If you’re craving that comforting warmth of a classic pot pie but want something quicker and just as satisfying, then this Chicken Pot Pie Noodle Recipe is going to become your new favorite go-to. It captures all the cozy, creamy goodness with tender chicken, savory veggies, and luscious sauce, all wrapped around comforting egg noodles that soak up every bit of flavor. This dish brings together simplicity and heartiness in a way that’ll definitely make you feel like you’re getting a big warm hug with every bite.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, each playing a crucial role in creating that perfect balance of taste, texture, and color. Fresh onions and garlic add depth and aroma, while peas and carrots bring a touch of sweetness and vibrant color. The chicken broth and cream blend to create that silky sauce that defines the dish, and the Italian seasoning ties all the flavors together beautifully.
- 10 ounces egg noodles: These tender noodles are the hearty base that soak up the creamy sauce perfectly.
- 2 tablespoons unsalted butter: Adds richness for sautéing the veggies and developing flavor.
- 1 sweet onion, diced: Provides a mellow sweetness and aroma.
- 3 cloves garlic, minced: Gives a flavorful punch that complements the savory elements.
- 2 teaspoons Italian seasoning: A fragrant blend of herbs that enhances the overall flavor.
- 1 1/2 cups frozen peas and carrots, thawed: Adds color, crunch, and a touch of natural sweetness.
- Salt and pepper to taste: Essential for seasoning and balancing the flavors.
- 2 tablespoons all-purpose flour: Thickens the sauce to a creamy consistency.
- 1 cup chicken broth: Creates the savory base for the sauce.
- 1 cup heavy cream: Makes the sauce luxuriously creamy and rich.
- 1 1/2 cups cooked chicken breast, cubed: The protein star that makes this dish satisfying and wholesome.
How to Make Chicken Pot Pie Noodle Recipe
Step 1: Cook the Noodles
Bring a large pot of salted water to a boil and cook your egg noodles until they’re al dente. This means they’ll be tender but with a slight bite to them, so they don’t turn mushy after mixing with the sauce. Drain the noodles and set them aside, ready to soak up that delicious pot pie goodness.
Step 2: Sauté the Vegetables
In a large skillet, melt your butter over medium-high heat. Toss in the diced sweet onion and garlic along with the Italian seasoning and thawed peas and carrots. Season with salt and pepper, then cook everything for about three minutes, stirring often until the onions are soft and translucent. This step builds the aromatic base that makes the dish sing.
Step 3: Create the Creamy Sauce
Sprinkle the flour evenly over the cooked vegetables and stir it through to absorb the butter and create a roux. Slowly pour in the chicken broth and heavy cream, whisking constantly to avoid lumps. Bring this mixture to a boil, then lower the heat and let it simmer for about five minutes until it thickens to that perfect creamy consistency. This sauce is where all the magic happens.
Step 4: Combine Noodles and Chicken
Now it’s time to bring it all together. Add the tender egg noodles and cubed cooked chicken into the skillet with your creamy veggies and sauce. Gently fold everything to combine, making sure every noodle is coated, and the chicken is warmed through. Taste and add more salt or pepper if needed. Serve it hot for that comforting, satisfying meal.
How to Serve Chicken Pot Pie Noodle Recipe
Garnishes
Adding a few finishing touches can take your Chicken Pot Pie Noodle Recipe to the next level. Try a sprinkle of freshly chopped parsley or thyme leaves for a pop of freshness and color. A little cracked black pepper on top also adds an inviting rustic look and a touch of bite.
Side Dishes
This hearty dish pairs wonderfully with crisp green salads or roasted vegetables, offering a bright and crunchy contrast to the creamy noodles. Garlic bread or a warm dinner roll on the side rounds out the meal with extra comfort and the option for sopping up any leftover sauce.
