Chicken Pot Pie Noodles
Chicken Pot Pie Noodles are an easy skillet recipe that’s ready in less than 30 minutes. By using noodles instead of a traditional crust, you get all of the flavors of the classic dish, minus all of the prep work!
Make sure to try this One Pan Chicken Gnocchi and One Pot BBQ Chicken Pasta too!
Ready in just 30 minutes, this chicken pot pie noodle casserole is rich, creamy and loaded with tender chunks of chicken and veggies. It’s made without the pie crust, but not lacking in flavor.
So, why make this without the crust? To save on time and prep work! Trust me, it’s just as delicious as the regular kind.
And did I mention this cozy dish is made in just one pan? It’s my favorite kind of meal and ready in no time.
This chicken pot pie noodles recipe checks all of my boxes for fast, fresh, flavorful comfort food. Easy-peasy and perfect for everyone.
Why You’ll Love This Recipe:
- Fast and easy: The entire recipe is made in one pan and is ready in just 25 minutes.
- Comforting: This skillet casserole tastes like the classic baked pot pie, minus the need to prepare and roll out a pie crust.
- Family friendly: Even the pickiest of eaters will love the creamy sauce, tender egg noodles, and juicy pieces of chicken.
Ingredients:
- Egg noodles: I love medium egg noodles, but you can use any type you prefer.
- Unsalted butter: Using butter instead of olive oil makes for a richer sauce.
- Frozen peas and carrots: You can find pre-made blends in the freezer aisle of your local grocery store.
- Minced onion and garlic: Add so much flavor!
- Herbs and spices: You’ll need Italian seasoning, salt, and pepper.
- Flour: Helps thicken the sauce and cannot be omitted.
- Chicken broth: I prefer low sodium broth so I can season the dish to taste at the end.
- Heavy cream: By using heavy whipping cream, the sauce is thick and creamy. However, feel free to use 2% or even skim milk.
- Shredded chicken: For ease and convenience, I use the store-bought, shredded rotisserie chicken that you can find near the deli section of your grocery store. Such a time saver!
How to Make Chicken Pot Pie Noodles:
- In a medium pot, cook the noodles until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the frozen peas and carrots, minced onion, minced garlic, Italian seasoning, salt, and pepper. Sauté until the peas and carrots are softened.
- Add the flour and stir to combine.
- Add the chicken broth and heavy cream and stir to combine.
- Simmer until the sauce is thickened, about 6-8 minutes.
- Add chicken and noodles and toss to combine. Serve immediately.
How to Store:
Let cool to room temperature and then store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave to warm through.
Tip: If the noodles are gloppy or not creamy, add a touch of milk or cream when warmed through and then mix.
Can I Freeze These Noodles?
You sure can! Let cool to room temperature and then freeze in a freezer-safe container for up to three months. Let thaw in the refrigerator and then heat in the microwave or in a skillet on the stove until warmed through.
What to Serve with This Recipe:
I like to serve this skillet recipe with garlic bread or a green salad. Easy, simple, yet hearty.
Variations:
- Add in more veggies. Green beans, corn, or mushrooms would make a delicious addition to this recipe.
- Make it gluten-free: You should be fine to use gluten-free egg noodles and a gluten-free all-purpose flour substitute for thickening the sauce.
- Make it less rich: Swap the heavy cream for 2% milk or whole milk.
Looking for More Easy Chicken Dinners? I’ve Got You Covered!
- BBQ Chicken Legs
- Crock Pot Southwest Chicken
- Honey Balsamic Chicken
- Black Bean Chicken Chili
- Chicken Broccoli Stuffing Casserole
- Easy Baked Chicken Tenders
- Honey Garlic Chicken Legs
Chicken Pot Pie Noodles
Ingredients
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1¾ cup frozen peas and carrots
- 3 teaspoons dried minced onion
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2½ tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1¼ cup heavy whipping cream
- 2 cups shredded, cooked chicken, (I used the pre-cooked, shredded rotisserie chicken that you can find near the deli section of your grocery store)
Instructions
- In a medium pot, cook noodles until al dente according to package directions. Drain and set aside.
- While noodles are cooking, in a large skillet, melt butter over medium heat. Add frozen peas and carrots, minced onion, minced garlic, Italian seasoning, salt and pepper. Sauté for 2-3 minutes, or until peas and carrots are softened. Add flour and stir to combine.
- Add chicken broth and heavy cream and stir to combine. Bring mixture to a boil, then reduce heat to low and simmer, uncovered, until sauce is thickened, about 6-8 minutes.
- Add chicken and noodles to skillet and toss to combine. Adjust seasonings, if necessary. Serve immediately.
Notes
- See my tips and tricks for making Chicken Pot Pie Noodles above the recipe box.
- Noodles will keep in an airtight container in the refrigerator for up to three days. Tip: If the noodles are gloppy or not creamy, add a touch of milk or cream when warmed through and then mix.
