Chicken Pot Pie Noodles

Comfort food doesn’t always require hours in the kitchen—and that’s exactly what inspired me to create this Chicken Pot Pie Noodles recipe. It’s creamy, hearty, and brings all the flavors of a classic pot pie together in a fraction of the time. Instead of a traditional crust, I’ve used egg noodles to carry that rich, savory flavor and deliver the coziest one-pot meal imaginable.

What I love most about this dish is how family-friendly and flexible it is. Whether I’m using leftover rotisserie chicken or tossing in frozen veggies straight from the freezer, it always turns out beautifully. It’s the kind of meal you can make on a weeknight when everyone’s hungry and you need something dependable, filling, and deeply satisfying.

Why You’ll Love This Chicken Pot Pie Noodles Recipe

This recipe checks every box for a comforting dinner: it’s quick, creamy, and bursting with flavor. The egg noodles soak up the velvety sauce perfectly, and the mix of tender chicken, sweet peas, and carrots creates a nostalgic pot pie taste in every bite. It’s ideal for feeding picky eaters or satisfying a craving for something warm and filling without the hassle of baking a pie.

What Kind of Noodles Should I Use?

Egg noodles are absolutely the star here. Their soft, slightly chewy texture holds onto the creamy sauce in the best way possible. Wide egg noodles are my go-to because they offer the most surface area to capture all that flavor. If you don’t have them, you can use other pasta like rotini or bow ties, but nothing beats the classic egg noodle feel for this recipe.

Options for Substitutions

You can easily adjust this recipe to what you have on hand. No rotisserie chicken? Cooked, shredded chicken breast or thigh meat works great. Out of peas and carrots? Use a frozen mixed vegetable medley or even add mushrooms for an earthy twist. To lighten it up, swap the heavy cream with milk and a touch of cornstarch, or use a dairy-free alternative like oat milk. And if you’re gluten-free, sub in your favorite GF pasta and a gluten-free cream soup.

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Ingredients for This Chicken Pot Pie Noodles Recipe

• Egg Noodles: These form the base of the dish and act as the comforting carb to soak up all the creamy goodness. Wide egg noodles are ideal because they hold up well and add the perfect texture.
• Cooked Chicken: Shredded rotisserie chicken makes this dish incredibly easy and adds depth of flavor. You can also use leftover baked or poached chicken.
• Carrots and Peas: These veggies bring sweetness, color, and that signature pot pie flavor. Use frozen for convenience, or fresh if you have the time.
• Celery: Adds a nice crunch and aroma, giving balance to the creamy texture.
• Yellow Onion: The base of many comfort foods, onion brings a mild sharpness and depth to the dish.
• Garlic: Just a little minced garlic elevates the savory factor and rounds out the flavor profile.
• Butter: Used to sauté the aromatics and create the base of the creamy sauce.
• All-Purpose Flour: Acts as a thickener for the sauce, turning the base into a silky, rich coating for the noodles.
• Chicken Broth: Adds moisture and enhances the overall flavor of the sauce. Low-sodium broth gives you more control over the saltiness.
• Heavy Cream: Brings the luxurious, creamy texture that mimics pot pie filling. You can swap with milk or half-and-half if preferred.
• Salt & Black Pepper: Essential for seasoning and drawing out all the other flavors.
• Italian Seasoning or Thyme: Adds a subtle herbaceous note that ties everything together.

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Step 1: Sauté the Aromatics

Start by melting butter in a large skillet over medium heat. Add chopped onion, celery, and garlic. Cook until the vegetables are soft and fragrant, about 5 minutes.

Step 2: Make the Roux

Sprinkle the flour over the cooked veggies and stir well to coat. Let it cook for 1–2 minutes to remove the raw flour taste. This roux will help thicken the sauce.

Step 3: Add Broth and Cream

Gradually pour in the chicken broth, whisking continuously to prevent lumps. Then stir in the heavy cream. Let the mixture simmer for about 5–7 minutes until it thickens into a creamy sauce.

Step 4: Stir in Veggies and Chicken

Add the cooked shredded chicken, peas, and carrots to the sauce. Season with salt, pepper, and a pinch of Italian seasoning or thyme. Mix everything thoroughly and reduce heat to low.

