Ultimate Creamy Chicken Pot Pie Noodles: Your New Favorite One-Pot Comfort Food Dinner
Say hello to your new go-to comfort food masterpiece: Creamy Chicken Pot Pie Noodles! This delightful recipe takes everything you love about the classic, soul-warming chicken pot pie and transforms it into an incredibly easy, one-pot pasta dish. No fussing with pie crusts or multiple baking steps – just pure, creamy, savory goodness ready in under an hour. It’s a perfect weeknight solution that promises all the nostalgic flavors without the extensive effort.
At its heart, this dish combines simple, readily available ingredients and familiar spices with a medley of tender vegetables like carrots, peas, and onions. Feeling adventurous? Toss in some sliced mushrooms for an added layer of earthy flavor. This recipe is also incredibly versatile, making it an excellent way to utilize leftover grilled chicken, diced chicken, or even a store-bought rotisserie chicken for ultimate convenience. And to truly capture that authentic pot pie essence, don’t skip the crispy pie crust crumbles. They provide the perfect textural contrast and elevate the dish from great to absolutely unforgettable!
As a huge fan of pasta, I’m always looking for quick and satisfying dinner ideas that appeal to the whole family. Pasta dishes are inherently fast to prepare and are almost always a hit with kids (and adults!). What makes this particular pasta recipe a winner in my book is its wonderfully creamy texture combined with a generous helping of nutritious vegetables. If you appreciate deliciously creamy pasta, you’ll also adore my Avocado Pesto Pasta or my rich Boursin Pasta. But for that classic, comforting hug-in-a-bowl feeling, these Chicken Pot Pie Noodles truly can’t be beaten.
Why You’ll Love This Easy Chicken Pot Pie Noodles Recipe
This creamy chicken pot pie noodles recipe isn’t just delicious; it’s also incredibly smart and convenient. Here’s why it’s destined to become a regular in your dinner rotation:
- Perfect for Using Leftover Chicken: This one-pot chicken pot pie pasta is a dream come true if you’re looking for creative ways to use up leftover rotisserie chicken, baked chicken breasts, or shredded chicken. It minimizes food waste and maximizes flavor, making it a budget-friendly and efficient meal. Whether you have grilled chicken, diced cooked chicken, or simply need to give new life to last night’s roast, this recipe adapts beautifully, saving you precious cooking time.
- Irresistibly Creamy Pasta Dish: The star of this show, beyond the chicken, is the luxuriously creamy sauce. Imagine the rich, savory filling of a classic chicken pot pie, but coating perfectly cooked egg noodles. The noodles simmer directly in the flavorful broth and half-and-half mixture, allowing them to absorb all that deliciousness. The result is a velvety smooth sauce that clings to every strand of pasta, creating a truly satisfying and comforting experience that feels both familiar and exciting.
- Highly Customizable with Your Favorite Vegetables: While traditional chicken pot pie often features carrots, peas, celery, onion, and corn, this recipe encourages you to make it your own. Don’t like celery? Leave it out! Want to add more greens? Spinach or kale can be wilted in at the end. Bell peppers, green beans, or even diced potatoes are also fantastic additions. It’s a fantastic way to sneak in extra veggies or cater to specific tastes and dietary preferences, making it incredibly versatile for any family.
- Significantly Easier and Lighter than Traditional Chicken Pot Pie: Let’s be honest, classic chicken pot pie, while undeniably delicious, can be a time-consuming affair with multiple components and a heavy, buttery crust. This noodle version offers all the beloved flavors and comfort without the extensive prep work. By skipping the full pie crust and opting for quick crumbles, and consolidating everything into one pot, you save significant time and effort. It feels lighter too, making it a perfect weeknight comfort food that won’t leave you feeling overly heavy.
Key Ingredients for Creamy Chicken Pot Pie Noodles
Gathering your ingredients is the first step to creating this comforting dish. Here’s a closer look at what you’ll need and some helpful notes:
- Unsalted Butter: Essential for sautéing the aromatics and vegetables, building a foundational layer of flavor. Using unsalted butter allows you to control the overall sodium content of the dish.
- Classic Pot Pie Vegetables: We’re featuring a delicious blend of onion, celery, carrots, garlic, corn, and peas. These are the quintessential veggies that give chicken pot pie its signature taste and vibrant color. I often opt for frozen corn and frozen peas because they’re convenient and require minimal prep, but fresh work beautifully too!
