Recipe Background
Crustless Pot Pie Casserole cuts right to the chase: everyone's favorite part of the pot pie is the creamy, savory, meaty filling with plenty of garden vegetables and bites of juicy chicken, so that is exactly what it serves up! No working up a sweat making a pie dough here: all you need are some breadcrumbs and sharp parmesan and you'll have all the toppings you'll need. Crustless Pot Pie Casserole saves you time and energy without cutting corners in the flavor department, so this is a win all around! Comfort food has never felt or tasted as comforting as it does here!
Crustless Pot Pie Casserole cuts right to the chase: everyone's favorite part of the pot pie is the creamy, savory, meaty filling with plenty of garden vegetables and bites of juicy chicken, so that is exactly what it serves up! No working up a sweat making a pie dough here: all you need are some breadcrumbs and sharp parmesan and you'll have all the toppings you'll need. Crustless Pot Pie Casserole saves you time and energy without cutting corners in the flavor department, so this is a win all around! Comfort food has never felt or tasted as comforting as it does here!
Ingredients
- 2 tablespoons butter
- 1 cup onion chopped
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 3-4 cloves garlic finely chopped
- salt to taste
- pepper to taste
- 2 tablespoons flour
- 2 cups chicken broth
- 2 cups heavy cream
- 2 cups rotisserie chicken shredded or diced
- 1 cup frozen peas thawed
- 1 cup frozen corn thawed
- 3 cups bow-tie noodles cooked
- 1/4 cup parmesan cheese grated
- 1/2 cup panko breadcrumbs
Directions
- Preheat the oven to 375 degrees F.
- Heat the butter in a cast-iron or other ovenproof skillet over medium heat.
- Add the onion, the carrots, the celery, and the garlic to the melted butter and sauté until slightly softened, about 3-4 minutes.
- Season the onion mixture with the salt and the pepper.
- Add the flour and cook, stirring constantly, until everything is evenly coated, about 1 minute.
- Stir in the chicken broth and the heavy cream and cook until thickened, about 3 minutes.
- Add the chicken, the peas, the corn, and the noodles, mixing well.
- Mix the parmesan and the panko breadcrumbs together in a bowl.
- Sprinkle the breadcrumb mixture evenly over the mixture in the skillet.
- Bake uncovered until golden brown and heated through, about 25-30 minutes.
- Allow the casserole to cool for 5 minutes.
- Serve.
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