Best Chicken Pot Pie Noodles Recipe

Introduction

This Chicken Pot Pie Noodles dish combines tender egg noodles with a creamy chicken and vegetable filling. It brings the comforting flavors of a traditional pot pie in a quicker, noodle-based version that’s perfect for weeknight dinners.

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

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

Tips & Variations

• Use rotisserie chicken or leftover cooked chicken to save time.
• Add or substitute other vegetables like corn or green beans for variety.
• Adjust herbs and seasonings to your taste; extra thyme or parsley works well.
• Swap egg noodles for other pasta shapes such as rotini or penne.
• For a gluten-free version, use gluten-free noodles and flour.
• Prepare the filling in advance and store it refrigerated; combine with noodles when ready to serve.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth if needed to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken?

Yes, rotisserie chicken, leftover roasted chicken, or even cooked shredded turkey can be used in this recipe.

Can I freeze the Chicken Pot Pie Noodles?

While the filling can be frozen, the noodles may become mushy after thawing. For best results, freeze the filling separately and add freshly cooked noodles when ready to serve.

Best Chicken Pot Pie Noodles Recipe

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★★★★★

4.9 from 142 reviews

• Author: Lila
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A comforting Chicken Pot Pie Noodles dish featuring tender egg noodles combined with a creamy chicken and vegetable filling, offering the rich flavors of a classic pot pie in a quick and easy skillet meal.

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Ingredients

Scale 1x2x3x

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

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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 tender. Drain and toss with olive oil to prevent sticking. Set aside.
2. Make the filling: In a large skillet over medium heat, melt the unsalted butter. Add diced onion, carrots, and celery. Sauté until the vegetables are tender and fragrant, about 5-7 minutes.
3. Add chicken and spices: Stir in the shredded cooked chicken, garlic powder, onion powder, and thyme. Cook the mixture for another 2 minutes to blend the flavors.
4. Add broth and cream: Pour in the chicken broth and heavy cream. Bring the mixture to a simmer, stirring occasionally to combine.
5. Thicken the sauce: Sprinkle the all-purpose flour evenly over the mixture while stirring continuously to prevent lumps. Continue simmering until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
6. Combine noodles and peas: Add the cooked egg noodles and frozen peas to the skillet. Stir until everything is well combined and heated thoroughly.
7. Finish and serve: Season the dish with salt and pepper to taste. Garnish with chopped fresh parsley before serving to add a fresh, colorful touch.

Notes

• Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to restore creaminess.
• Chicken: Rotisserie chicken or leftover cooked chicken can be used for convenience.
• Vegetables: Substitute or add other vegetables such as corn or green beans to vary the flavor and texture.
• Spices: Adjust the seasoning or add additional herbs like rosemary or sage to enhance flavor.
• Noodles: Any noodle variety like rotini or penne can substitute egg noodles if preferred.
• 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 freshly cooked noodles when ready to serve.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Chicken pot pie, creamy chicken noodles, comfort food, easy chicken recipes, skillet meals, egg noodles, dinner recipe