This Chicken Pot Pie Noodles recipe takes everything you love about classic chicken pot pie — creamy sauce, tender veggies, and hearty chicken — and turns it into an easy one-pan pasta dinner.
With egg noodles soaking up a rich, homemade sauce, it’s warm, filling, and comforting from the very first bite. Perfect for chilly nights, family dinners, or quick weeknight meals.
Table of Contents
Why You’ll Love This Chicken Pot Pie Noodles
It’s the ultimate mash-up of comfort food and convenience — pot pie flavor, no crust required.
- One pan, 30 minutes, zero fuss
- Creamy, cozy, and satisfying
- Uses simple, affordable ingredients
- Great for weeknights or meal prep
- Family-friendly comfort food
- Customizable with your favorite veggies
I first made this after a long week on the road when I was craving the flavors of my mom’s pot pie but didn’t have time for pie dough. The smell of butter, garlic, and cream simmering with noodles brought me straight back to her kitchen. This dish has been in my dinner rotation ever since — hearty, humble, and healing after a long day.
Ingredients You’ll Need
This one-pan wonder keeps it simple — pantry ingredients that build layers of flavor fast.
Main Ingredients
- 10 ounces egg noodles – soft and perfect for soaking up sauce
- 2 tablespoons unsalted butter – for richness and sautéing
- 1 medium sweet onion, diced – adds sweetness and body
- 2 cloves garlic, minced – savory depth
- 1½ cups frozen peas and carrots, thawed – classic pot pie vegetables
- ½ teaspoon coarse salt – enhances every bite
- ¼ teaspoon black pepper – balances flavor
- 2 tablespoons all-purpose flour – thickens the sauce
- 1 cup low-sodium chicken broth – forms the base of the cream sauce
- 1 cup heavy cream – gives that silky texture
- 1½ cups cooked chicken breast, cubed – tender and hearty
Optional Add-Ons or Substitutes
- Add corn or green beans for more veggies
- Use half-and-half instead of cream for a lighter version
- Add mushrooms or celery for classic pot pie flavor
- Swap noodles for rotini or penne
- Stir in fresh herbs like thyme or rosemary
- Use rotisserie chicken to save time
Step-by-Step Instructions
This recipe comes together easily in one skillet — creamy, dreamy comfort in no time.
- Cook the noodles according to package directions until al dente. Drain and set aside.
- Melt butter in a large skillet over medium heat. Add diced onion and cook 3–4 minutes until translucent.
- Add garlic, peas, and carrots and sauté for another 2 minutes. (This step builds flavor fast.)
- Sprinkle flour over the vegetables, stirring to coat evenly. Cook 1 minute to remove the raw taste.
- Slowly whisk in chicken broth and cream. (Stir constantly to avoid lumps.)
- Season with salt and pepper, then simmer for 3–5 minutes until thickened.
- Add the cooked chicken and stir until evenly coated in sauce.
- Fold in the cooked noodles and toss to combine. Simmer 1–2 minutes until everything is creamy and well mixed.
- Serve warm, garnished with fresh parsley if desired.
Quick Reminders:
- Don’t overcook noodles — they’ll absorb more sauce
- Stir constantly while adding liquid to prevent lumps
- Adjust thickness with extra broth or cream as needed
- Taste and season before serving — it makes all the difference
Expert Tips for Success
This dish is simple but full of room for creativity and small tweaks that make it your own.
- Use wide egg noodles for the most authentic texture
- Warm the broth and cream before adding for smoother sauce
- Add a pinch of nutmeg for warmth and depth
- For a golden twist, top with toasted breadcrumbs or Parmesan
- Add a splash of white wine or lemon juice to brighten flavor
- Double the batch — it reheats beautifully for lunches
- Serve with fresh bread or biscuits to soak up every drop
For another cozy one-pan dinner, try my Creamy Chicken Pot Pie Pasta or the ultra-comforting Zuppa Toscana Casserole — both are guaranteed to hit the same creamy, comforting notes.
Serving Suggestions
This creamy pasta is perfect on its own but pairs beautifully with light sides or bread.
- Serve with crusty garlic bread or biscuits
- Add a side salad with lemon vinaigrette for balance
- Pair with roasted vegetables like green beans or asparagus
- Sprinkle extra Parmesan or parsley before serving
- Try alongside Hearty Cabbage and Dumplings for a classic Southern comfort combo
- Make it a full comfort meal with Slow Cooker Lemon Herb Chicken and Rice on the table
Storing and Reheating
This dish keeps well, making it perfect for leftovers or weekly meal prep.
How to Store It
- Cool completely before refrigerating
- Store in an airtight container up to 4 days
- Avoid freezing — cream sauces may separate
- Stir in a splash of broth or cream before reheating
How to Reheat It
- Stovetop: Reheat over medium-low heat, stirring often
- Microwave: Heat in 30-second bursts, stirring between each
- Add a bit of milk or cream to loosen the sauce
- Avoid boiling — gentle heat keeps it silky and smooth
Estimated Nutrition (per serving):
Calories: 480 | Fat: 24g | Carbs: 35g | Protein: 28g | Sugar: 4g | Fiber: 3g
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely — it saves time and adds extra flavor from the roasted skin.
Can I make this lighter?
Yes! Use half-and-half instead of cream and add extra veggies to bulk it up.
Can I make it ahead of time?
You can prep the sauce and chicken earlier, then reheat and toss with noodles before serving.
Final Thoughts
Chicken Pot Pie Noodles is comfort food done right — creamy, hearty, and full of the flavors that remind you of home. It’s quick enough for a weeknight but cozy enough for Sunday dinner, and every bite feels like a hug in a bowl.
From my kitchen to yours, this dish is all about slowing down, stirring with care, and serving something that warms the heart as much as the stomach.
- Keep it creamy but never soupy
- Use real cream for rich texture
- Serve hot with fresh herbs and a smile
Creamy Chicken Pot Pie Noodles
Ingredients
Equipment
Method
- Cook egg noodles in salted water until al dente. Drain and set aside.
- Melt butter in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until translucent.
- Add garlic, peas, and carrots. Sauté for another 2 minutes.
- Sprinkle flour over vegetables and stir to coat. Cook 1 minute to remove raw taste.
- Slowly whisk in chicken broth and cream. Stir constantly to avoid lumps.
- Season with salt and pepper, then simmer 3–5 minutes until thickened.
- Stir in cooked chicken and mix until evenly coated.
- Fold in cooked noodles and toss to combine. Simmer for 1–2 minutes.
Nutrition
Notes
- Use rotisserie chicken for a quick shortcut.
- Swap cream with half-and-half for a lighter option.
- Avoid freezing to prevent sauce separation.
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