Ultimate Creamy Chicken Potpie Noodle Bake: A Hearty & Easy Comfort Food Casserole

When the weather turns cool and there’s a distinct chill in the air, our thoughts often drift to classic comfort foods. We crave dishes that are hearty, rich in flavor, and loaded with satisfying textures. This Chicken Potpie Noodle Bake perfectly encapsulates that cozy feeling, delivering all the familiar, beloved flavors of a traditional chicken potpie, but with an exciting and convenient twist.

Imagine the creamy, savory filling of chicken potpie, brimming with tender chicken and vibrant vegetables, but instead of a pastry crust, it’s nestled among comforting egg noodles and topped with a golden, crunchy breadcrumb crust. This innovative bake offers all the deliciousness without the fuss of making or shaping pie dough. No more debating whether to make individual pies or one large one; this casserole simplifies it all. Even better, its make-ahead friendly nature means you can assemble it earlier in the day and simply pop it into the oven when you’re ready to enjoy a crowd-pleasing, wholesome meal.

Essential Ingredients for Your Delectable Chicken Potpie Noodle Bake

Egg Noodles: These are the backbone of our noodle bake, providing a tender and toothsome texture that beautifully absorbs the creamy sauce. Made from flour and eggs (sometimes with milk), egg noodles boast a richer flavor and a softer, more yielding consistency compared to traditional pasta, making them ideal for this hearty casserole.
Butter: Salted butter is highly recommended for sautéing the vegetables. Its rich flavor forms the foundation of our sauce and contributes to the overall decadence of the dish.
Carrots: Peeled and small diced, fresh carrots are preferred for their firm texture, which holds up wonderfully during the baking process, adding a subtle sweetness and vibrant color. While frozen carrots can be used in a pinch, fresh offers superior texture.
Celery: Diced into pieces that aren’t too small ensures the celery retains some of its characteristic crunch and fresh flavor, offering a pleasant textural contrast to the soft noodles and chicken.
Green Beans: Trimmed and cut into bite-sized pieces. Fresh green beans are recommended for their crisp-tender texture and bright flavor. Like carrots, frozen green beans are an acceptable substitute if fresh are unavailable.
Onion: Diced similar to the celery, larger pieces of onion will soften while still providing structure and a deeper, sweeter flavor base as it caramelizes slightly during cooking.
Garlic: Finely minced or grated garlic is crucial for adding aromatic depth. To avoid unwanted chunks and ensure even distribution of flavor, consider using a garlic press or a fine cheese grater. You’ll be using minced garlic both in the main noodle bake and in the bread topping.
Kosher Salt: Its coarse texture makes it easier to pinch and sprinkle, allowing for better control over seasoning. Keep a small bowl of it by your stove for quick and easy adjustments throughout the cooking process. Proper seasoning enhances all the other flavors.
Freshly Ground Black Pepper: Essential for a subtle warmth and aromatic finish. Always opt for freshly ground for the best flavor.
Fresh Herbs: Finely chopped and entirely optional, but highly recommended for an extraordinary depth of flavor. Traditional choices that pair beautifully with chicken potpie include thyme, sage, parsley, and chives. For a different profile, consider rosemary, marjoram, or tarragon. These herbs elevate the dish from simply delicious to truly unforgettable.
Flour: Unbleached all-purpose flour acts as the thickening agent for our rich, creamy sauce, creating a perfect consistency that coats the noodles and other ingredients beautifully. For those who prioritize quality, using organic, non-GMO, and glyphosate-free flour, such as that from Sunrise Flour Mill, is a fantastic choice.
Chicken Broth or Stock: The liquid base for our creamy sauce. Use your favorite high-quality store-bought broth or stock. If you happen to have some rich, flavorful homemade chicken stock on hand, this is definitely the time to use it for an extra layer of savory goodness.
Heavy Cream: This is key to achieving the luxurious, velvety texture of the potpie sauce. While whipping cream can be used, heavy cream is preferred for its slightly higher fat content, which contributes to a richer and more satisfying mouthfeel.
Cooked Shredded Chicken: For ultimate convenience, a store-bought rotisserie chicken breast is an excellent choice, offering perfectly cooked, flavorful chicken with minimal effort. Alternatively, you can boil or bake chicken breasts and shred them yourself. About 13 ounces of cooked chicken is ideal.
Frozen Peas: A classic potpie ingredient, frozen peas are added directly to the mixture without precooking. They will bake to the perfect tender-crisp texture within the casserole, adding bursts of sweetness and color.

