Introduction

This Chicken Pot Pie Noodles recipe is a cozy and comforting twist on the classic pot pie. Tender egg noodles are combined with a creamy chicken and vegetable filling, making it a perfect meal for any day of the week.

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Ingredients

8 ounces (225g) egg noodles
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cups (300g) cooked chicken, shredded
3 cups (720ml) chicken broth
1 cup (240ml) heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme
Salt and pepper, to taste
1 cup (150g) frozen peas
1/4 cup (40g) all-purpose flour
Chopped fresh parsley, for garnish

Instructions

Step 1: In a large pot, bring salted water to a boil. Add egg noodles and cook according to package instructions. Drain and toss with olive oil. Set aside.
Step 2: In a large skillet over medium heat, melt the butter. Add diced onion, carrots, and celery. Sauté until vegetables are tender, about 5-7 minutes.
Step 3: Stir in the shredded chicken, garlic powder, onion powder, and thyme. Cook for another 2 minutes until fragrant.
Step 4: Pour in the chicken broth and heavy cream. Bring to a simmer, stirring occasionally.
Step 5: Sprinkle the flour over the mixture while stirring to avoid lumps. Continue simmering until the sauce thickens, about 5-7 minutes.
Step 6: Add the cooked noodles and frozen peas to the skillet. Stir until everything is well combined and heated through.
Step 7: Season with salt and pepper to taste. Garnish with chopped parsley before serving.

Tips & Variations

Use rotisserie chicken or leftover cooked chicken to save time.
Substitute or add vegetables like corn or green beans for extra variety.
Adjust spices to your liking; add more herbs for deeper flavor.
Swap egg noodles for other types like rotini or penne if preferred.
For a gluten-free version, use gluten-free noodles and flour.
Prepare the filling ahead of time and store it in the fridge, then combine with noodles when ready to serve.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop with a splash of chicken broth to restore creaminess and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodle?

Yes, you can substitute egg noodles with any pasta you prefer, such as rotini, penne, or even gluten-free varieties to suit dietary needs.

How do I make this dish gluten-free?

Use gluten-free noodles and replace the all-purpose flour with a gluten-free flour blend to thicken the sauce. This ensures the dish remains safe for those with gluten intolerance.

Best Chicken Pot Pie Noodles Recipe

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★★★★★

4.8 from 62 reviews

This Chicken Pot Pie Noodles dish combines tender egg noodles with a creamy chicken and vegetable filling inspired by traditional pot pie flavors, offering a comforting, quick, and hearty meal perfect for weeknights.

Author: Maya
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Noodles

8 ounces (225g) egg noodles
1 tablespoon olive oil

Filling

1 tablespoon unsalted butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cups (300g) cooked chicken, shredded
3 cups (720ml) chicken broth
1 cup (240ml) heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme
Salt and pepper, to taste
1 cup (150g) frozen peas
1/4 cup (40g) all-purpose flour

Topping

Chopped fresh parsley, for garnish

Instructions

Cook the noodles: In a large pot, bring salted water to a boil. Add egg noodles and cook according to package instructions until tender. Drain the noodles and toss them with olive oil to prevent sticking. Set aside for later use.
Make the filling: In a large skillet over medium heat, melt the butter. Add diced onion, carrots, and celery. Sauté the vegetables until they become tender and fragrant, about 5 to 7 minutes.
Add chicken and seasonings: Stir in the shredded cooked chicken along with garlic powder, onion powder, and thyme. Cook the mixture for another 2 minutes to allow the spices to become aromatic.
Add broth and cream: Pour the chicken broth and heavy cream into the skillet. Bring the mixture to a simmer while stirring occasionally to combine the ingredients well.
Thicken the sauce: Gradually sprinkle the all-purpose flour over the simmering mixture while stirring constantly to avoid lumps. Continue to simmer the sauce until it thickens, about 5 to 7 minutes.
Combine noodles and peas: Add the cooked egg noodles and frozen peas into the skillet with the thickened filling. Stir until everything is evenly combined and heated through.
Season and serve: Taste and season the dish with salt and pepper as needed. Garnish with freshly chopped parsley before serving hot.

Notes

Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of chicken broth to restore creaminess.
Chicken: For convenience, use rotisserie chicken or any leftover cooked chicken.
Vegetables: You can substitute or add other vegetables like corn or green beans for variety.
Spices: Adjust seasonings to your preference and add more herbs if desired for enhanced flavor.
Noodles: Any pasta shape such as rotini or penne can be used instead of egg noodles.
Gluten-Free Option: Use gluten-free noodles and a gluten-free flour alternative to make the dish gluten-free.
Make Ahead: Prepare the filling in advance and refrigerate. Combine with noodles when ready to serve for quicker meal assembly.

Keywords: chicken pot pie, chicken pot pie noodles, creamy chicken noodles, comfort food, easy chicken dinner, one skillet meal, creamy chicken and vegetables, weeknight dinner