If you’re craving the coziest comfort food with a dreamy twist, Creamy Chicken Pot Pie Noodles are about to become your new favorite weeknight dinner. Imagine all the warmth and heartiness of homemade chicken pot pie, but stirred through tender egg noodles and topped with a luscious, velvety sauce. It’s a big hug in a bowl—hearty, soul-warming, and packed with flavor in every forkful. Plus, it comes together in just over half an hour. Whether you’re feeding a crowd or just want leftovers for a busy week, this creamy twist on a classic hits all the right notes for comfort and convenience.
Ingredients You’ll Need
You’ll be amazed at how simple ingredients come together to create something so delicious. Each item plays its own essential part—bringing in texture, vibrant color, or that signature, savory flavor. Here’s what you’ll need, plus a tip for each ingredient to help it shine!
- Egg Noodles (12 ounces): Choose wide egg noodles for the best texture—they soak up all that creamy sauce while staying delightfully springy.
- Unsalted Butter (2 tablespoons): Butter is the flavor base, lending a rich, golden backdrop that ties everything together.
- Onion (1 small, diced): Sweated onions add a sweet undertone that’s classic in comforting casseroles and pot pies.
- Garlic (2 cloves, minced): Just a couple of cloves gives that savory depth—don’t skip this!
- Carrots (2 medium, peeled and diced): Carrots bring little pops of sweetness and beautiful color to every bite.
- Celery (2 stalks, diced): A must for that old-fashioned chicken pot pie flavor—celery offers a subtle earthy crunch.
- Cooked Chicken (2 cups, shredded): Rotisserie chicken makes this super easy, or use leftover roasted chicken for extra flavor.
- All-Purpose Flour (1/4 cup): Flour thickens the sauce, giving it that classic silky, creamy texture.
- Chicken Broth (2 cups): Opt for low-sodium broth so you can control the saltiness and highlight the chicken flavor.
- Whole Milk (1 cup): Whole milk creates the most luscious, creamy sauce—feel free to swap in half-and-half for an extra-rich version.
- Frozen Peas (1/2 cup): Toss in peas right from the freezer; they add color and vibrant bursts of sweet flavor.
- Dried Thyme (1 teaspoon): Thyme is what makes it undeniably “pot pie”—don’t skimp here!
- Dried Parsley (1/2 teaspoon): This brightens the whole dish and add a subtle herbal note.
- Salt (1/2 teaspoon): Start light and adjust to your taste, especially if your broth is already seasoned.
- Black Pepper (1/4 teaspoon): A hint of pepper is all you need for the perfect finish.
How to Make Creamy Chicken Pot Pie Noodles
Step 1: Cook the Egg Noodles
Start by bringing a large pot of salted water to a boil. Add your egg noodles and cook them according to the package directions, just until al dente—you want them tender but not mushy, since they’ll absorb a bit more sauce later. Drain them well and set them aside, ready to soak up all that creamy goodness.
Step 2: Sauté the Aromatics and Vegetables
While the noodles are cooking, grab a large skillet or a Dutch oven and melt your butter over medium heat. Toss in the diced onion, minced garlic, carrots, and celery. Sauté everything together for about 5 to 7 minutes, stirring occasionally, until the veggies are tender and your kitchen smells like pure comfort.
Step 3: Make the Roux
Sprinkle the flour evenly over the sautéed vegetables and give it a good stir. This step is what thickens your sauce later on—let the flour cook for a minute or two to get rid of any raw flavor, making sure it’s fully incorporated with the butter and veggies.
Step 4: Create the Creamy Sauce
Gradually pour in the chicken broth and milk, stirring constantly to avoid lumps and keep the sauce super smooth. Continue stirring for about 5 minutes, allowing the mixture to gently bubble and thicken into a rich, velvety sauce.
Step 5: Add the Chicken, Peas, and Seasonings
To the thickened sauce, add your cooked shredded chicken, frozen peas, dried thyme, dried parsley, salt, and black pepper. Give everything a stir to make sure the chicken and veggies are evenly coated. Simmer for another 2 to 3 minutes, just until everything’s heated through and that lovely pot pie scent fills your kitchen.
Step 6: Toss Everything Together
Now, add the drained egg noodles right to the skillet, gently folding them with the creamy sauce and chicken mixture. Make sure each noodle gets a good hug from the velvety sauce—you want every bite of Creamy Chicken Pot Pie Noodles to be packed with flavor and comfort. Serve it up warm and enjoy!
