Chicken Pot Pie Noodles

Chicken Pot Pie Noodles is a delicious twist on chicken pot pie using noodles instead of pie crust.

It’s like a rich and creamy chicken casserole made on the stovetop. Flavored with peas, carrots, onion, celery, and corn, plus some parmesan cheese, this easy chicken dinner is a real winner.

Quick and Easy Weeknight Meal

This chicken dinner can be made start to finish in under 30 minutes. You’ll need a pot to cook the noodles in and a large skillet or Dutch oven to cook the sauce in.

Type Of Noodles

I like to use wide egg noodles for this recipe but you can use penne pasta, farfalle, or any other pasta shape.

Use A Rotisserie Chicken For Convenience

To really cut down on prep time, I use rotisserie chicken meat. But you could use any leftover chicken or even turkey.

What To Serve With Chicken Pot Pie Noodles

Goes great with buttery biscuits and a side salad with Creamy Italian Dressing.

Recipe Tip

Heavy cream makes a super rich and flavorful sauce for the noodles. To lighten it up, you can use half-and-half or 1 cup heavy cream and 1 cup milk.

Storage

Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days and can be reheated in the microwave.

More Chicken Pot Pie Recipes

• Easy Chicken Pot Pie
• Inside Out Chicken Pot Pie
• Mini Chicken Pot Pies
• Chicken Pot Pie with Lattice Top
• Skillet Chicken Pot Pie with Cheddar Crust
• Chicken Pot Pie Soup
• Chicken Pot Pie with Biscuit Topping

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Chicken Pot Pie Noodles

Chicken Pot Pie Noodles is a delicious twist on chicken pot pie using noodles instead of pie crust.

Course Dinner, Main Dish

Cuisine Southern

Keyword chicken, pasta

Prep Time 12 minutes

Cook Time 10 minutes

Servings 5

Calories 780kcal

Ingredients

• 9 ounces egg noodles
• 2 tablespoons butter
• 1 medium onion, diced
• 1 celery rib, diced
• 2 carrots, peeled and diced
• 2 cups chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 2/3 cup frozen peas
• 2/3 cup frozen corn
• 2 1/2 to 3 cups shredded cooked chicken
• 1/3 cup shredded Parmesan cheese

Instructions

• Cook noodles in salted water according to package directions. Drain.
• Melt butter over medium heat in a large skillet or a Dutch oven.

  Add onion, celery, and carrots and cook 3 minutes.
• Add garlic powder, poultry seasoning, salt, pepper and flour. Stir the flour in and cook for 1 minute.
• Gradually whisk in the chicken broth and then the cream.

  Bring to a simmer. Add peas and corn and simmer for 4 to 5 minutes to thicken.
• Stir in chicken and Parmesan cheese.

  Stir in noodles. Check for seasoning and add more salt if needed.

Nutrition

Calories: 780kcal

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