If you love classic comfort food but crave a fresh twist, the Chicken Pot Pie Noodle Recipe is going to win your heart. Just imagine silky egg noodles drenched in a velvety, herb-infused sauce that’s studded with tender chicken, sweet peas, and colorful veggies. It’s everything you love about a pot pie—minus the fuss of a crust and with all the coziness you crave. This one-pan wonder is fast, absolutely satisfying, and perfect whether you’re feeding a hungry family on a weeknight or serving up a steaming bowl for solo self-care.

Chicken Pot Pie Noodle Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is half the fun with Chicken Pot Pie Noodle Recipe, because every single element plays a special role in building layers of flavor and color. These familiar, simple ingredients bring nostalgia, wholesome nutrition, and a burst of comfort to every bite.

Cooked shredded chicken: Use up leftover chicken or snag a rotisserie one for convenience—it soaks up the creamy sauce perfectly.
Unsalted butter: Adds richness and helps saute the veggies to tender perfection.
Onion: Gives a subtle sweetness and forms the flavor backbone of the sauce.
Garlic: Just two cloves infuse the whole skillet with savory aroma.
Carrots: Bring bright color and gentle sweetness for that classic pot pie vibe.
Celery: Adds crunch and an earthy depth that balances the sauce.
All-purpose flour: Essential for thickening the sauce into luscious, creamy goodness.
Chicken broth: Infuses each bite with comforting chicken flavor and keeps the sauce from getting too heavy.
Whole milk or half-and-half: This brings the dreamy creaminess that ties the dish together.
Dried thyme: Adds a woodsy, aromatic note that defines classic pot pie seasoning.
Dried parsley: Lends freshness and a hint of gentle herbal brightness.
Salt and pepper: To taste—bring all the savory elements to life by seasoning as you go.
Frozen peas: Toss them in at the end for pops of sweet green color and flavor.
Egg noodles (cooked and drained): The twist that transforms this dish from a pie into noodle heaven.
Fresh parsley for garnish (optional): A shower of green for lovely color and extra freshness!

How to Make Chicken Pot Pie Noodle Recipe

Step 1: Sauté the Aromatics and Veggies

Start building big flavor right from the beginning! Melt the unsalted butter in your favorite large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery, then sauté for 5 to 6 minutes, stirring often, until the vegetables have softened and the onion is translucent. Stir in the minced garlic and continue cooking for just another minute, letting that garlicky aroma blossom without burning.

Step 2: Make the Creamy Roux

Once your vegetables are tender, sprinkle the flour evenly over the mixture. Stir constantly for 1 to 2 minutes to form a roux, which will thicken your sauce later. This step locks in flavor and keeps the sauce perfectly smooth and velvety—don’t rush it!

Step 3: Whisk in Liquids and Simmer

Gradually whisk in the chicken broth, smoothing out any lumps as you go. Next, pour in the whole milk or half-and-half, stirring to combine. Scatter in the dried thyme, parsley, and season everything with salt and pepper. Bring the mixture to a gentle simmer. Cook for 4 to 5 minutes, stirring frequently, until the sauce thickens to a dreamy, spoon-coating consistency.

Step 4: Add Chicken and Peas

Now it’s time for the star protein! Fold in the cooked shredded chicken and toss in those vibrant frozen peas. Cook for about 2 more minutes, just until everything is heated through and wonderfully fragrant—this keeps the peas bright and the chicken moist.

Step 5: Toss with Egg Noodles and Finish

Add your hot, cooked egg noodles directly into the sauce, turning gently to coat everything in the creamy mixture. Give it another minute on the heat to ensure all the flavors melt together. Remove from the heat, give a little taste, and adjust the salt or pepper if needed. For a final flourish, top with freshly chopped parsley if you have it—then serve piping hot!

How to Serve Chicken Pot Pie Noodle Recipe

Garnishes

A little flourish goes a long way with this dish! Finish your Chicken Pot Pie Noodle Recipe with a sprinkle of fresh parsley or a crackle of black pepper for pop. Some folks love a dash of grated parmesan cheese for extra richness, while others opt for a drop of hot sauce to kick things up. No matter what you choose, that finishing touch makes your bowl look and taste homemade.

