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Chicken Pot Pie Noodles

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Chicken Pot Pie Noodles is the ultimate one-pot meal that is prepped in minutes that everyone loves that combines the flavors of creamy chicken pot pie with noodles for a hearty dish that can be enjoyed every night of the week. 

chicken pot pie noodles

Chicken Pot Pie Noodles

It’s no secret that we love chicken pot pie casserole in our home. It is hearty quick and delicious! But sometimes I don’t have all the ingredients on hand, that is why I love chicken pot pie noodles. It is super simple to make, you can always have everything on hand to make a quick and easy meal in minutes! This is my favorite go-to one-pot meal that everyone always loves! 

chicken pot pie noodles

If you love chicken pot pie be sure you try all our favorite varieties like mini chicken pot pies, slow cooker chicken pot pie, and our Instant Pot Chicken Pot Pie recipe

What is the difference between Chicken Pot Pie and Chicken Pot Pie Noodles?

Traditionally chicken pot pie has a pie crust. In this recipe, we swap out the crust for egg noodles. I promise you will love the flavor and heartiness it brings to the dish! 

How to Make Chicken Pot Pie Noodles

  • Preheat oven to 375 degrees.
  • Cook the egg noodles according to package direction, al dente.  Drain and set aside
  • In a large skillet or cast iron pan over medium heat 2 TBSP of butter.  
  • Add in the onions and garlic.  Allow to cook for a few minutes.  
  • Add in the flour and cook for 1 minute while stirring. 
add in the flour
  • Add in the chicken broth and heavy cream.  Add pepper to taste. 
  • Bring to a boil. Keep stirring & allow to thicken.
  • Add in your frozen mixed veggies.  Cook for a few minutes. 
add frozen veggies
  • Remove from the heat.  
  • Add in cooked chicken and cooked noodles.  Stir to combine.  
add in the noodles and stir
  • If using a regular skillet, pour the mixture into a 9 X 13 baking dish that has been sprayed with canola spray.  
  • Mix the bread crumbs, parmesan cheese, and 1 TBSP of melted butter together. 
  • Sprinkle bread crumbs over the top of your noodle mixture. 
add breadcrumbs on top
  • Bake for 25-28 minutes until the bread crumbs are a nice golden brown.
chicken pot pie casserole

Tips Tricks and FAQs

  • To save even more time you can use a rotisserie chicken in this dish. 
  • Have leftover turkey? Make Turkey pot pie noodles which is a great use of your leftovers. 
  • This is the perfect dish to make last minute. Make sure you always have a bag of frozen veggies in the freezer. 
  • If you want to make this with fewer calories substitute the heavy whipping cream for half and half. 

Storage

Fridge

You will want to store your leftovers in an airtight container in the fridge for up to 4 days.

chicken pot pie noodles

Freezer

This dish will freeze quite nicely. You will want to wait for it to completely cool and once it does you can place it in a freezer-safe bag and freeze it for up to 2 months. 

When you are ready to enjoy, place it overnight in your fridge to thaw and then warm it up in the oven. You can even reheat it on the stove or in a crockpot. 

chicken pot pie noodles

How do I thicken chicken pot pie noodles?

You can thicken this dish a variety of ways! I use breadcrumbs, but you can use instant potatoes, gelatin, flour, cornstarch, or even parmesan cheese.

chicken pot pie noodles

Chicken Pot Pie Noodles

Chicken Pot Pie Noodles is the ultimate one-pot meal that is prepped in minutes that everyone loves that combines the flavors of creamy chicken pot pie with noodles for a hearty dish that can be enjoyed every night of the week.

Ingredients

  • 12 Ounces Egg Noodles
  • 2 TBSP Butter
  • 1 Small Onion, diced
  • 1 TBSP Minced Garlic
  • 2 TBSP Flour
  • 2 Cups Frozen Mixed Veggies
  • 2 Cups Chicken Broth
  • 2 Cups Heavy Cream
  • Pepper to taste
  • 2 Cups Cooked Chicken, chopped
  • ½ Cup Bread Crumbs
  • 2 TBSP Grated Parmesan Cheese
  • 1 TBSP Melted Butter

Instructions

    1. Preheat oven to 375 degrees.
    2. Cook the egg noodles according to package direction, al dente.  Drain and set aside
    3. In a large skillet or cast iron pan over medium heat 2 TBSP of butter.  
    4. Add in the onions and garlic.  Allow cooking for a few minutes.  
    5. Add in the flour and cook for 1 minute while stirring. 
    6. Add in the chicken broth and heavy cream.  Add pepper to taste. 
    7. Bring to a boil. Keep stirring & allow to thicken.
    8. Add in your frozen mixed veggies.  Cook for a few minutes. 
    9. Remove from the heat.  
    10. Add in cooked chicken and cooked noodles.  Stir to combine.  
    11. If using a regular skillet, pour the mixture into a 9 X 13 baking dish that has been sprayed with canola spray.  
    12. Mix the bread crumbs, parmesan cheese, and 1 TBSP of melted butter together. 
    13. Sprinkle bread crumbs over the top of your noodle mixture. 
    14. Bake for 25-28 minutes until the bread crumbs are a nice golden brown.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 451Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 125mgSodium: 396mgCarbohydrates: 26gFiber: 3gSugar: 4gProtein: 15g

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