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
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Heat the butter in a cast-iron or other ovenproof skillet over medium heat.
Step 3 –Add the onion, the carrots, the celery, and the garlic to the melted butter and sauté until slightly softened, about 3-4 minutes.
Step 4 –Season the onion mixture with the salt and the pepper.
Step 5 –Add the flour and cook, stirring constantly, until everything is evenly coated, about 1 minute.
Step 6 –Stir in the chicken broth and the heavy cream and cook until thickened, about 3 minutes.
Step 7 –Add the chicken, the peas, the corn, and the noodles, mixing well.
Step 8 –Mix the parmesan and the panko breadcrumbs together in a bowl.
Step 9 –Sprinkle the breadcrumb mixture evenly over the mixture in the skillet.
Step 10 –Bake uncovered until golden brown and heated through, about 25-30 minutes.
Step 11 –Allow the casserole to cool for 5 minutes.
Step 12 –Serve.
