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Chicken Pot Pie Noodles – a fun twist on classic chicken pot pie using noodles! Comes together in minutes so it is perfect for quick weeknight meals.
Is there anything more comforting that chicken pot pie? The juicy chicken with the creamy sauce all wrapped in a buttery pie crust is something magical. But It can take time and effort to make. Which is where this chicken pot pie pasta comes into play. Just minutes on the stove top, and most of the same flavors in a quick and easy dinner.
If you have looked at any of my Dinner Recipes in the past, you know that I am a huge fan of pasta. I could eat it in about any form, any day of the week! So making chicken pot pie using egg noodles and not turning it into a pie is exactly what comfort food is to me.
This dinner is ready in about 20 minutes, and you get the flavors you know and love from chicken pot pie in a pasta dinner. And if you love that flavor combo, Chicken Pot Pie Soup is another must try!
What’s In Chicken Pot Pie Noodles
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- Egg Noodles – I like wide egg noodles, but you can use really any noodle you like.
- Chicken – this uses already cooked chicken, so it is great for leftover or rotisserie chicken
- Butter
- Onion
- Garlic
- Peas & Carrots
- All-Purpose Flour
- Chicken Broth – you can use low sodium if desired
- Heavy Cream
- Ranch Dressing Mix – not traditional, but trust me it gives so much flavor and takes this from bland to delicious.
- Salt & Pepper
This noodle version still has the classic creamy sauce with chicken, peas and carrots. Just instead of a crust topping you are mixing it all with egg noodles. But because I can’t get enough carbs, I am serving with buttery and flaky Easy Biscuits on the side. So you kind of get the crust and the noodles in one.
Tips for Chicken Pot Pie Noodles
- This is a great use for leftover chicken or even rotisserie chicken. I like to get a rotisserie chicken from the store so I always have cooked chicken on hand. Cut off all the meat and store 2 cups in a freezer safe bag, and then use in soups or anything else that calls for about 1 pound of cooked chicken.
- Frozen veggies are a great short cut. Most chicken pot pie recipes call for carrots, celery and onion to be sautéed and then peas are added towards the end. I like to buy a package of frozen peas and carrots and then just use that in this recipe. It makes for less chopping and it is quicker to make on busy weeknights.
- Want to use raw chicken? If you don’t have rotisserie or leftover chicken you can absolutely use chicken breast or even chicken thighs if you have them. Dice them into cubes and brown them with the onions. Once they are mostly cooked you can continue with the recipe and the chicken will be fully cooked by the time the sauce is done.
- For a rich and creamy sauce heavy cream is the best choice. But if you want to lighten it up a bit half and half works really well. You could use whole milk as well if you have it. The sauce will just be a little thinner.
- I take a shortcut and use ranch dressing mix for my seasoning. It has most of the spices that are usually in chicken pot pie, it is just quicker and less work to measure 1 thing instead of 4-5 other spices. Plus is just gives it that something extra and makes it anything but boring! Don’t want the store bought packet? Try my Homemade Ranch Dressing Mix.
How to Make Chicken Pot Pie Noodles
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Noodles – I like to use wide egg noodles and just cook them according to the package directions.
- Vegetables – Onions, garlic, peas and carrots are all cooked in melted butter until the onions are soft and translucent.
- Sauce – Once the veggies are cooked mix in flour until it is all mixed in and there isn’t any white left. Then slowly mix in the chicken broth and heavy cream. This simmers for a few minutes to create a thick and delicious sauce.
- Assemble – The noodles and cooked chicken all get mixed in with the cream sauce. Everything gets tossed together until the noodles are coated and soaking up all that sauce. Then it is ready to serve!
What to serve with Chicken Pot Pie Noodles
These chicken pot pie noodles are going to be a hit with your family. It is super easy to make with lots of ingredients you probably already have in your kitchen. Plus it is ready in about 20 minutes, so you can make it even on your super busy nights! Trust me, even you picky eaters are going to be going back for seconds.
Storage
This makes for a quick lunch the next day, just store leftovers in an airtight container for up to 4 days. Just microwave to heat it up before serving. You can add a splash of milk or cream to loosen the sauce up if necessary.
Looking for More Chicken Dinner Recipes
- Instant Pot Chicken Adobo
- Honey Dijon Chicken
- Baked Chicken Parmesan
- Creamy Chicken and Rice
- Monterey Chicken
- Southwest Baked Chicken
Chicken Pot Pie Noodles
Video
Ingredients
- 10 oz bag egg noodles
- 2 Tablespoon butter
- 1/2 cup finely chopped onion
- 4 cloves garlic, minced
- 10 oz bag frozen peas and carrots
- 2 Tablespoon all-purpose flour
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1 Tablespoon ranch dressing mix
- 2 cups cooked chicken
- salt and pepper to taste
Instructions
- Bring a large pot of water to boil. Cook egg noodles according to the package directions.
- In a large skillet melt butter over medium high heat. Add onion, garlic, peas and carrots. Saute for 4-5 minutes until the onions are translucent.
- Mix in flour until it is no longer white.
- Stir in chicken broth, heavy cream, and ranch dressing mix. Bring to a simmer and cook for 3-4 minutes until sauce starts to thicken.
- Stir in cooked chicken and cooked noodles. Let cook until everything is warm. Season with salt and pepper to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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It was an easy recipe. Followed it exactly. The creaming of the sauce went well. I did feel that the sauce was pretty bland. I ended up adding celery salt and lots of pepper to try and make it more flavorful.
Could I substitute half and half for the heavy cream?
Please see the Recipe Tips section of the post that answers this question and lets you know the difference.
I have everything for this except instead of frozen veggies I have canned peas , carrots also mixed veggies. Would that work or would it be mushy ?
They would be fine, I would just add them at the very end, just long enough to warm them up.
Huge hit in the house ! I added corn because I wanted to get rid of it and I also used canned peas and carrots which I added at the very end since that is what I had on hand . Turned out great !
Tried this & needed to use up fresh carrots. Diced them & boiled a little, pretended they were in the bag of peas. Worked perfectly, and loved the recipe. It is a little bland but that allows the flavors of the sweet vegetables to shine. Family loved it.
Loved it as something different to use up the leftover rotisserie chicken.
I had to make a few changes. I didn’t have cream or ranch dressing mix, so I did half and half instead of cream and added a tbsp of sour cream and some Italian seasoning to make up for the flavor of the the missing cream and ranch. It was a substitute that worked out better than I thought.
I also added a little less than a tsp of Better Than Bullion chicken flavor to oomph up the “chicken-i-ness”
I can’t wait to make this one (with revisions to make it fit my super picky tastes)! I’ll omit the onion, use a couple dashes of garlic powder, add poultry seasoning and seasoned salt and black pepper, skip the ranch dressing mix, and serve the peas (buttered, with poultry seasoning and black pepper) on the side instead of in the noodles.