Crustless Rotisserie Chicken Pot Pie Casserole

Chicken 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.

Why It Works

1. 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.
2. 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.
3. It results in one wholesome, hearty meal that everybody will love to dig in to at the end of the day.
4. Casseroles like this are a must for cold winter nights. Warm up the belly bringing back all those childhood pot pie loving memories.

Ingredient Notes

You can find exact ingredient amounts in the recipe card at the end of this post. Here is what you will need:

• Pasta – I use bowtie pasta, but you have plenty of options here. Penne, rotini, shells or egg noodles would all work well. Cook the pasta only until al dente, since it will continue cooking once the casserole goes into the oven.
• Butter – I use butter to sauté the vegetables and start building the creamy sauce. It also gives the filling some of that rich flavor you expect from a good chicken pot pie.
• Onion, carrots and celery – This classic trio gives the casserole its savory vegetable base. Chop everything fairly small so the vegetables cook quickly and you get a little bit of each in every bite.
• Garlic – Freshly chopped garlic adds another layer of flavor to the creamy filling. Three or four cloves works well for me, but you can certainly adjust to your taste.
• All-purpose flour – This combines with the butter to help thicken the chicken broth and cream into a rich pot pie-style sauce. Give it about a minute to cook before adding the liquids so you don’t end up with a raw flour taste.
• Chicken broth – This forms the savory base of the sauce. Regular or low-sodium chicken broth both work. If using low-sodium, you may need a little more salt at the end.
• Heavy cream – This is what makes the filling especially rich and creamy. If you want to lighten things up a little, half-and-half is a good substitute, although the finished sauce won’t be quite as rich.
• Thyme – I use dried thyme for simplicity, but you can replace the 1 teaspoon dried with 1 tablespoon fresh. Or, you can use Italian seasoning or herbs de Provence.
• Rotisserie chicken – One of my favorite shortcuts for this casserole. You can shred or dice the chicken, and both white and dark meat work well. This is also a great recipe for using leftover cooked chicken or turkey.
• Frozen peas and corn – These give me those familiar chicken pot pie flavors while keeping prep nice and easy. I thaw them first so they don’t cool down the sauce. You can substitute other vegetables such as green beans or broccoli, or use a frozen mixed vegetable blend.
• Panko breadcrumbs – Since we’re skipping the traditional pie crust, I still want something golden and crispy on top. Panko gives the casserole a lighter, crunchier topping than regular breadcrumbs, though regular breadcrumbs will work too.
• Parmesan cheese – I mix Parmesan with the panko to make a savory, cheesy topping that browns beautifully in the oven. Freshly grated Parmesan gives you the best flavor and texture. Pecorino Romano can also work, though it is a little sharper and saltier.
• Salt and black pepper – Season the vegetables as they cook, then taste the filling before it goes into the oven and adjust as needed.

How To Make Chicken Pot Pie Crusteless

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.

Boil pasta: Cook the pasta in salted water according to the instructions on the package. You want to cook them al dente, as they will be cooking more in an oven.

Sauté aromatic veggies: 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 for 3-4 minutes. Season with salt and pepper. Stir in garlic, cook for about 30 seconds, then stir in flour. Cook for a minute.

Build the sauce: Add in chicken broth, cream and thyme, and cook for another 3 minutes or so until it starts thickening up a bit.

Add chicken, veggies and pasta: Stir in chicken and mix well. Time for the thawed peas and corn to go in, along with cooked noodles. Combine well.

Topping time: 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. 🙂

Some Variations

1. 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.
2. 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…
3. Experiment with different cheeses. Gruyere, provolone, cheddar, goat cheese… just throw it in the sauce and get ready for different yums…
4. Play with noodles. I can see penne, rotini and even egg noodles going great. Or use different colored noodles to make it prettier.

Leftovers and Storage

Allow any leftovers to cool, then transfer them to an airtight container and refrigerate for up to 3-4 days.

You can reheat individual portions in the microwave, or warm a larger amount in the oven at 350°F until heated through. The pasta will soak up some of the creamy sauce as it sits, so I sometimes add a small splash of chicken broth or cream before reheating.

If reheating in the oven, cover the casserole with foil for most of the time so it doesn’t dry out. Remove the foil for the last few minutes if you want to crisp up the panko topping again.

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 our Gypsy Plate… enjoy!

More great casserole recipes:
Million Dollar Spaghetti
Meaty Eggplant Parmesan
Ham and Broccoli Casserole
Mexican Rice Casserole
Sausage Potato Casserole
Johnny Marzetti
Crab Imperial

Recipe Video

Crustless Rotisserie Chicken Pot Pie Casserole (Recipe + Vid)

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

My Crustless Chicken Pot Pie has all the cozy flavors you love without the fuss of making a crust. This easy rotisserie chicken casserole is perfect for busy weeknight dinners.

5.0 Stars (50 Reviews)

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Ingredients

• 6oz dried pasta
• 2 tablespoons butter
• ½ cup onion, chopped
• ½ cup carrots, chopped
• ½ cup celery, chopped
• salt, to taste
• pepper, to taste
• 3-4 garlic cloves, finely chopped
• 2 tablespoons flour
• 2 cups chicken broth
• 2 cups heavy cream
• 1 teaspoon dried thyme
• 2 cups rotisserie chicken, shredded or diced
• 1 cup frozen corn, thawed
• 1 cup frozen peas, thawed
• ½ cup panko
• ½ cup parmesan

Instructions

1. Pre-heat the oven to 375° F
2. Cook the pasta according to the instructions on the packet. You want them al dente.
3. Heat butter in an oven safe skillet over medium heat. Add onion, carrot and celery and sauté for 3-4 minutes. Season with salt and pepper.
4. Add in garlic, cook for about 30 seconds, then stir in flour and cook for a minute, stirring continuously.
5. Stir in chicken broth, cream and thyme. Cook, stirring, for 3 minutes, till the sauce thickens up a bit.
6. Add chicken, peas and corn, and cooked pasta. Mix well.
7. Mix parmesan and panko in a bowl and sprinkle it evenly over the top of the casserole.
8. Pop this casserole in the oven to bake uncovered for 25-30 minutes.
9. Remove from oven and allow to cool for a few minutes before serving.

Notes

1. I use a 12" skillet for this recipe, which is perfect. If using a smaller skillet, you may have to scale down the ingredients.

Nutrition Information

Yield 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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