Pot pie without the pie?? Yes, if you are like me craving those comfy, cozy flavors. That delicious creaminess with sweet veggies and the hearty goodness of chicken. And yet, you don’t feel like the XXtra work of dealing with a pie, pastry or biscuits.
You probably don’t have them in your pantry anyway. And then you crave for pot pie? Simple. Scratch the pie and still gobble up the goodness of your favorite ultimate comfort food.
I’m sure many of you haven’t tried your favorite chicken pot pie without the pie. Some might balk at the idea of eating it without their beloved crust or biscuits. I get it, I love it like that too. But this one is for those lazy and easy days, my friends. Give it a try, you’ll like it.
This crustless pot pie casserole works for yo ‘cuz
- It spells EASY. It shouts QUICK weeknight dinner. Why? It has precooked rotisserie chicken. Who doesn’t love that leftover rotisserie chicken in your fridge? This dish will take just 15 minutes of your active hands and the rest will bake peacefully in your oven.
- This one uses pantry staples you already have in your kitchen. No fancy shmancy long ingredient list. Just a few veggies, a little cream and little broth and a few other basic accompaniments.
- It results in one wholesome, hearty meal that everybody will love to dig in to at the end of the day.
- Casseroles like this are a must for cold winter nights. Warm up the belly bringing back all those childhood pot pie loving memories.
What you need for this crustless chicken pot pie casserole
- Rotisserie chicken – Shredded or cubed.
- Fresh veggies – Onion, carrots and celery. All diced.
- Frozen veggies – Corn and peas.
- Garlic – Finely chopped.
- Cream – We are using heavy but you can go light.
- Chicken broth
- Parmesan cheese
- Noodles – We are using bowtie, but really any kind of cooked noodles will work.
- Salt & pepper
This is what you do…
This one is one of the easiest casseroles you can whip up on a busy night. Start by preheating the oven to 375 degrees F.
Cook the noodles according to the instructions on the package. You want to cook them al dente, as they will be cooking more in an oven.
Heat butter in your cast iron skillet (I love them as a casserole since you have one less dish to wash, as they go straight from stovetop to oven). Sauté onion, carrots, celery and garlic for 3-4 minutes. Season with salt and pepper and stir in flour. Cook for a minute.
Add in chicken broth and cream and cook for another 3 minutes or so until it starts thickening up a bit.
Stir in chicken and mix well. Time for the thawed peas and corn to go in, along with cooked noodles. Combine well.
In a bowl, mix panko and parmesan cheese together and layer it nicely over the chicken noodle mixture. Now this one is ready to go in the oven for 25-30 minutes.
That’s it. Look out for the nice crusty golden brown top. Let it cool down for a few minutes and dig in. Your perfect all in one (veggies + protein + carb) no hassle casserole. Ain’t that easy? All your pot pie flavors without the work. We love to give you easy. 🙂
- Though a classic chicken pot pie has the above mentioned veggies, try different ones on different days. Mushrooms, broccoli, green beans, zucchini or bell peppers would be great in this creamy sauce.
- This casserole might not be that light when it comes to calories, with butter and cream. But if you don’t care for calories at all on certain days? Make it even more cheesy and rich by adding a cupful of mozzarella cheese in the sauce before layering it with panko and parmesan. So good…
- Experiment with different cheeses. Gruyere, provolone, cheddar, goat cheese… just throw it in the sauce and get ready for different yums…
- Play with noodles. I can see penne, rotini and even egg noodles going great. Or use different colored noodles to make it prettier.
We are getting lots of new subscribers these days. Keep on showing the love and be with us by subscribing to our newsletter… Thank you for following us on this great food journey. Adios for now, and let me know if you give this one a try… 🙂
Crustless Rotisserie Chicken Pot Pie Casserole, on my Gypsy Plate… enjoy!
Looking for more easy weeknight meals? Try my…
Creamy Lemon Chicken
Baked Honey Mustard Chicken
Puerto Rican Picadillo
Thai Basil Chicken
Greek White Bean Soup (Fasolada)
- 2 cups rotisserie chicken, shredded or diced
- 1 cup onion, chopped
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
- 3-4 garlic cloves, finely chopped
- 2 Tbsp flour
- 2 cups chicken broth
- 2 cups heavy cream
- 3 cups cooked noodles (bow ties)
- 1/2 cup panko
- 1/4 cup parmesan
- 2 Tbsp butter
- Salt to taste
- Pepper to taste
- Thaw frozen peas and corn. Shred or cube the rotisserie chicken. Pre heat the oven to 375° F
- Cook the noodles according to the instructions on the packet. You want them al dente.
- Heat butter in cast iron skillet (see note 1) over medium heat. Add onion, carrots, celery and garlic and sauté for 3-4 minutes. Season with salt and pepper.
- Add in flour and cook for a minute stirring continuously.
- Stir in chicken broth and cream and cook stirring for 3 minutes, till the sauce thickens up a bit.
- Add chicken, peas and corn, and noodles. Mix well.
- Mix parmesan and panko in a bowl and sprinkle it evenly over the top of the casserole.
- Pop this casserole in the oven to bake uncovered for 25-30 minutes.
- Remove from oven and allow to cool for a few minutes before serving.
- I used a 12" skillet for this recipe, which was perfect. If using a smaller skillet, you may have to scale down the ingredients.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 665Total Fat 43gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 15gCholesterol 183mgSodium 850mgCarbohydrates 40gFiber 5gSugar 8gProtein 33g
Nutrition information calculated by Nutritionix.
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