The Crispy, Flavorful Bread Topping Ingredients

Extra-Virgin Olive Oil: Used to toast the breadcrumbs, imparting a lovely golden color and rich flavor. Opt for a high-quality, single-source extra virgin olive oil from Italy for its superior taste and health benefits.
Fresh Bread Crumbs: These provide the irresistible crispy topping for our bake. Fresh breadcrumbs can be made by tearing, chopping, or processing fresh or slightly dried bread into small pieces. Using your own homemade bread, such as a peasant bread, will yield the best flavor and texture.
Grated Parmesan: Freshly grated from a block of aged Parmigiano Reggiano offers a sharp, nutty, and salty flavor that complements the creamy filling beautifully and creates a golden-brown crust.
Fresh Flat-Leaf Parsley: Finely chopped, this is primarily used as a garnish. Its clean, peppery taste with earthy undertones adds a burst of freshness and brightness to the finished dish, making it visually appealing and enhancing the overall flavor profile. Fresh is always preferred over dried for this purpose.

Before you begin cooking, it’s always a good idea to practice mise en place. There’s a fair amount of chopping involved in this recipe, so getting all your ingredients prepped and ready before you start cooking will make the entire process much smoother and more enjoyable.

Preheat your oven to 375°F (190°C). Lightly butter a 9 x 13-inch ovenproof baking dish. This will help prevent sticking and add a subtle richness to the edges of the bake.

In a large pot, bring a generous amount of salted water to a rolling boil. Add the egg noodles and cook them until they are barely al dente – meaning they should still have a slight bite to them.
It’s crucial not to overcook the noodles at this stage, as they will continue to cook and soften in the oven during baking. Overcooked noodles can become mushy.
Immediately drain the noodles and set them aside. Do not rinse.

While the noodles are cooking, begin preparing the flavorful filling. In a large skillet set over medium heat, melt the butter until it’s shimmering.
Add the diced carrots, celery, green beans, onion, and minced garlic to the skillet. These aromatic vegetables will create the delicious base for your potpie.
Season generously with kosher salt and freshly ground black pepper to your liking. Stir to combine.
Sauté the vegetables, stirring occasionally, until they have softened considerably, which should take approximately 10 minutes. They should be tender but still retain some structure.

Once the vegetables are softened, if you’re using fresh herbs, stir them into the mixture. This is the perfect time for them to release their fragrant oils.
Sprinkle the flour over the vegetables and stir continuously for about one minute. This step cooks out the raw flour taste and creates a roux, which will thicken our sauce.

Gradually stir in the chicken broth and heavy cream. Whisk constantly to ensure a smooth sauce, free of lumps.
Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and continue to stir occasionally for about 3 to 5 minutes, or until the sauce has visibly thickened to a rich, creamy consistency that will cling to the back of a spoon.

Remove the skillet from the heat. This is important to prevent further cooking of the chicken and peas.
Gently fold in the cooked egg noodles, shredded chicken, and frozen peas. Stir until all ingredients are thoroughly combined and coated in the creamy sauce.
Carefully transfer the entire mixture into the prepared 9×13-inch baking dish, spreading it evenly.

Bake the casserole in the preheated oven for approximately 30 minutes, or until the mixture is heated through, bubbling invitingly around the edges, and the sauce is wonderfully creamy.
While the noodle bake is in the oven, it’s the perfect time to prepare the breadcrumb topping. You will need this for the final 10 minutes of baking.

To create perfect fresh breadcrumbs, you can break down fresh or slightly dried bread into small, coarse pieces. This can be achieved by tearing, chopping with a knife, or by using a mini-processor for a consistent texture. If the bread crust is particularly crisp or chewy, you might want to remove it before processing to ensure uniformly soft crumbs. For the best flavor, I often use some of my homemade peasant bread.

In a medium-sized skillet, heat the extra-virgin olive oil over medium heat until it shimmers.
Add the finely minced garlic to the hot oil and cook for about one minute, or until fragrant. Be careful not to let it brown, as burnt garlic can taste bitter.
Stir in the fresh breadcrumbs and the freshly grated Parmesan cheese.

Continue to stir the mixture for several minutes, ensuring that the breadcrumbs are well coated in the olive oil and garlic. They should start to become golden brown and crispy.
If desired, season the breadcrumb topping with a pinch of salt and pepper for enhanced flavor.
Remove the skillet from the heat once the breadcrumbs are golden and fragrant.

For the final ten minutes of baking…

Generously sprinkle the prepared breadcrumb mixture evenly over the entire surface of the bubbling casserole. This will create a golden, crispy crust that adds a wonderful textural element.

Once baked to perfection, remove the chicken potpie noodle bake from the oven. Allow it to rest at room temperature for about 10 minutes before serving. This resting period is crucial as it allows the sauce to set slightly, making for easier serving and preventing it from being too runny.
For an elevated presentation and a burst of fresh flavor, we highly recommend garnishing the finished casserole with a generous scattering of chopped fresh flat-leaf parsley just before serving.

