October 26, 2023
Review RecipeChicken Pot Pie Noodles
A creamy play on a timeless favorite, chicken pot pie noodles is the ultimate homemade comfort food.
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Chicken pot pie noodles is a one-pot dish that hits the spot every time. It is made using simple ingredients found in classic chicken pot pie such as fresh vegetables, chicken, and a hearty sauce but adds egg noodles to complete the dish.
This creamy and delicious recipe is a great use for leftover chicken just like our other dinner recipes including chicken pot pie soup and chicken pot pie casserole.
CHICKEN POT PIE NOODLES INGREDIENTS
You’ll need:
- 4 cups water
- 4 chicken bouillon cubes
- 3 tablespoons butter
- 2 carrots, diced
- 2 stalks celery, diced
- ½ yellow onion
- 1 tablespoon minced garlic
- 6 ounces white mushrooms, chopped
- 2 cups chicken, cooked and chopped into small pieces
- 2 teaspoons sea salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon paprika
- 2 teaspoons dried parsley
- 2 cups half and half
- 1 (15-ounce) can corn, drained
- 1 cup frozen peas
- 2 cups large egg noodles
PRO TIP:
You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for this recipe.
SUBSTITUTIONS AND ADDITIONS
CHICKEN: I love making this great recipe when I have leftover prepared chicken. It’s an easy way to use it all up. Rotisserie chicken would work well, and turkey would be a delicious protein in place of chicken. Chicken breasts can also be used for this recipe. Cook on the stovetop over medium heat until cooked through. Shred while still hot using two forks.
NOODLES: Egg noodles are the perfect consistency for this recipe, but another type of pasta would work just fine. Bow tie noodles in particular are a great alternative. Try to stay away from any long noodles such as spaghetti.
VEGETABLES: When I think of chicken pot pie, I think of classic veggies like peas, carrots, and mushrooms. However, you can play around and use whichever vegetables are your favorites, and it’s the perfect way to use up whatever you have on hand. You could add in green beans or simply take out any of the veggies you don’t like.
HOW TO MAKE THIS CHICKEN POT PIE NOODLES RECIPE
STEP ONE: In a large mixing bowl, combine water and chicken bouillon cubes. Microwave on high for 4 minutes and then stir to combine. Set aside.
STEP TWO: In a large dutch oven or large pot over medium heat, heat and melt the butter. Add carrots and celery and saute, stirring often until tender, about 10 minutes.
STEP THREE: Add onion, garlic, and mushrooms. Saute, stirring often until tender, about 4 minutes.
STEP FOUR: Add cooked chicken, sea salt, white pepper, garlic powder, cayenne pepper, paprika, and parsley. Stir this all together well. Let cook for an additional 3 to 4 minutes.
STEP FIVE: Add chicken broth, half and half, corn, and peas. Stir well. Bring to a boil and add in the egg noodles. Cover the pot and reduce heat to a medium-low. Let simmer for 10 minutes, stirring 2 to 3 times. Uncover and stir, continue to cook uncovered for 5 additional minutes, or until pasta is tender.
PRO TIP:
The egg noodles do not need to be cooked first. Add them to the mixture and they will cook along with the rest of the ingredients.
STEP SIX: Remove from heat and let sit for 5 minutes to allow the sauce to thicken.
HOW TO SERVE
Serve this pasta dish with a sprinkle of parmesan cheese and homemade buttermilk biscuits or dinner rolls to mop up the creamy sauce when done. It’s the perfect comfort food that is ideal for quick weeknight meals.
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STORAGE
IN THE FRIDGE: Storing leftover chicken pot pie noodles in the fridge is as simple as placing in an airtight container and popping it in the fridge. When you’d like to enjoy it again, simply put it in the microwave to reheat. This is one recipe that I think is almost better the second day!
IN THE FREEZER: This dish will freeze for up to 2 months in an airtight container.
Chicken pot pie noodles is a one-pot recipe that’s hearty and delicious. It’s a fun twist on a traditional pot pie. A classic creamy sauce, tender chicken, and vegetables mixed with egg noodles to create a simple homemade casserole for busy weeknights that everyone loves!
FREQUENTLY ASKED QUESTIONS
Would this recipe work if made in a crockpot?
We haven’t tried it this way but you could certainly try it out.
Can this dish be frozen?
This dish can be frozen in an airtight container for up to 2 months. Let the dish thaw in the fridge overnight and reheat in the pot on the stove.
What is the best pasta to use in this recipe?
Egg noodles are a classic choice but any short pasta would work just as well.