- Low-Sodium Chicken Broth: The base of our rich sauce. Choosing low-sodium broth is key so you can season the dish to your preference without it becoming overly salty. For an extra rich flavor, I frequently use Better than Bouillon to make my chicken stock; it adds incredible depth.
- Half and Half: This is what gives our sauce its characteristic creamy, velvety texture. It strikes a perfect balance between richness and lightness. If you desire an even thicker and more indulgent sauce, feel free to substitute with heavy cream.
- Cooked Chicken (Rotisserie is King!): For ultimate ease and incredible flavor, a shredded rotisserie chicken (like those found at Costco or your local supermarket) is a game-changer. It’s already cooked and seasoned, saving you a significant step. Alternatively, you can use cooked and diced chicken breasts, grilled chicken, or any leftover cooked chicken you have on hand.
- Essential Seasonings: A thoughtful blend of ground black pepper, garlic powder, dried thyme, ground sage, a pinch of cayenne pepper (for a subtle warmth, entirely optional), and paprika will infuse your noodles with that unmistakable chicken pot pie flavor. Fresh chopped parsley is perfect for garnishing, adding a pop of freshness and color before serving.
- Egg Noodles: Medium or wide egg noodles are ideal for this recipe. Their tender texture and ability to soak up the creamy sauce make them the perfect vehicle for all the rich flavors. If you love egg noodles, you’ll also enjoy my Instant Pot Beef Stroganoff Recipe.
- Pie Crust Crumbles: While optional, these crumbles are highly recommended! They offer that delightful flaky, buttery texture of a traditional pie crust without the hassle of baking an entire pie. They truly tie the dish together, providing the perfect textural contrast and completing the “chicken pot pie” experience. You can use store-bought pie crust or homemade.
Easy Step-by-Step Instructions
Making this Creamy Chicken Pot Pie Noodles recipe is straightforward and fun! Follow these simple steps for a delicious meal:
- Prepare the Pie Crust Crumbles: Start by crumbling about 1/2 to 1 cup of pie crust (store-bought or homemade) onto a baking sheet lined with parchment paper. Spread them out evenly to ensure they crisp up nicely. Bake in a preheated oven at 350ºF (175ºC) for just a few minutes until they turn a beautiful golden brown. Keep a close eye on them as they can burn quickly due to their thinness. Once golden, remove from the oven and set aside to cool; they’ll become wonderfully crisp as they cool.
- Sauté the Vegetables: In a large, sturdy pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium-high heat. Once the butter is melted and slightly shimmering, add your diced onion, celery, and carrots. Cook these vegetables, stirring occasionally, until they begin to soften and become tender, which usually takes about 8 minutes. Then, add the minced garlic and cook for just one more minute until fragrant. Be careful not to burn the garlic.
- Build the Creamy Sauce Base: Pour 4 cups of low-sodium chicken broth and 2 cups of half and half into the pot with the sautéed vegetables. Stir everything together well. Increase the heat slightly and bring the mixture to a gentle boil, ensuring it’s well combined and heated through.
- Incorporate Chicken, Spices, and Egg Noodles: Once the liquid is boiling, stir in your shredded rotisserie chicken, 2 teaspoons of kosher salt, 1 teaspoon of ground black pepper, 3/4 teaspoon of garlic powder, 3/4 teaspoon of dried thyme, 3/4 teaspoon of ground sage, and 1/4 teaspoon of paprika. Mix thoroughly to distribute the spices and chicken evenly. Bring the mixture back to a boil, then add the egg noodles. Immediately reduce the heat to medium-low, cover, and let it simmer for 7-9 minutes, or until the noodles are cooked al dente (meaning they still have a slight bite to them). Stir occasionally to prevent sticking.
- Add Peas and Corn: After the noodles have cooked to al dente, stir in the 1 cup of frozen corn and 1 cup of frozen peas. Cook for an additional 4-5 minutes, allowing the peas and corn to heat through and meld with the sauce. At this point, the sauce should have thickened beautifully.
- Serve and Garnish: Ladle generous portions of the creamy chicken pot pie pasta into bowls. Top each serving with the crispy pie crust crumbles you prepared earlier and a sprinkle of fresh chopped parsley for a bright finish. Serve hot and enjoy this comforting, easy-to-make meal!
