Chicken Noodle Pot Pie Casserole
Ingredients
- 3 pounds rotisserie chicken, shredded into large chunks
- 12 ounce dry whole grain extra wide pasta, cooked according to package directions
- 6 tablespoons butter
- 1/2 cup plus 4 teaspoons all-purpose flour
- 4 cups chicken stock
- 1/2 cup heavy cream
- 2 teaspoons poultry seasoning
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 cups frozen peas
- 2 cups store bought carrots, shredded
- 1 large can refrigerated Pillsbury, crescent rolls
- 2 tablespoons butter melted
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees.
- Lightly spray a 9x13-inch casserole dish with non stick cooking spray and set aside.
- Shred the chicken and set aside.
- Cook pasta according to the package directions.
- In a large skillet, melt butter.
- Sprinkle flour over top of melted butter.
- Whisk the flour into the butter.
- Continue whisking 10 minutes until the flour reaches a nice brown (This will give the gravy and nutty flavor).
- Slowly whisk in half of the chicken stock.
- Whisk until smooth.
- Add remaining stock, heavy cream, poultry seasoning, salt and pepper.
- Whisk until smooth and the gravy thickens (about 10 minutes).
- Add peas, carrots, shredded chicken and cooked pasta.
- Stir to combine.
- Pour into prepared casserole dish.
- Open the can of crescent rolls.
- Unroll and place on top of the chicken mixture.
- Press to the edges and seal the perforated seams.
- Brush on the 2 tablespoons of melted butter and sprinkle with pepper.
- Cut slits for air vents.
- Bake 25 to 30 minutes or until the pastry topping is light and golden.
Read Full Recipe --->
Read more..