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Chicken Pot Pie Noodles

close up overhead shot of Chicken Pot Pie Noodles in a pot with a large wooden spoon
A creamy play on a timeless favorite, chicken pot pie noodles is the ultimate homemade comfort food.
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Table of Contents
  1. CHICKEN POT PIE NOODLES INGREDIENTS
  2. HOW TO MAKE THIS CHICKEN POT PIE NOODLES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

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:

  • 3 tablespoons butter
  • 2 cups chicken, cooked and chopped into small pieces
  • 6 ounces white mushrooms, chopped
  • ½ yellow onion
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 tablespoon minced garlic
  • 4 cups water
  • 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 (15-ounce) can corn, drained
  • 1 cup frozen peas
  • 2 teaspoons dried parsley

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.

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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.

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

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close up overhead shot of Chicken Pot Pie Noodles in a pot with a large wooden spoon

Chicken Pot Pie Noodles

5 from 6 votes
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
  • 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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  1. Joe says

    5 stars
    Tried this recipe and loved it! Creamy base and just the right amount of spices added. Will definitely make this again for my family.

  2. Lydia wilkinson says

    Hi there!! Was wondering if your calories were based on 1 cup or different serving size!!

    Thanks so much!

  3. Michele says

    5 stars
    Hi Stephanie. I have to ask – what did I do wrong?? I followed the recipe to a tee. It tastes absolutely amazing! Definitely no lack of flavor. But instead of it being thick and creamy, it was more like a soup, but a “little” thicker. Not quite a chowder thickness. Kudos for the taste though!

  4. Jonalee says

    5 stars
    This is the epitome of comfort food! I have made it four times since finding this recipe a month ago. I can eat leftovers for days and not be tired of this. I made it again tonight using leftover Thanksgiving turkey. I have found that a half- to 3/4-bag of egg noodles is perfect. Thank you for sharing this awesome recipe that I will be making for years to come!

  5. Jonalee says

    5 stars
    This is the epitome of comfort food! I have made it a half-dozen times already since coming across it a month ago. Tonight, I made it using leftover Thanksgiving turkey. I have found that a half- to 3/4-bag of egg noodles is perfect. Thank you for sharing such a wonderful recipe that I will be making for years to come.

    • Layne Kangas says

      Hi, Cheryl – you can freeze the whole recipe or you can do steps 1-4 and then freeze and then when you’re ready to serve, continue on at step 5 so the noodles aren’t frozen. Enjoy!

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