Chicken Pot Pie Noodle Recipe

I absolutely love this Chicken Pot Pie Noodle Recipe because it s like all the comforting flavors of a classic chicken pot pie, but way easier and quicker to make. When I m craving something warm and cozy but don t have the patience for a full pie crust, this noodle dish is my go-to. It s creamy, packed with tender chicken and veggies, and those egg noodles soak up every bit of the delicious sauce-you ll find it s a total crowd pleaser!

What I really appreciate about the Chicken Pot Pie Noodle Recipe is how flexible it is. Whether you re cooking for a busy weeknight or want an easy yet satisfying dish for guests, it fits the bill. Plus, it s perfect for using up leftover chicken or veggies you have sitting in your fridge. Trust me, once you try this, it ll become a staple in your recipe rotation.

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Ingredients You’ll Need

Each ingredient in this Chicken Pot Pie Noodle Recipe plays an important role in building that rich, comforting flavor and creamy texture we all love. You ll find that using fresh aromatics like onion and garlic alongside classic seasonings really elevates the dish.

• Egg noodles: I like the way egg noodles hold the sauce better than regular pasta, but feel free to swap your favorite noodle shape.
• Unsalted butter: Butter adds depth and richness when sautéing your veggies.
• Sweet onion: Adds a subtle sweetness that balances the savory sauce.
• Garlic: Just a few cloves to boost flavor without overpowering the dish.
• Italian seasoning: A little herbaceous magic that brings everything together.
• Frozen peas and carrots: These add color, texture, and that classic pot pie vegetable vibe.
• All-purpose flour: Thickens the sauce so it coats each noodle beautifully.
• Chicken broth: Provides the savory base of the sauce s flavor.
• Heavy cream: For that luscious, silky finish in the sauce.
• Cooked chicken breast: I prefer cubed leftover or rotisserie chicken for quick prep.
• Salt and pepper: To season everything just right.

Variations

I love how versatile this Chicken Pot Pie Noodle Recipe is, and I encourage you to play around with it based on what you have in your pantry or your family’s preferences. Adjusting veggies or protein can make it feel fresh every time you make it!

• Vegetable Swaps: I’ve swapped in broccoli florets or mushrooms when I wanted a little more earthy flavor.
• Different Protein: Sometimes I use diced turkey or even leftover ham instead of chicken for a fun twist.
• Vegetarian Version: Skip the chicken and add extra veggies and mushrooms, use vegetable broth to keep it just as comforting.
• Lightened-Up: Substitute half-and-half or whole milk for the heavy cream to reduce fat content, keeping it creamy but lighter.

How to Make Chicken Pot Pie Noodle Recipe

Step 1: Cook Your Noodles Perfectly

First up, cook your egg noodles according to the package instructions-aim for al dente, so they hold up nicely once mixed into the creamy sauce. I like to salt the water generously; it adds a subtle flavor to the noodles. Once cooked, drain them but don t rinse, so the sauce clings better. If you re prepping ahead, toss noodles with a tiny drizzle of oil to prevent sticking.

Step 2: Sauté the Flavor Base

In a large skillet, melt the butter over medium-high heat. Then toss in your diced onion, minced garlic, and Italian seasoning. Stir often and cook for about 3 minutes or until the onions become soft and translucent. I like how the garlic aroma fills the kitchen at this stage-it always gets my taste buds going! Next, add the peas and carrots, seasoning everything lightly with salt and pepper.

Step 3: Make the Creamy Sauce

Sprinkle in the flour and stir continuously to combine it with the butter and veggies-this forms a roux, which is the base for your sauce. Slowly pour in the chicken broth and heavy cream, whisking as you go to keep it smooth. Bring this mixture to a boil, then lower the heat to a simmer. Stir occasionally and let it thicken for about 5 minutes. If the sauce feels too thick, you can add a splash more broth or cream until it s just right.

