Hindu
Skill Level: Intermediate
Servings: 4 servings
Author: Rena

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.
    Chicken pieces sautéing in a black skillet with a wooden spoon before adding the vegetables.
  • 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.
    Onions, carrots, and peas added to a skillet with chicken, ready to be sautéed together for the filling.
  • 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.
    Overhead view of the creamy sauce simmering in a cast iron skillet with chicken, peas, carrots, and onions.
  • Add the cooked pasta to a large baking dish, pour the chicken mixture over it, and stir so everything’s evenly coated.
    Overhead shot showing the cooked noodles being mixed with the creamy chicken and veggie filling.
  • 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.
    Overhead shot of the casserole baked to a golden brown, sitting on a light gray surface with a full head of garlic and a small bowl of crackers beside it.

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.
Storage:
  • 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

Calories: 623kcal | Carbohydrates: 65g | Protein: 48g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 141mg | Sodium: 1128mg | Potassium: 978mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6800IU | Vitamin C: 21mg | Calcium: 244mg | Iron: 3mg