Chicken pot pie noodles is a classic take on the favorite chicken pot pie dish. Filled with peas, corn, carrots, celery and rotisserie chicken, this pasta is cooked in a delicious, creamy sauce. 

Serve this up with a side of buttered vegetables and grape salad for a full meal.

A white plate full of chicken pot pie noodles resting on a burnt orange linen napkin.

Simplifying a Classic Dish

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. 

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 classic. 

A plate of pot pie noodles garnished with pie crust crumbles and fresh parsley, on a white background.

Ingredients

  • Unsalted butter — For cooking the vegetables.
  • Vegetables — onion, celery, carrots, garlic, corn, and peas. 
  • Low-sodium chicken broth — I love making my own chicken stock with Better than Bouillon.
  • Half and half — Adds that creamy nature that is classic to chicken pot pie.
  • Rotisserie chicken, shredded (can also use cooked, cubed chicken) — I love rotisserie chicken! (I get mine at Costco.)
  • Kosher salt — The salt crystals are larger in kosher salt than in normal table salt. 
  • Seasonings — Ground pepper, garlic powder, thyme, ground sage, cayenne pepper, paprika and fresh chopped parsley, for topping
  • Egg noodles
  • 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.
A baking sheet with golden pie crust crumbles on it.

How to Make Chicken Pot Pie Pasta

  1. Cook the vegetables.
    Melted the butter then add the onion, celery, and carrots. Cook until the veggies are tender — about 8 minutes. Add the garlic and cook for 1 more minute. 
  2. Add seasonings and noodles.
    Pour in the chicken broth and half and half and bring to a boil. Once boiling, add the chicken, salt, pepper, garlic powder, thyme, sage, cayenne pepper, and paprika. When the mixture begins to boil again, add the egg noodles. Cook until the noodles are al dente, about 7 minutes. 
  3. Add the frozen vegetables.
    Stir in the corn and peas and cook until heated through (5 minutes).
  4. Serve with pie crust crumbles.
    Garnish with the chopped parsley and serve with the pie crust crumbles.

To Make the Pie Crust Crumbles 

  1. Crumble ½-1 cup of pie crust on a parchment lined baking sheet. Bake at 350°F until golden brown.
A pot full of egg noodles, diced carrots, and peas.

Recipe Tips

The sauce will thicken, so don’t worry about adding any thickener. 

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. 

Pair with my homemade dinner rolls and strawberry spinach salad on the side. 

Store leftovers in an airtight container in the fridge for 3-5 days.

A close up photo of egg noodle pot pie pasta in a black pot.

FAQs

What’s in chicken pot pie filling?

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.

Where does chicken pot pie come from?

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. 

Is chicken pot pie good for you?

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.

Is chicken pot pie pasta good for you?

I think chicken pot pie noodles are healthier than the pot pie option because you don’t have the buttery flaky crust. You can also always make substitutions to make things healthier such as using milk instead of half and half and using wheat noodles. Other than that, this dish is packed with vitamin- and mineral-rich vegetables, chicken (protein) and delicious spices. 

Can you freeze chicken pot pie noodles?

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.

A plate of pot pie noodles against a white background with a small bowl of pie crust crumbles in the upper right hand corner.

More Easy Dinner Recipes

If you make this recipe and love it, I would be so grateful if you come back to leave a rating and review. Thank you! ❤️

A plate of pot pie noodles against a white background with a small bowl of pie crust crumbles in the upper right hand corner.
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5 from 1 vote

Chicken Pot Pie Noodles

This creamy chicken pot pie noodle recipe is a twist on the classic comfort food. It uses basic pantry 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8 servings

Ingredients
 

  • 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

Equipment

Instructions
 

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. 

Notes

Note: the sauce with thicken as it cools.
 
Nutritional information does not include pie crust crumbles. 

Nutrition

Calories: 389kcal (19%)Carbohydrates: 40g (13%)Protein: 23g (46%)Fat: 16g (25%)Saturated Fat: 8g (40%)Cholesterol: 102mg (34%)Sodium: 827mg (34%)Potassium: 462mg (13%)Fiber: 3g (12%)Sugar: 3g (3%)Vitamin A: 3223IU (64%)Vitamin C: 11mg (13%)Calcium: 99mg (10%)Iron: 2mg (11%)
author: Whitney Wright
Course: Main Course
Cuisine: American
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Recipe adapted from my good friend Natalie, Life Made Simple Bakes.