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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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