There’s something deeply comforting about a creamy, hearty casserole that tastes like it took hours to make but comes together effortlessly. This Easy Chicken Pot Pie Casserole is the ultimate cozy meal—loaded with shredded chicken, tender vegetables, and creamy sauce, all wrapped around soft egg noodles. It’s everything you love about a traditional pot pie, minus the fuss of a crust.

Perfect for busy weeknights or lazy weekends, this dish uses simple pantry staples and a single skillet or pot. You can also make it ahead and reheat it just as easily. Whether you’re serving a hungry family or want leftovers for the next day, it checks all the boxes.

Why You’ll Love This Easy Chicken Pot Pie Casserole

Family-friendly: It appeals to both kids and adults.
Budget-conscious: Made with affordable ingredients.
Quick and easy: Ready in under 45 minutes.
Hearty and satisfying: Packed with protein and vegetables.
Customizable: Use rotisserie chicken, frozen veggies, or add cheese.

Can I Use Homemade Shredded Chicken?

Absolutely! While rotisserie chicken is a great time-saver, you can definitely use homemade shredded chicken breasts or thighs. Just be sure they’re well-seasoned and tender. Cooking chicken in broth with a dash of herbs gives an even deeper flavor.

Ingredients for the Easy Chicken Pot Pie Casserole

To make this creamy comfort meal, here are the essentials you’ll need:

Egg Noodles: These soft and curly noodles hold up well in creamy sauces.
Cooked Chicken: Shredded rotisserie chicken or cooked chicken breasts work perfectly.
Mixed Vegetables: Peas, carrots, and corn add color, sweetness, and nutrition.
Cream of Chicken Soup: The base of our creamy sauce. You can use homemade or canned.
Milk: Helps to loosen and enrich the soup for a silkier texture.
Butter: Adds richness and flavor to the sauce.
Onion Powder and Garlic Powder: For flavor depth without chopping.
Salt & Pepper: Essential seasoning to bring everything together.
Parsley (optional): For a fresh pop of color.

How To Make the Easy Chicken Pot Pie Casserole

Step 1: Boil the Noodles

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.

Step 2: Make the Creamy Base

In the same pot, melt butter over medium heat. Stir in cream of chicken soup and milk until smooth and bubbling. Add garlic powder, onion powder, salt, and pepper to taste.

Step 3: Combine the Ingredients

Add shredded chicken and mixed vegetables into the creamy mixture. Stir in the cooked noodles and combine everything until well coated.

Step 4: Let It Simmer

Allow the casserole to cook on low heat for 5-7 minutes, stirring occasionally. This thickens the sauce and lets the flavors meld.

Step 5: Garnish and Serve

Sprinkle with chopped parsley for a finishing touch and serve hot with warm biscuits or bread.

Serving and Storing the Casserole

This recipe makes 4 to 6 servings, depending on your portion sizes. It’s wonderfully filling, so a little goes a long way.

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if it thickens too much.

This casserole also freezes well. Just cool completely and store in a freezer-safe container for up to 2 months.