Expert Tips for the Best Creamy Chicken Pot Pie Noodles
To ensure your chicken pot pie noodles turn out perfectly every time, keep these helpful tips in mind:
- Don’t Worry About Thickening the Sauce: You might be tempted to add a flour or cornstarch slurry, but resist! The starches released from the egg noodles as they cook directly in the sauce will naturally thicken it to the ideal, rich consistency. It will also continue to thicken slightly as it cools, creating that perfect creamy pot pie feel.
- Cook Pasta to Al Dente Perfection: This is a crucial step for the best texture, especially if you plan on having leftovers. “Al dente” means the noodles should be tender but still have a slight, pleasant bite to them. Avoid overcooking, as the noodles will continue to absorb liquid and soften further while resting and as leftovers. Overcooked noodles can become mushy, making for a less enjoyable dish.
- Strategic Vegetable Addition: Notice that peas and corn are added later in the cooking process, not with the initial sautéed vegetables. This is because these tender vegetables cook much faster and can become mushy if overcooked. Adding them towards the end ensures they remain vibrant, slightly firm, and packed with flavor, complementing the other tender ingredients.
- Choose Your Chicken Wisely (for Convenience): For ultimate ease and speed, a pre-cooked rotisserie chicken is your best friend. Simply shred it and add it to the pot. However, feel free to use any cooked, diced, or shredded chicken you prefer, such as grilled chicken breasts, baked chicken thighs, or even leftover holiday turkey. Just ensure it’s fully cooked before adding it to the sauce.
- Healthier Adaptations: Looking to lighten up this comfort food? You can easily make some simple swaps. Replace the half and half with milk (2% or whole milk works best for creaminess) for a lower-fat option. Opt for whole wheat egg noodles instead of regular egg noodles to boost fiber content. You can also increase the vegetable quantities to make the dish even more nutrient-dense.
- Perfect Pairings for a Complete Meal: This hearty pasta dish is excellent on its own, but it truly shines when paired with a fresh side. Consider serving it alongside my light and refreshing Strawberry Spinach Salad, or sop up every last bit of that creamy sauce with my soft and fluffy Homemade Dinner Rolls.
Make Ahead, Storing, and Freezing Recommendations
This chicken pot pie noodles recipe is designed as a quick dinner – perfect for those busy weeknights when time is of the essence – so extensive make-ahead preparation isn’t usually necessary. However, you can certainly get a head start on some components:
- Make Ahead: To save on active cooking time, you can chop the onions, celery, and carrots in advance and store them in an airtight container in the refrigerator for up to 2-3 days. You can also shred your cooked chicken ahead of time.
- Storing Leftovers: Any leftover chicken pot pie noodles should be stored in an airtight container in the refrigerator. They will remain fresh and delicious for 3-5 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if the sauce has become too thick.
- Freezing: I generally do not recommend freezing this recipe. Cooked pasta, especially egg noodles, tends to become mushy and lose its desirable texture once frozen and then thawed. Additionally, the dairy-based sauce (half and half) can sometimes separate when frozen and reheated, leading to a grainy or unappealing texture. Given how quickly and easily this dish comes together, it’s always best enjoyed fresh.
Frequently Asked Questions About Chicken Pot Pie Noodles
A traditional chicken pot pie filling typically features tender pieces of cooked chicken, along with a medley of vegetables such as peas, corn, and carrots. These ingredients are enveloped in a rich, creamy, and well-seasoned sauce, often made with chicken stock, milk or cream, and herbs like thyme and sage. Variations can include other delicious additions like celery or mushrooms, adding to its hearty appeal.
While the exact origins of chicken pot pie are somewhat debated, meat pies, in general, have a long and rich history. Some culinary historians trace meat pies back to ancient Roman times, evolving through medieval Europe, particularly gaining popularity in England. The concept of a chicken pot pie, as we know it today with its creamy filling and pastry crust, likely solidified in the 16th century in Europe and later became a beloved comfort food in American cuisine.
Like many classic comfort foods, traditional chicken pot pie often features a rich, buttery pastry and a cream-based sauce, which contribute to its higher calorie and fat content. However, there’s a significant upside: the generous inclusion of vegetables! I always make sure to pack my chicken pot pies or chicken pot pie noodle dishes with plenty of carrots, peas, and other wholesome vegetables. This boosts the fiber and vitamin content, making it a more balanced and satisfying meal. You can also make healthier choices by using low-fat milk, whole wheat noodles, and reducing the amount of butter in the pie crust crumbles if desired.