How to Serve Creamy Chicken Pot Pie Noodles
Garnishes
A sprinkle of fresh chopped parsley or a dash of cracked black pepper does wonders for the final presentation. If you really want to elevate things, a dusting of flaky sea salt or a few thyme leaves add a pop of color and a hint of herbaceous flavor to the finished bowl.
Side Dishes
These Creamy Chicken Pot Pie Noodles are filling all by themselves, but if you want to round out the meal, try serving them with a crisp green salad or steamed green beans. Buttery dinner rolls or warm biscuits are also irresistible for soaking up every bit of that creamy sauce.
Creative Ways to Present
For a fun twist, serve your Creamy Chicken Pot Pie Noodles in individual ramekins topped with crushed crackers for crunch or puff pastry rounds for a true pot pie vibe. You can even spoon the noodles into hollowed-out bread bowls for the ultimate comfort food experience.
Make Ahead and Storage
Storing Leftovers
Leftovers of Creamy Chicken Pot Pie Noodles store beautifully in an airtight container in the fridge for up to 3 days. The flavors meld together even more overnight, making the dish even more irresistible the next day!
Freezing
If you want to stash away a batch for later, let your noodles cool completely, then transfer them to a freezer-safe container. They’ll keep in the freezer for up to 2 months—just note the noodles will be softer upon reheating.
Reheating
To bring your Creamy Chicken Pot Pie Noodles back to life, simply reheat gently on the stovetop over medium-low heat. Add a splash of milk or chicken broth to loosen the sauce and stir until everything is hot and creamy once again. The microwave works well too—just use a microwave-safe container and heat in short bursts, stirring every minute.
FAQs
Can I use a different type Main Course
Absolutely! While egg noodles are classic for Creamy Chicken Pot Pie Noodles, you can substitute any short pasta shape you have on hand—think rotini, penne, or bowties. Just be sure to cook until al dente for the best texture.
Is there a way to make this dish dairy-free?
Yes! You can use your favorite unflavored, unsweetened dairy-free milk (like oat or almond) and a plant-based butter. The sauce will still be deliciously creamy, though slightly different in flavor.
What’s the best chicken to use for Creamy Chicken Pot Pie Noodles?
A rotisserie chicken is the ultimate shortcut for ease and flavor, but any cooked and shredded chicken works—try leftover grilled or roasted chicken, or even poached chicken breast for a lighter version.
Can I add other vegetables?
Definitely! Feel free to toss in diced mushrooms, corn, or even some finely chopped spinach. This recipe is forgiving and welcomes your favorite pot pie add-ins for extra nutrition and flavor.
How can I make this ahead for a party or to save time?
Prepare the sauce and cook the noodles in advance, but store them separately in the fridge. When you’re ready to serve, gently reheat the sauce, toss in the noodles, and finish as described—you’ll have piping hot Creamy Chicken Pot Pie Noodles in minutes.
Final Thoughts
There you have it—your new go-to for the ultimate in cozy, comforting dinners! I can’t wait for you to try Creamy Chicken Pot Pie Noodles and make it a regular in your weeknight rotation. Once you’ve had a bite of those creamy noodles wrapped around savory chicken and veggies, you’ll keep coming back for more. Happy cooking!
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Creamy Chicken Pot Pie Noodles Recipe
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
Enjoy the comforting flavors of a chicken pot pie in noodle form with this creamy and satisfying recipe. Tender egg noodles are tossed in a rich sauce with vegetables, shredded chicken, and savory seasonings.
Ingredients
Egg Noodles:
12 ounces
Unsalted Butter:
2 tablespoons
Onion:
1 small, diced
Garlic:
2 cloves, minced
Carrots:
2 medium, peeled and diced
Celery:
2 stalks, diced
Cooked Chicken:
2 cups, shredded
All-Purpose Flour:
1/4 cup
Chicken Broth:
2 cups
Whole Milk:
1 cup
Frozen Peas:
1/2 cup
Dried Thyme:
1 teaspoon
Dried Parsley:
1/2 teaspoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Instructions
- Cook the Egg Noodles: Prepare the noodles according to package instructions, then drain and set aside.
- Sauté Vegetables: In a skillet, sauté onion, garlic, carrots, and celery in butter until tender.
- Add Flour and Liquids: Sprinkle flour over vegetables, then slowly add chicken broth and milk, stirring until thickened.
- Combine Ingredients: Stir in chicken, peas, thyme, parsley, salt, and pepper. Simmer until heated through.
- Finish Dish: Toss in cooked noodles until coated in sauce. Serve hot.
Notes
- Use rotisserie chicken for a quick shortcut.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