MORE RECIPES YOU’LL LOVE
- Skillet Chicken Pot Pie
- Easy Chicken and Dumplings
- Meatloaf
- Chicken Pot Pie
- Hamburger Soup
- Ultimate Chicken Casserole
- Lasagna Roll Ups
- Instant Pot Turkey Breast
- White Chicken Lasagna
- Chicken Pot Pie with Tater Tots
- One Pot Chicken Pasta
- Chicken Corn Chowder
- Carbonara Pasta
- Cheeseburger Pie
- Unstuffed Pepper Casserole
- Chicken Pot Pie Bake
- Mexican Casserole
- Shake and Bake Chicken
- Air Fryer Hand Pies
- Chicken Spaghetti
- One Pot Chicken Pasta
- Air Fryer Whole Chicken
- Spaghetti with Meat Sauce
- Sour Cream Noodle Bake
- Ritz Cracker Chicken Casserole
- Gnocchi Chicken Pot Pie
Chicken Pot Pie Noodles
A creamy play on a timeless favorite, chicken pot pie noodles is the ultimate homemade comfort food.
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings 8
Ingredients
- 3 tablespoons butter
- 2 cups chicken cooked and cut into small pieces
- 6 ounces white mushrooms chopped
- ½ yellow onion
- 2 stalks celery diced
- 2 carrots diced
- 4 cups water
- 1 tablespoons garlic minced
- 4 chicken bouillon cubes
- 2 cups half and half
- 2 teaspoons sea salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon paprika
- 2 cups large egg noodles
- 1 5 ounces canned corn drained
- 1 cup frozen peas
- 2 teaspoons dried parsley
Instructions
- In a large mixing bowl combine water and chicken bouillon cubes. Microwave on high for 4 minutes and then stir to combine. Set aside.
- In a large dutch oven over medium heat melt butter. Add carrots and celery and saute, stirring often until tender, about 10 minutes.
- Add onion, garlic, and mushrooms. Saute, stirring often until tender, about 4 minutes.
- Add cooked chicken, sea salt, white pepper, garlic powder, cayenne pepper, paprika, and parsley then stir well. Let cook for an additional 3 to 4 minutes.
- Add chicken broth, half and half, corn, and peas, stir well. Bring to a boil and add egg noodles. Cover pot and reduce heat to medium-low. Let simmer for 10 minutes, stirring 2 to 3 times. Uncover and stir, continue to cook uncovered for 5 additional minutes, or until pasta is tender.
- Remove from heat and let sit for 5 minutes to allow sauce to thicken.
Video
Notes
TIP: You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for this recipe.
TIP: The egg noodles do not need to be cooked first. Add them to the mixture and they will cook along with the rest of the ingredients.
Nutrition
Calories: 237kcal | Carbohydrates: 19g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1195mg | Potassium: 368mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3146IU | Vitamin C: 11mg | Calcium: 97mg | Iron: 1mg
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Comments
Pam says
I have made chicken pot pie from scratch and it’s delicious but this recipe is what I’m trying next! Looks great!
Melinda Pettijohn says
This looks like a really delicious way to use leftover turkey after the holidays too!
Pat Stalcup says
I havent made this yet, but i have rotisserie chicken for dinner tonight and will have leftovers for this tomorrow. I would use egg noodles, but will probably omit the cayenne….dealing with throat cancer right now. It sounds delicious!
Belinda says
You can definately use turkey instead of chicken in this recipe as I did .
Iris says
I have made chicken pot pie in the past
Maureen says
I have made chicken pot pie from scratch. It was a labor of love for my husband. I definitely add peas, carrots, celery, and definitely the mushrooms. I also added a little sharp cheddar cheese. It turned out good. I would definitely try this recipe. I know my husband would love it. Can’t take the corn though. Both have health problems and can’t eat it. Another recipe to add to this weeks menu. Will write a review after trying this recipe.
Thank you
Sunshine says
Absolutely delicious! Made it almost as written except added a little more veggies as we are always trying to eat more of them. Used 3 carrots, 3 stalks celery, and the whole 8 oz. carton of fresh mushrooms, and 1 1/2 c peas.
While we love fresh corn on the cob in season, we are not fans of canned or frozen corn. Do love fresh okra, especially good with chicken. So subbed 1 lb of fresh chopped okra for the canned corn.
Also used chicken bone broth instead of a boullion cube for more nutrition, protein and collagen with the same flavor as chicken broth. Otherwise made it exactly as written. It was so delicious! Comfort meal, that is also very healthy. Definitely a keeper, and also sent the recipe off to members of my family.
Kayleen says
This was absolutely delicious! I cooked my chicken in the instant pot while I made the soup and it was phenomenal. My entire family LOVED it! Even my 10 month old devoured his portion and screamed for more. Definitely going to make this again!