Chicken Pot Pie Noodles
This Creamy Chicken Pot Pie Noodles is a fun twist on the perfect comfort food — chicken pot pie. It uses basic ingredients and spices with some vegetables mixed in (carrots, peas, onions). Feel free to add mushrooms too! This is a great recipe to use grilled chicken, diced chicken, or rotisserie chicken. And don’t forget the pie crust crumbles. It rounds out the recipe in the most perfect way!
I love having a great selection of pasta dishes to use for dinner. Pasta is a quick dinner to whip up, and it’s usually a hit with my kids. That’s why I love this pasta recipe because it’s creamy and packed with tons of vegetables. Another deliciously creamy pasta recipe is my Avocado Pesto Pasta. You’ll also love my creamy Boursin Pasta.
Why This Recipe Works
- Great way to use up leftover chicken. This one-pot chicken pot pie noodles recipe is perfect if you have leftover rotisserie chicken, or if you want to use grilled chicken, shredded chicken, etc. You can really just use whatever chicken you like best or whatever you have on hand.
- Creamy pasta recipe. I love this chicken pot pie noodles recipe because it has a deliciously creamy sauce. The noodles soak in some of the sauce and things because really creamy like you’d picture inside a chicken pot pie.
- Add your favorite vegetables. The traditional veggies used in a chicken pot pie are carrots, peas, celery, onion and corn. But you can add other favorite vegetables or remove some if you don’t like them. It’s super versatile!
- Easier than chicken pot pie. Chicken pot pie can be a time consuming meal to whip up and can sometimes feel like a heavy dinner dish because of the buttery pie crust, but it’s also one of the most classic comfort food dishes out there! That’s why I love this lightened-up quick and easy take on the traditional pot pie.
- Unsalted Butter: For cooking the vegetables.
- Vegetables: Onion, celery, carrots, garlic, corn, and peas which are included in a classic chicken pot pie recipe. I use frozen corn and frozen peas
- Low-Sodium Chicken Broth: I love making my own chicken stock with Better than Bouillon.
- Half and Half: Makes for a classic creamy sauce. Feel free to use heavy cream for a thicker texture.
- Rotisserie Chicken: I love rotisserie chicken! (I get mine at Costco.) You can also used grilled chicken breasts cut into pieces.
- Seasonings: Ground pepper, garlic powder, thyme, ground sage, cayenne pepper, paprika and fresh chopped parsley, for topping.
- Egg Noodles: You can use medium or wide egg noodles.Another recipe that uses egg noodles is my Instant Pot Beef Stroganoff Recipe.
- Pie Crust Crumbles: Doing pie crust crumbles is a simplified way to getting that flaky pie crust without having to bake the full dish in a pie tin. The crumbles are optional but tie the dish together to bring you that full on “chicken pot pie” taste and feel.
- Brown the pie crust crumbles. Crumble 1/2-1 cup of the pie crust on a parchment paper-lined baking sheet and back at 350ºF until golden brown (just a few minutes, but keep an eye on it).
- Cook the vegetables. In a large pot, melt butter over medium-high heat. Once melted, add the chopped onion, celery and carrots and cook until tender (about 8 minutes). Add the minced garlic and cook for another minute.
- Make the sauce. Add 4 cups chicken broth and 2 cups half and half to the pot. Bring to a boil.
- Add chicken, spices and egg noodles. Once the mixture is boiling, add in the rotisserie chicken, 2 tsp kosher salt, 1 tsp ground black pepper, 3/4 tsp garlic powder, 3/4 tsp dried thyme, 3/4 tsp ground sage, and 1/4 tsp paprika. Mix to combine and bring to a boil. Once boiling, add the egg noodles and reduce heat to medium heat. Cook for 7-9 minutes or until the noodles are al dente.
- Add peas and corn. Add the peas and corn and cook for 4-5 minutes.
- Serve! Serve the chicken pot pie pasta and top with the pie crust crumbles and some fresh parsley to garnish. Enjoy!
The sauce will thicken, so don’t worry about adding any thickener — it will become the perfect consistency.