Serving Suggestions for Your Chicken Potpie Noodle Bake

This Chicken Potpie Noodle Bake truly is a satisfying and complete meal all in one dish, perfect for a chilly evening or a comforting family dinner. Its rich flavors and hearty ingredients mean it can easily stand alone as the main course.

However, for those who enjoy a more varied spread, it can also be served as a substantial side dish. My family, for instance, loves to pair this deliciousness with a simple pan-seared chicken cutlet or a crisp, fresh green salad. The lighter elements provide a refreshing contrast to the creamy, savory casserole.

Leftovers: If you’re lucky enough to have any leftover, this dish reheats wonderfully. Simply place it in a 325°F (160°C) oven until thoroughly heated through. If you find the casserole appears a bit dry after reheating, stir in a small amount of extra chicken broth or milk to restore its creamy consistency.

Chicken Potpie Noodle Bake Recipe

All of the comforting flavors and heartiness of classic chicken potpie, transformed into one easy-to-make, crowd-pleasing casserole, without the traditional crust.

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 15 minutes

Servings 8 to 10 servings

Author Rosemary Stelmach

Ingredients

For the Noodle Bake

8
ounces
egg noodles
3
tablespoons
butter
2 1/4
cups
peeled & small-diced carrots
(about 13 ounces / 4 medium size carrots)
1 1/2
cups
diced celery
(about 6 ounces / 3 celery stalks)
1
cup
trimmed green beans, cut into bite-size pieces
(about 5 ounces)
1 3/4
cups
chopped onion
(about 8 ounces / 1 large onion)
2
garlic cloves, peeled & finely minced
kosher salt
freshly ground black pepper
finely chopped fresh herbs, if desired
(thyme, sage, parsley and/or chives)
3
tablespoons
unbleached all-purpose flour
2
cups
chicken broth or stock
2
cups
heavy cream
3
cups
cooked shredded chicken
(about 13 ounces)
1
cup
frozen peas
(about 5.5 ounces)

For the Bread Topping

2
tablespoons
extra virgin olive oil
1
garlic clove, peeled & finely minced
2
cups
fresh bread crumbs
(about 4 ounces)
2
tablespoons
freshly grated parmesan
chopped fresh flat-leaf parsley, for garnish

Instructions

Preheat oven to 375°F (190°C). Lightly butter a 9 x 13-inch ovenproof baking dish.

In a large pot of boiling salted water, cook the egg noodles until they are barely al dente. This means they should still have a slight firmness, as they will continue to cook in the oven. Do not overcook. Drain the noodles immediately and set them aside.
Meanwhile, in a large skillet over medium heat, melt the butter. Add the diced carrots, celery, green beans, onion, and minced garlic. Season the vegetables generously with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened, which should take about 10 minutes.

At this point, if you are using fresh herbs, stir them into the softened vegetables. Then, sprinkle the flour over the mixture and cook for about one minute, stirring constantly to create a roux and cook out the raw flour taste.
Gradually stir in the chicken broth and heavy cream, whisking continuously to prevent lumps. Bring the mixture to a boil, then reduce the heat to a simmer. Let it gently simmer, stirring occasionally, for about 3 to 5 minutes, or until the sauce has thickened to a rich and creamy consistency.
Remove the skillet from the heat. Fold in the cooked noodles, shredded chicken, and frozen peas until everything is well combined and coated in the savory sauce. Transfer this delicious mixture evenly into the prepared baking dish. Bake in the preheated oven for approximately 30 minutes, or until the casserole is heated throughout and bubbling invitingly around the edges.
Prepare the Breadcrumb Topping: In a medium-sized skillet over medium heat, add the extra virgin olive oil. Once hot, add the finely minced garlic and cook for about one minute until fragrant, being careful not to burn it. Stir in the fresh bread crumbs along with the freshly grated Parmesan cheese. Continue to stir for several minutes until the breadcrumbs are golden brown and well coated in the oil. Season with a pinch of salt and pepper if desired.

Remove the skillet from the heat. For the final ten minutes of the casserole’s baking time, generously sprinkle this aromatic breadcrumb mixture evenly over the surface of the casserole.
Once the Chicken Potpie Noodle Bake is done, remove it from the oven. Allow it to rest at room temperature for 10 minutes before serving. This brief rest helps the sauce to set. If desired, finish with a scattering of freshly chopped flat-leaf parsley for a vibrant garnish and added freshness.

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Hearty Chicken Potpie Noodle Bake