Chicken Pot Pie Noodle Recipe

If you’re craving the comforting flavors of a classic chicken pot pie but want a quicker, noodle-based twist, I’ve got the perfect recipe for you. This Chicken Pot Pie Noodle Recipe swaps out the crust for tender egg noodles smothered in a creamy, savory sauce packed with chicken, veggies, and just the right balance of herbs. I absolutely love how this turns out because it delivers all the nostalgia without the fuss of rolling and baking pastry.

When I first tried this dish, it quickly became a staple on busy weeknights when I wanted something hearty, cozy, and satisfying but didn t have hours to cook. You ll find that the rich sauce clings beautifully to every strand of noodle, and the mix of sweet peas and carrots brightens it up perfectly. Whether you’re serving it for family dinner or bringing comfort to guests, this Chicken Pot Pie Noodle Recipe is a winner every time.

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Ingredients You’ll Need

The ingredients for this Chicken Pot Pie Noodle Recipe are simple and come together beautifully. Each component adds its own layer of flavor and texture to make this dish truly special. I recommend using fresh or good-quality frozen vegetables and well-cooked chicken to really shine.

• Egg noodles: They hold sauce well and provide silky texture without overpowering the dish.
• Unsalted butter: For sautéing veggies and adding richness without extra salt.
• Sweet onion: Adds a natural sweetness and depth of flavor when cooked gently.
• Garlic cloves: Fresh minced garlic gives the sauce a fragrant base.
• Italian seasoning: A blend of herbs that balances the creamy sauce with savory notes.
• Frozen peas and carrots: Classic veggies that add color, sweetness, and a bit of crunch.
• All-purpose flour: Acts as a thickener for the luscious sauce.
• Chicken broth: Gives the sauce a hearty, savory base-homemade or store-bought both work.
• Heavy cream: For a rich and silky sauce texture.
• Cooked chicken breast: Cubed, either freshly cooked, leftover, or rotisserie chicken.
• Salt and pepper: To season perfectly according to your taste.

Variations

I love customizing this Chicken Pot Pie Noodle Recipe depending on what s in my fridge or what flavors I m craving. It s super versatile, so don t hesitate to add your favorite veggies or swap in different proteins.

• Vegetable Swap: I’ve often swapped peas and carrots for sautéed mushrooms or tender broccoli florets, which add a delightful earthiness.
• Protein Options: Using rotisserie chicken is my go-to shortcut, but shredded turkey or even tofu cubes work well.
• Dairy-Free: I ve replaced heavy cream with coconut milk and butter with olive oil for a dairy-free version that still feels rich.
• Herb Boost: Adding fresh thyme or rosemary brings extra aromatic flavor I adore.

How to Make Chicken Pot Pie Noodle Recipe

Step 1: Cook Your Noodles Just Right

Start by boiling the egg noodles in salted water until they re al dente-meaning they should be tender but still have a slight bite. Overcooked noodles get mushy and won t hold up well under the creamy sauce. Once cooked, drain them and set aside, but don t rinse; the starchy coating helps the sauce stick better.

Step 2: Sauté Aromatics and Veggies

In a large skillet, melt the butter over medium-high heat. Toss in the diced sweet onion and minced garlic along with Italian seasoning, stirring frequently. Add your thawed peas and carrots next, seasoning with salt and pepper as you go. Cook everything just until the onions become soft and translucent, about 3 minutes. This step builds a flavorful foundation for your creamy sauce.

Step 3: Whisk in Flour and Liquids for the Sauce

Sprinkle the flour over your sautéed veggies and stir well to combine; this creates a roux that thickens the sauce. Slowly pour in the chicken broth and heavy cream while stirring to avoid lumps. Bring this mixture to a gentle boil, then reduce the heat to a simmer. Keep stirring occasionally-after about 5 minutes, it should thicken up into a luscious sauce that coats the back of a spoon.

Step 4: Combine Everything and Serve Hot

Finally, add your cooked noodles along with the cubed chicken to the skillet. Toss everything gently to coat well and warm through. Taste and adjust seasoning with salt and pepper as needed. Serve this straight from the skillet for a cozy meal everyone will love-simple, delicious, and satisfying.

How to Serve Chicken Pot Pie Noodle Recipe

Garnishes

I like topping this with a sprinkle of fresh chopped parsley or thyme for a pop of color and herbal brightness. A little cracked black pepper on top adds a nice finishing touch too. Sometimes, a generous handful of shredded cheddar cheese melts right in for an extra creamy, cheesy bite.

Side Dishes

This Chicken Pot Pie Noodle Recipe pairs wonderfully with a crisp green salad or a simple side of roasted vegetables. Garlic bread or crusty rolls are great for soaking up any extra sauce, and steamed green beans add a fresh crunch that complements the creaminess perfectly.

Creative Ways to Present

For dinner parties, I ve served this noodle pot pie in individual oven-safe bowls topped with puff pastry and baked until golden for a fun hybrid experience. It also looks lovely garnished with edible flowers or microgreens for a special touch that wows your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge and eat within 3 days. I recommend keeping the noodles and sauce together for the best flavor and texture when reheated.

Freezing

I ve frozen this recipe successfully by cooling it completely before dividing into freezer-safe containers. When you re ready to enjoy it again, thaw overnight in the fridge and reheat gently on the stove to avoid separating the sauce.

Reheating

To reheat, warm the leftovers over low heat, adding a splash of chicken broth or cream if the sauce feels too thick. Stir frequently until heated through and creamy again-this helps keep the dish moist and delicious.

FAQs

Final Thoughts

This Chicken Pot Pie Noodle Recipe holds a special place in my kitchen because it captures the cozy essence of comfort food while being quick and fuss-free. I hope you enjoy making it as much as I do, especially on chilly evenings or when you want a dish that feels like a warm hug. Trust me, once you make this, it ll become a go-to favorite you return to again and again.

Chicken Pot Pie Noodle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 51 reviews

• Author: Harper
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

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Description

This Chicken Pot Pie Noodle Recipe offers a comforting twist on the classic pot pie flavors by combining tender chicken, vegetables, and creamy sauce with perfectly cooked egg noodles. It’s a hearty, creamy, and delicious meal that’s easy to make on the stovetop, perfect for family dinners or weeknight meals.

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Ingredients

Units USM Scale 1x2x3x

Pasta

• 10 ounces egg noodles

Vegetables & Seasoning

• 2 tablespoons unsalted butter
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 1/2 cups frozen peas and carrots, thawed
• Salt and pepper to taste

Sauce

• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream

Protein

• 1 1/2 cups cooked chicken breast, cut into small cubes

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Instructions

1. Cook Noodles: Cook the egg noodles al dente according to package directions. Once cooked, drain and set aside.
2. Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add diced onion, minced garlic, Italian seasoning, and thawed peas and carrots. Season with salt and pepper, and sauté for about 3 minutes until the onions become soft and translucent.
3. Make Sauce: Stir the flour into the vegetable mixture until well combined. Slowly pour in the chicken broth and heavy cream while stirring, then bring the sauce to a boil. Reduce the heat to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce thickens.
4. Combine and Serve: Add the drained noodles and cooked chicken cubes into the skillet with the sauce. Stir to combine well. Taste and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy your creamy chicken pot pie noodles.

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Notes

• You can use any type of noodle you like for this recipe, such as rotini, penne, or wide egg noodles.
• Feel free to add other vegetables, like broccoli, mushrooms, or zucchini, to customize your dish.
• Use leftover cooked chicken or rotisserie chicken for convenience and added flavor.
• The sauce can be made ahead of time and reheated when ready to serve for easy meal prep.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 3g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 60mg