Be sure to properly cook the pasta — al dente. This means there should be a bite to it. The noodles will soak up the sauce as it sits so it will soften over time. You don’t want to over cook the noodles or else your leftovers will have soggy noodles.
The reason we add the peas and corn later and not with the first round of vegetables is because they don’t need as much time to cook so we don’t want them to soften too much while the noodles cook.
For convenience I use rotisserie chicken. You can use cooked, diced chicken or grilled chicken too.
For an even healthier option, use milk instead of half and half and/or use wheat noodles instead of regular noodles.
Make Ahead, Storing, and Freezing
This chicken pot pie noodles is a quick dinner recipe — perfect for busy weeknights — so you don’t need much preparation in advance. You can cut the onions, celery and carrots ahead of time to save on prep time later.
Store leftovers in an airtight container in the fridge for 3-5 days.
I don’t recommend freezing this recipe since it is pasta. Pasta will go mushy when frozen and thawed if it’s already been cooked.
Chicken pot pie traditionally has chicken, peas, corn and carrots and is surrounded by a creamy, seasoned chicken stock-based sauce. Chicken pot pie can be customized to include other ingredients such as mushrooms and/or celery.
I was trying to find a timeline for this, but it isn’t exactly clear when meat pies were invented. One site claims meat pies date back to the 16th century in Europe.
Flaky pastry is just butter and flour, and the creamy sauce is based in some percentage of cream, but there is an upside to this delicious dish: vegetables. I love packing my chicken pot pies or chicken pot pie noodle dishes with lots of vegetables.
Sure thing. If you don’t like egg noodles or if you have an egg allergy, you can use a regular pasta. Rotini would be similar to egg noodles. Bow tie noodles would also be a great alternative.
If you don’t have pie crumbles, you can use crushed ritz crackers and just crush those on top of your chicken pot pie noodles.
Yes you can. You can use the mixed vegetables medley if you’d like, but that won’t need as much cooking since they are blanched prior to being frozen.
Technically, yes. However, cooked, frozen then thawed noodles can get mushy, so keep that in mind. Also, the dairy in the recipe may separate, making the sauce separate or appear/taste different than when it was fresh. The great news about this recipe is that it is a quick dish to make, so I recommend making it and enjoying it fresh.
More Easy Dinner Recipes
- Fettuccine Alfredo
- Bacon Pepper Jack Mac and Cheese
- Homemade Hamburger Helper
- Pizza Casserole Pasta
- Bolognese Pasta
Chicken Pot Pie Noodles
- 2 tablespoons unsalted butter
- 1/2 small yellow onion - diced
- 3 celery stalks - diced
- 3 carrots - diced
- 4 garlic cloves - minced
- 4 cups low sodium chicken broth
- 2 cups half and half
- 1 1/2 cups rotisserie chicken - shredded, can also use cooked & cubed chicken, grilled chicken etc.
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried thyme
- 3/4 teaspoon ground sage
- 1/4 teaspoon paprika
- 10 oz egg noodles
- 1 cup frozen corn - thawed
- 1 cup frozen peas - thawed
- fresh parsley - chopped, for topping
- pie crust crumbles - optional but delicious
Pie Crust Crumbles
- Crumble ½-1 cup of pie crust on a parchment lined baking sheet. Bake at 350°F until golden brown.
Chicken Pot Pie Noodles
- In a large pot over medium heat add the butter. Once melted add the onion, celery, and carrots. Cook until the veggies are tender about 8 minutes. Add the garlic and cook 1 minute more.
- Pour in the chicken broth and half and half. Bring the mixture to a boil.
- Once boiling add the chicken, salt, pepper, garlic powder, thyme, sage, cayenne pepper, and paprika. When the mixture begins to boil add the egg noodles. Reduce the heat to medium and cook for 7-9 minutes or until the noodles are al dente.
- Stir in the corn and peas and cook for another 4-5 minutes or until heated through.
- Garnish with the chopped parsley and serve with the pie crust crumbles.
Recipe adapted from my good friend Natalie, Life Made Simple Bakes.