Introduction

This Chicken Pot Pie Noodles dish combines tender noodles with a creamy chicken and vegetable filling, offering all the comforting flavors of a traditional pot pie with a quicker, twist. It’s a hearty and satisfying meal perfect for weeknight dinners.

Best Chicken Pot Pie Noodles Recipe - Recipe Image

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 the 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 the diced onion, carrots, and celery. Sauté until the 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 or leftover cooked chicken for a quicker meal.
Swap or add vegetables like corn or green beans for variety.
Adjust the herbs and seasonings to suit your taste preferences.
Replace egg noodles with pasta shapes like rotini or penne if desired.
For a gluten-free version, use gluten-free noodles and flour.
Prepare the filling ahead of time and refrigerate; combine with noodles just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm 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 frozen chicken for this recipe?

Yes, cooked frozen chicken can be used. Just be sure to thaw it completely before adding it to the filling to ensure even cooking.

Can I make this dish dairy-free?

To make it dairy-free, substitute the butter for a plant-based alternative and use a dairy-free cream substitute or coconut milk. Adjust seasonings as needed to maintain flavor balance.

Best Chicken Pot Pie Noodles Recipe

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★★★★★

4.7 from 111 reviews

This Chicken Pot Pie Noodles recipe combines tender egg noodles with a rich, creamy chicken and vegetable filling inspired by the classic pot pie. It’s an easy stovetop meal that delivers comforting flavors with sautéed vegetables, shredded chicken, and a velvety sauce, all garnished with fresh parsley for a homey finish.

Author: Marco
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 al dente. Drain well and toss with olive oil to prevent sticking. Set the noodles aside.
Make the filling: Heat unsalted butter in a large skillet over medium heat. Add diced onion, carrots, and celery, sautéing until the vegetables soften and become tender, about 5 to 7 minutes.
Add chicken and spices: Stir in shredded cooked chicken along with garlic powder, onion powder, and thyme. Cook together for 2 minutes to allow the flavors to meld and the spices to become fragrant.
Add broth and cream: Pour in the chicken broth followed by the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally to combine all the ingredients evenly.
Thicken the sauce: Sprinkle the all-purpose flour gradually over the simmering mixture while stirring constantly to avoid lumps. Continue simmering and stirring until the sauce thickens, approximately 5 to 7 minutes.
Combine noodles and peas: Add the cooked noodles and frozen peas to the skillet. Stir carefully until everything is thoroughly combined, heated through, and the peas are tender.
Serve: Season the dish with salt and pepper according to your taste. Garnish with chopped fresh parsley before serving to add a burst of color and freshness.

Notes

Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to restore creaminess.
Chicken: Use rotisserie chicken or leftover cooked chicken for a quicker preparation.
Vegetables: You can customize by adding or substituting vegetables such as corn or green beans to vary the flavor and texture.
Spices: Adjust the seasoning to your preferred taste. Adding extra herbs can enhance the overall flavor.
Noodles: Any pasta shape like rotini, penne, or others can be substituted for egg noodles.
Gluten-Free Option: Substitute gluten-free noodles and gluten-free flour to accommodate gluten intolerance.
Make Ahead: Prepare the filling in advance and store it in the fridge. Combine with freshly cooked noodles when ready to serve for convenience.

Keywords: Chicken pot pie noodles, creamy chicken noodle recipe, stovetop chicken pot pie, comfort food, shredded chicken noodles