Creative Ways to Present
For a fun twist, serve the Chicken Pot Pie Noodle Recipe in individual ramekins topped with a sprinkle of parmesan cheese or even some toasted breadcrumbs for an added crunch. It’s also fabulous plated alongside a drizzle of balsamic glaze or sprinkled with toasted nuts for texture contrast.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. This dish will stay fresh for 3 to 4 days, making it a perfect option for quick lunches or easy dinners later in the week.
Freezing
You can freeze the Chicken Pot Pie Noodle Recipe, but for best texture upon reheating, freeze it before adding noodles if possible. Store in a freezer-safe container for up to two months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Gently reheat leftovers on the stovetop over low heat, stirring frequently to avoid sticking and to keep the creamy sauce smooth. You can add a splash of chicken broth or cream if the sauce has thickened too much during storage. Microwave reheating is convenient but stir every minute or so for even warming.
FAQs
Can I use different vegetables in the Chicken Pot Pie Noodle Recipe?
Absolutely! Feel free to swap or add vegetables like corn, green beans, or mushrooms to suit your taste and what you have on hand. Just be mindful of cooking times to keep everything tender.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the butter with olive oil or dairy-free margarine, and use a suitable plant-based cream instead of heavy cream. Coconut cream works well but will add a subtle coconut flavor.
What kind of chicken works best for this recipe?
Cooked chicken breast is perfect for its lean texture and ease of dicing, but shredded rotisserie chicken or even leftover roast chicken can also work beautifully and save time.
Can I prepare this dish ahead of time?
You can prepare the sauce and veggies in advance and store them separately from the noodles and chicken. Combine and reheat just before serving for best texture and flavor.
How can I make the sauce thicker?
If you want an even thicker sauce, you can add a little more flour when making the roux or let it simmer a bit longer to reduce and thicken further. Just keep stirring to prevent burning.
Final Thoughts
This Chicken Pot Pie Noodle Recipe is one of those dishes that feels like home in every bite. Its creamy, comforting texture combined with easy prep and simple ingredients makes it a perfect weeknight dinner or family favorite. Give it a try and watch how quickly it becomes a staple in your kitchen rotation—you’re going to love how cozy and delicious it turns out!
Print
Chicken Pot Pie Noodle Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A creamy and comforting Chicken Pot Pie Noodle dish that combines tender egg noodles, sautéed vegetables, and chunks of cooked chicken breast in a rich, flavorful sauce. Ready in just 25 minutes, this easy stovetop recipe delivers the classic flavors of chicken pot pie without the crust, perfect for a quick and satisfying meal.
Ingredients
Pasta
- 10 ounces egg noodles
Sauce and Vegetables
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 1/2 cups frozen peas and carrots, thawed
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
Protein
- 1 1/2 cups cooked chicken breast, cut into small cubes
Instructions
- Cook Noodles: Cook the egg noodles al dente following the package instructions, ensuring they are tender but still firm. Drain the noodles thoroughly and set them aside while you prepare the sauce and vegetables.
- Sauté Vegetables: Heat a large skillet over medium-high heat and melt the butter. Add diced sweet onion, minced garlic, and Italian seasoning along with the thawed peas and carrots. Season with salt and pepper to taste. Cook the mixture for about 3 minutes until the onions soften and become translucent, stirring occasionally to prevent burning.
- Make Sauce: Sprinkle the flour evenly over the sautéed vegetables and stir well to coat everything. Gradually pour in the chicken broth and heavy cream while stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer, stirring occasionally, until the sauce thickens, which should take about 5 minutes.
- Combine and Serve: Add the cooked noodles and cubed chicken breast to the skillet with the creamy sauce and vegetables. Gently mix everything together until fully combined and heated through. Taste and adjust the seasoning with additional salt and pepper if needed. Serve the dish hot for a comforting and hearty meal.
Notes
- For best flavor, use freshly cooked chicken breast or leftover roasted chicken.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Feel free to add other vegetables like mushrooms or corn to customize the dish.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Leftovers can be stored refrigerated for up to 3 days and reheated on the stovetop or microwave.
