If you’ve been searching for a cozy, comforting meal that feels like a warm hug from the inside out, then this Chicken Pot Pie Noodle Recipe is just what you need. It takes all the luscious, creamy goodness of a classic chicken pot pie and ditches the crust, swapping in tender egg noodles for a simpler yet equally satisfying dinner. Every bite delivers a perfect blend of tender shredded chicken, savory vegetables, and a rich, velvety sauce that clings beautifully to those noodles. This dish is not only a wonderful way to use up leftover chicken but also a game-changer when you want a heartwarming dinner without the fuss.
Ingredients You’ll Need
Grab these simple yet essential ingredients that bring together taste, texture, and color for this comforting Chicken Pot Pie Noodle Recipe. Each one plays a key role, whether it’s building the creamy sauce, adding fresh veggies for brightness, or creating that perfect noodle base.
- 12 oz egg noodles: The perfect tender base that soaks up all the creamy flavors beautifully.
- 2 tablespoons butter: Adds richness and helps soften the vegetables evenly.
- 1 tablespoon olive oil: Balances the butter with a subtle fruity note and prevents burning.
- 1 small onion (diced): Brings savory sweetness and depth to the dish.
- 2 carrots (peeled and diced): Offer a slight natural sweetness and add delightful color.
- 2 celery stalks (diced): Adds crunch and an herbal freshness to the medley.
- 2 cloves garlic (minced): Imparts a subtle zing that ties the flavors together.
- 2 cups cooked shredded chicken: The protein powerhouse that makes this a hearty meal.
- 1/4 cup all-purpose flour: Creates the roux that thickens the sauce to creamy perfection.
- 2 cups chicken broth: Forms the flavorful liquid base of the sauce.
- 1 cup whole milk or half-and-half: Adds creaminess and a smooth finish.
- 1 cup frozen peas: Pops of green sweetness for freshness and texture.
- 1/2 teaspoon dried thyme: A fragrant herb that lifts and rounds out the dish.
- Salt and black pepper to taste: Essential for balancing and enhancing all the flavors.
- Chopped parsley for garnish (optional): Adds a fresh, vibrant touch when serving.
How to Make Chicken Pot Pie Noodle Recipe
Step 1: Cook the Egg Noodles
Start by cooking your egg noodles according to the package instructions until they’re perfectly al dente — tender but with just the right bite. Drain them well and set aside because these noodles will soak up that delicious creamy sauce later, so you don’t want them soggy.
Step 2: Sauté the Vegetables
In a large skillet or Dutch oven, melt the butter with olive oil over medium heat. Toss in the diced onion, carrots, and celery and sauté them gently for 5 to 6 minutes until they soften and develop a lovely sweetness. Stir in the minced garlic during the last 30 seconds to release its fragrant aroma without burning it.
Step 3: Make the Roux
Sprinkle the flour over the softened vegetables in the pan and cook while stirring constantly for about a minute. This step is crucial because it cooks out the raw flour taste and forms the base that will thicken your creamy sauce into that luscious consistency we all crave.
Step 4: Create the Creamy Sauce
Slowly pour the chicken broth into your vegetable mixture while stirring continuously. Then add the milk or half-and-half and bring everything to a gentle simmer. Let it cook for about 4 to 5 minutes, stirring occasionally, until the sauce thickens beautifully into a velvety, smooth texture.
Step 5: Combine Chicken and Peas
Add your shredded cooked chicken, frozen peas, and dried thyme to the thickened sauce. Season generously with salt and freshly ground black pepper. Stir well to combine the ingredients evenly and bring that comforting aroma to your kitchen.
Step 6: Add Noodles and Finish Cooking
Fold the cooked noodles into the saucy mixture and let everything heat through together for another 2 to 3 minutes. This ensures every noodle is coated in creamy goodness and the whole dish is piping hot and ready to serve.
How to Serve Chicken Pot Pie Noodle Recipe
Garnishes
A sprinkle of chopped parsley not only adds a refreshing pop of green but also a subtle herbaceous note that brightens the rich flavors. You could also add a pinch of freshly ground black pepper or even a dash of smoked paprika if you’re feeling adventurous.