Side Dishes

This recipe is filling enough to stand on its own, but if you want to make it a meal to remember, serve it with simple sidekicks. Fluffy homemade biscuits or a slice of crusty bread are ideal for soaking up every ounce of creamy sauce. A crisp green salad with a light vinaigrette offers fresh contrast, while roasted green beans or asparagus add even more color and veg to your table.

Creative Ways to Present

There are so many fun ways to elevate Chicken Pot Pie Noodle Recipe for special occasions. Try serving it in mini ramekins for a party, or ladle it into hollowed-out bread bowls for a rustic, cozy touch. For kid-friendly appeal, serve the noodles in muffin-tin “nests” topped with peas and extra chicken. However you present it, this recipe’s charm shines through!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Chicken Pot Pie Noodle Recipe, you’re in for a treat. Simply let the dish cool to room temperature, then scoop it into an airtight container. Pop it in the fridge, where it’ll stay fresh and delicious for up to 3 days. The noodles will continue to absorb the rich sauce, making each reheated bite extra comforting!

Freezing

Believe it or not, this recipe freezes quite well if you want to save a batch for later. Make sure the noodle mixture is completely cool, then portion it into freezer-safe containers or zip-top bags (removing as much air as possible). It will keep in the freezer for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

For best results, reheat your Chicken Pot Pie Noodle Recipe gently on the stovetop over medium-low heat, adding a splash of milk or broth to loosen the sauce if needed. Stir occasionally until everything is steaming hot. You can also microwave individual portions, stirring halfway through to distribute the heat evenly. Either way, you’ll reclaim all that creamy, cozy deliciousness!

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! The Chicken Pot Pie Noodle Recipe is perfect for using up leftover turkey—especially around the holidays. Just shred it and stir it in as you would the chicken for the same comforting vibe.

Do I have to use egg noodles, or can I swap in another type Main Course

You can use any short pasta you like! While egg noodles offer an especially pillowy texture and soak up the sauce beautifully, rotini, fusilli, or even penne will work well. Adjust cooking times as needed for your chosen pasta shape.

How can I make the sauce even creamier?

For an ultra-creamy Chicken Pot Pie Noodle Recipe, simply add a splash of heavy cream or an extra spoonful of half-and-half at the end, right before serving. It makes the dish extra luxurious and comforting!

What can I do if my sauce is too thick?

Just add a bit more chicken broth or milk, stirring as you go, until you reach your desired consistency. The sauce should coat the noodles beautifully but not feel heavy.

Is this recipe kid-friendly?

It’s one of the ultimate kid-friendly dinners! Between the luscious noodles and gentle herbs, kids go for seconds without hesitation. You can even let little helpers sprinkle in the peas or garnish with fresh parsley to get them excited about dinner.

Final Thoughts

This Chicken Pot Pie Noodle Recipe is pure nostalgic joy, made simple and irresistibly creamy. Whether you’re gathering around the table with family or tucking into leftovers at your desk the next day, every bite delivers homey satisfaction. I hope you’ll try it soon—the hardest part will be sharing!

Chicken Pot Pie Noodle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 26 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the comforting flavors of a chicken pot pie in noodle form with this easy and delicious recipe. Creamy, hearty, and satisfying, it’s the perfect dish for a cozy family dinner.

Ingredients

Scale

Chicken Pot Pie Noodle Recipe:

2 cups cooked shredded chicken
2 tbsp unsalted butter
1 small onion (diced)
2 cloves garlic (minced)
2 carrots (peeled and diced)
2 celery stalks (diced)
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk or half-and-half
1/2 tsp dried thyme
1/2 tsp dried parsley
Salt and pepper to taste
1 cup frozen peas
8 oz egg noodles (cooked and drained)
Fresh parsley for garnish (optional)

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Instructions

In a large skillet or Dutch oven over medium heat, melt the butter. Add the onion, carrots, and celery and sauté for 5–6 minutes, until vegetables are soft.
Stir in the garlic and cook for 1 more minute.
Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to form a roux. Gradually whisk in the chicken broth, followed by the milk.
Add thyme, parsley, salt, and pepper. Simmer the mixture for 4–5 minutes, stirring often, until it thickens.
Stir in the shredded chicken and frozen peas, and cook until heated through, about 2 minutes.
Add the cooked egg noodles and toss to combine. Heat for another minute, then remove from heat.
Garnish with fresh parsley if desired and serve warm.