Step 5: Cook the Noodles

While the sauce simmers, cook the egg noodles according to package instructions. Drain them just before al dente, as they’ll continue to soften once added to the sauce.

Step 6: Combine Everything

Add the drained noodles to the skillet with the sauce and gently toss to coat. Let the dish sit for a few minutes on low heat so the flavors can meld and the noodles absorb some of the sauce.

Step 7: Serve and Enjoy

Serve hot, straight from the skillet. You can garnish with freshly chopped parsley or a sprinkle of grated Parmesan if desired.

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How Long to Prepare Chicken Pot Pie Noodles

This recipe is perfect when you need something fast but satisfying. From start to finish, it typically takes about 30 minutes to prepare.

• Prep Time (10 minutes): Most of the work involves chopping the onions, celery, and garlic. If you're using rotisserie chicken and frozen vegetables, you'll shave off even more time.
• Cook Time (20 minutes): This includes making the roux, thickening the sauce, cooking the noodles, and combining everything. Since the chicken is already cooked, it’s really just about heating and blending flavors.

Tips for Perfect Chicken Pot Pie Noodles

• Use wide egg noodles for the best texture—they hold the sauce better and won’t fall apart.
• Don’t overcook the noodles; keep them slightly firm before combining with the sauce.
• For a richer flavor, toast the flour slightly in the butter before adding liquid.
• Taste as you go! Adjust seasoning after adding the chicken and vegetables.
• Let the finished dish rest for a couple of minutes before serving so the sauce can thicken further.

Watch Out for These Mistakes While Cooking

• Skipping the Roux Step: This is crucial for creating a silky sauce. Don’t rush it.
• Overcooking Noodles: They’ll turn mushy quickly in the sauce, so undercook slightly.
• Using Too Much Liquid: Stick to the measured broth and cream amounts or your sauce might turn soupy.
• Undercooked Veggies: If using fresh carrots or celery, sauté them thoroughly before adding liquid.
• Not Stirring the Sauce: To avoid clumps, keep stirring while adding broth and cream.

What to Serve With Chicken Pot Pie Noodles?

1. Buttery Garlic Bread

Warm slices of garlic bread are perfect for mopping up the creamy sauce.

2. Simple Side Salad

A crisp green salad with a tangy vinaigrette offers a refreshing contrast.

3. Roasted Green Beans

Add a crunchy veggie side that doesn’t compete with the richness of the noodles.

4. Sautéed Mushrooms

Earthy, buttery mushrooms make a flavorful complement.

5. Apple Walnut Slaw

Sweet and crunchy, this cold slaw cuts through the richness of the dish.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The noodles may absorb more sauce over time, so stir in a splash of milk or broth when reheating.
• Freezer: Not the best candidate for freezing due to the creamy sauce and noodles, which may separate or turn mushy after thawing.
• Reheating: Reheat gently on the stove over low heat or in the microwave with a little added liquid to loosen the sauce.

Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 460
• Protein: 26g
• Carbohydrates: 38g
• Fat: 22g
• Saturated Fat: 11g
• Fiber: 3g
• Sugar: 4g
• Sodium: 480mg

Frequently Asked Questions

Can I use fresh vegetables instead of frozen?

Yes, just be sure to sauté them until tender before adding the flour and liquids.

Can I make this dish ahead of time?

You can prep the sauce and store it separately from the noodles, then combine when ready to serve for best texture.

What’s the best substitute for heavy cream?

Half-and-half or whole milk thickened with a bit of flour or cornstarch can work well.

Is this dish kid-friendly?

Absolutely! It’s creamy, mild, and full of familiar flavors that kids tend to love.

Can I make this gluten-free?

Yes, just use gluten-free noodles and substitute the flour with a gluten-free thickener.

Conclusion

Chicken Pot Pie Noodles is the ultimate shortcut to pot pie flavor without the crust or the fuss. It’s creamy, satisfying, and packed with nostalgic charm—all in under 30 minutes. Whether it’s a weeknight dinner or a cozy weekend meal, this recipe brings comfort to the table with very little effort. It’s definitely one to keep in your regular rotation.

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