Step 4: Combine and Enjoy

Drain your noodles if you haven t already and add them directly to the skillet with the sauce and sautéed veggies. Stir in your cooked chicken cubes, then taste and adjust with extra salt and pepper if needed. Give everything one last gentle mix so the noodles get fully coated in that luscious sauce. Serve it warm-this dish tastes best right away, but it also reheats beautifully!

How to Serve Chicken Pot Pie Noodle Recipe

Garnishes

I usually top this Chicken Pot Pie Noodle Recipe with a sprinkle of freshly chopped parsley or thyme-both add a pop of color and fresh herbaceous notes that cut through the richness. A tiny dusting of freshly grated Parmesan can also add a lovely salty umami boost that my family always notices and loves.

Side Dishes

To round out the meal, I often serve it with a crisp green salad dressed simply with lemon vinaigrette or some roasted Brussels sprouts for extra veggies and crunch. Garlic bread or crusty rolls are also winners if you want something to soak up every bite of that creamy sauce.

Creative Ways to Present

For special occasions, I ve served this Chicken Pot Pie Noodle Recipe in individual ramekins topped with extra veggies or herbs for a pretty, elevated look. Another fun idea is to spoon it into puff pastry shells for a bit more elegance while keeping the convenience of noodles inside.

Make Ahead and Storage

Storing Leftovers

After dinner, I transfer any leftovers into airtight containers and keep them in the fridge. They stay great for up to three days, and the flavors even seem to deepen overnight! When I m ready to eat again, I just reheat gently on the stove or in the microwave.

Freezing

I ve frozen this dish a couple of times, and it does freeze well if you want a quick meal later. Just pop it in a freezer-safe container before cooking the noodles, or add the cooked noodles after thawing to keep the texture nice. Defrost overnight in the fridge before reheating.

Reheating

When reheating leftovers, I prefer warming it on the stove with a splash of chicken broth or cream to loosen the sauce and bring back that fresh-from-the-pan feel. Stir occasionally to heat evenly and avoid drying out the noodles.

FAQs

Final Thoughts

This Chicken Pot Pie Noodle Recipe holds a special place in my heart because it blends the best of comfort and convenience. I love sharing it with friends and family when we want a home-cooked meal without a lot of fuss. I really think you ll enjoy how quickly it comes together and the way it fills your kitchen with those nostalgic pot pie aromas. Give it a try-you might just find your new favorite weeknight dinner!

Chicken Pot Pie Noodle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 127 reviews

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

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Description

This Chicken Pot Pie Noodle recipe offers a comforting and creamy twist on the classic pot pie using tender egg noodles, sautéed vegetables, and juicy chicken, all brought together with a rich, velvety sauce made with chicken broth and heavy cream. Perfect for a quick and satisfying family meal.

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Ingredients

Units USM Scale 1x2x3x

Pasta

• 10 ounces egg noodles

Vegetables and Seasonings

• 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 and Protein

• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 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 the package instructions, then drain and set aside.
2. Sauté Vegetables: In a large skillet over medium-high heat, melt the butter. Add the diced onion, minced garlic, Italian seasoning, peas, and carrots. Season with salt and pepper, then cook for about 3 minutes until the onions become soft and translucent.
3. Make Sauce: Stir the flour into the vegetables until fully combined. Gradually pour in the chicken broth and heavy cream while stirring. Bring the mixture to a boil, then reduce the heat to a simmer. Continue stirring occasionally until the sauce thickens, approximately 5 minutes.
4. Combine and Serve: Add the drained noodles and cooked chicken cubes to the skillet. Mix well to coat everything evenly with the sauce. Adjust salt and pepper to taste. Serve hot and enjoy your comforting Chicken Pot Pie Noodles!

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Notes

• You can use any type of noodle you prefer for this recipe.
• Feel free to add other vegetables such as broccoli, mushrooms, or zucchini to enhance the dish.
• Leftover cooked chicken or rotisserie chicken work perfectly in this recipe.
• The sauce can be prepared ahead of time and reheated when ready to serve.
• Leftovers should be stored in an airtight container in the refrigerator and consumed within 3 days.

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Nutrition

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