Absolutely! While egg noodles are excellent for their tender texture and ability to absorb the creamy sauce, you can certainly substitute them with other pasta shapes if you prefer or have an egg allergy. Medium-sized pasta like rotini, penne, or even bow tie (farfalle) noodles would work wonderfully. Just be sure to adjust the cooking time according to the package directions for your chosen pasta, ensuring it’s cooked al dente.
If pie crust crumbles aren’t an option, there are several delicious alternatives to achieve that satisfying crunch and flavor. Crushed Ritz crackers (baked briefly for extra crispness), toasted breadcrumbs (like panko), or even seasoned croutons can provide a similar textural contrast. Just sprinkle them on top of your chicken pot pie noodles right before serving for maximum crispness.
Yes, absolutely! Frozen vegetables are a fantastic and convenient option for this recipe. In fact, for peas and corn, I often recommend using frozen varieties as they are pre-blanched and cook very quickly, maintaining their texture and vibrant color. If using a mixed vegetable medley, keep in mind that these are also often pre-cooked, so add them later in the process to prevent them from becoming too soft.
Technically, you can freeze it, but I generally advise against it for the best quality. Cooked pasta, particularly egg noodles, tends to become quite mushy and soft after being frozen and then thawed and reheated. Furthermore, dairy-based sauces like this one can sometimes separate or develop an undesirable grainy texture once frozen and reheated. Since this recipe is incredibly quick and easy to prepare from scratch, I highly recommend making it fresh to enjoy its optimal creamy texture and delightful flavors.
More Irresistible Easy Dinner Recipes
If you loved this simple and delicious Chicken Pot Pie Noodles, you’re in luck! Here are more fantastic easy dinner ideas from my kitchen that are perfect for busy weeknights and guaranteed to satisfy:
- Classic Fettuccine Alfredo: A rich and creamy pasta dish that’s surprisingly simple to make from scratch.
- Bacon Pepper Jack Mac and Cheese: A cheesy, spicy, and utterly delicious twist on a comfort food favorite.
- Hearty Homemade Hamburger Helper: Forget the box – this homemade version is packed with flavor and so much better.
- Deconstructed Pizza Casserole Pasta: All the flavors of pizza in a comforting, easy-to-eat pasta casserole.
- Authentic Bolognese Pasta: A slow-simmered, rich meat sauce that’s perfect for a satisfying meal.
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Review
Chicken Pot Pie Noodles
Ingredients
- 2 tablespoons unsalted butter
- 1/2 small yellow onion – diced
- 3 celery stalks – diced
- 3 carrots – diced
- 4 garlic cloves – minced
- 4 cups low sodium chicken broth
- 2 cups half and half
- 1 1/2 cups rotisserie chicken – shredded, can also use cooked & cubed chicken, grilled chicken etc.
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried thyme
- 3/4 teaspoon ground sage
- 1/4 teaspoon paprika
- 10 oz egg noodles
- 1 cup frozen corn – thawed
- 1 cup frozen peas – thawed
- fresh parsley – chopped, for topping
- pie crust crumbles – optional but delicious
Equipment
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Large Pot or Dutch Oven (e.g., Le Creuset)
Instructions
Pie Crust Crumbles
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Crumble ½-1 cup of pie crust on a parchment lined baking sheet. Bake at 350°F (175°C) until golden brown (about 5-7 minutes, keep a close eye on them).
Chicken Pot Pie Noodles
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In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion, celery, and carrots. Cook for about 8 minutes, stirring occasionally, until the vegetables are tender. Add the minced garlic and cook for 1 minute more until fragrant.
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Pour in 4 cups of chicken broth and 2 cups of half and half. Bring the mixture to a gentle boil.
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Once boiling, add the shredded rotisserie chicken, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 3/4 teaspoon garlic powder, 3/4 teaspoon dried thyme, 3/4 teaspoon ground sage, and 1/4 teaspoon paprika. Stir to combine. When the mixture returns to a boil, add the egg noodles. Reduce the heat to medium-low, cover, and cook for 7-9 minutes or until the noodles are al dente. Stir occasionally.
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Stir in the thawed frozen corn and frozen peas and cook for another 4-5 minutes, or until heated through and the sauce has thickened.
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Garnish with the fresh chopped parsley and serve immediately with the crispy pie crust crumbles on top. Enjoy your creamy chicken pot pie noodles!
Notes
Nutritional information provided does not include the optional pie crust crumbles.
Nutrition
Recipe adapted from my good friend Natalie, Life Made Simple Bakes.