Side Dishes
This dish shines as a hearty main on its own, but pairing it with a crisp green salad or roasted seasonal vegetables adds textural contrasts and lightness. A crusty bread roll is also fantastic for mopping up every last bit of that creamy sauce, making the meal even more satisfying.
Creative Ways to Present
For a fun twist, serve this Chicken Pot Pie Noodle Recipe in individual ramekins or mini cast iron skillets and top with a sprinkle of cheese or a drizzle of truffle oil. It also works beautifully as a buffet option where guests can customize garnishes like crispy fried onions or extra herbs.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chicken Pot Pie Noodle Recipe in an airtight container and refrigerate for up to 3 days. The flavors actually meld together more after resting, making the next-day meal just as delightful. Be sure to cool it before sealing to avoid sogginess.
Freezing
You can freeze this dish for up to 2 months if you want to keep it longer. Use a freezer-safe container or heavy-duty freezer bag and leave some space at the top to allow for expansion. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. If the sauce has thickened too much during storage, add a splash of milk or broth to loosen it up while reheating to recapture that creamy consistency.
FAQs
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas will work just as well, but add them toward the end of cooking and only cook for a couple of minutes so they retain their bright color and slight snap.
Is it possible to make this recipe dairy-free?
Yes, substitute the butter with a dairy-free spread, and use unsweetened almond milk or oat milk instead of whole milk or half-and-half. The sauce might be a bit lighter but still very tasty.
Can I use leftover turkey instead of chicken?
Definitely! Leftover turkey works beautifully in this recipe and offers a delicious variation that’s perfect especially after holiday meals.
What can I add for extra flavor?
Consider adding a splash of white wine during the vegetable sauté, a pinch of poultry seasoning, or even a sprinkle of grated Parmesan cheese before serving for a richer flavor profile.
How thick should the sauce be?
The sauce should be thick enough to coat the back of a spoon and cling to the noodles without being overly heavy or gloopy. If it seems too thin, let it simmer a little longer; if too thick, thin with a bit more broth or milk.
Final Thoughts
This Chicken Pot Pie Noodle Recipe is truly one of those beloved dishes that brings warmth and comfort any day of the week. It’s easy to prepare yet feels special, making it perfect for busy weeknights or relaxed weekend dinners. I can’t wait for you to make it, enjoy it, and maybe even share it with friends who need a little hug from their dinner plate too.
Print
Chicken Pot Pie Noodle Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chicken Pot Pie Noodle Recipe is a creamy, comforting dish that combines tender egg noodles with shredded chicken and vegetables in a rich, savory sauce. Easy to prepare on the stovetop and perfect for using up leftover chicken, it’s a hearty one-pot meal ideal for family dinners.
Ingredients
Egg Noodles
- 12 oz egg noodles
Vegetables & Aromatics
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Proteins
- 2 cups cooked shredded chicken
Dairy & Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup whole milk or half-and-half
Liquids & Thickeners
- 1/4 cup all-purpose flour
- 2 cups chicken broth
Seasonings
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook Noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet or Dutch oven, melt the butter together with olive oil over medium heat. Add the diced onion, carrots, and celery and sauté for 5 to 6 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Create Roux: Sprinkle the flour evenly over the vegetables and cook, stirring constantly, for 1 minute to form a roux that will thicken the sauce.
- Make Sauce: Slowly pour in the chicken broth while stirring to avoid lumps, then add the milk. Bring the mixture to a gentle simmer and cook for 4 to 5 minutes until the sauce thickens.
- Add Chicken and Peas: Stir in the shredded chicken, frozen peas, and dried thyme. Season with salt and black pepper to your liking.
- Combine with Noodles: Add the cooked noodles to the skillet and gently toss everything together to coat all ingredients in the creamy sauce.
- Heat Through: Cook for an additional 2 to 3 minutes until everything is heated through and the sauce is creamy and well combined.
- Serve: Plate the dish hot and garnish with chopped parsley if desired for a fresh finish.
Notes
- Use leftover rotisserie chicken for a quick, flavorful protein addition.
- For deeper flavor, add a dash of poultry seasoning during the vegetable sauté.
- A splash of dry white wine during the sautéing stage can enhance aroma and complexity.
- Substitute milk with half-and-half for a richer sauce or use lactose-free dairy to accommodate dietary restrictions.
- This dish can be customized with other vegetables such as mushrooms or green beans.
