This Chicken Pot Pie Noodles comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love! Switch up the vegetables or even the protein to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Seriously, it’s the perfect dish to whip up after a long day!
Ingredient Breakdown
Here’s what you’ll need to create your Best Chicken Pot Pie Noodles:
- 2 cups cooked shredded chicken: You can use rotisserie chicken or any leftover chicken you have on hand!
- 8 oz wide egg noodles, cooked: These fluffy noodles make for the perfect base.
- 2 cups chicken broth: Adds that rich, savory flavor.
- 1 cup heavy cream: For that creamy texture everyone loves!
- 1 cup frozen peas and carrots: These add color and offer that classic pot pie taste.
- 1 small yellow onion, diced: Sweet and flavorful.
- 2 cloves garlic, minced: Because garlic makes everything better!
- 3 tablespoons butter: Adds richness, yum!
- 2 tablespoons all-purpose flour: For thickening the sauce.
- 1 teaspoon salt: A couple of pinches for flavor.
- ½ teaspoon black pepper: Just enough kick!
- ½ teaspoon dried thyme: For those herby notes.
- 1 tablespoon chopped fresh parsley (optional, for garnish): This really makes it pop!
How to Make Best Chicken Pot Pie Noodles
Ready to dive in? Let’s get cooking!
- Melt the butter in a large skillet over medium heat. The smell is about to be amazing!
- Add the diced onion and minced garlic; sauté until they’re translucent and fragrant, about 3-4 minutes.
- Next, sprinkle in the flour and stir constantly for 1-2 minutes to create a lovely roux (that’s fancy talk for a thickening mixture!).
- Slowly whisk in the chicken broth and heavy cream until everything is smooth. Let the mixture simmer for 3-4 minutes until the sauce begins to thicken.
- Season with salt, pepper, and thyme. Stir well, and get ready for the flavors to explode!
- Add in the frozen peas and carrots and your shredded chicken. Cook until heated through, about 5 minutes.
- Gently fold in the cooked egg noodles. Let everything simmer together for another 2-3 minutes.
- Garnish with chopped parsley before serving, if you wish.
And voila! Dinner is served!
Why I Love This Recipe
Honestly, this is my go-to recipe when I want something comforting and quick! As a single mom, I fully understand the whirlwind of a busy week, sometimes it feels like there aren’t enough hours in the day. I’m a real sucker for those comforting, cozy meals that come together easily but taste like they spent all day simmering on the stove! The best part is how versatile it is. You can toss in whatever you’ve got laying around in your fridge, whether it’s some leftover veggies or different proteins, it all works beautifully!
If you loved this recipe, be sure to check out my:
What Makes This Recipe Special
Quick & Easy
This recipe comes together in under 30 minutes, making it ideal for busy nights when you need something hearty on the table, fast!
One Pot Wonder
Minimal cleanup is required since it all cooks in one pot! Who doesn’t love that? You just have the skillet to wash, yay!
Comfort Food at Its Best
Nothing says comfort like a warm, creamy casserole. This dish is loaded with tons of flavor, warm and hearty, just like Grandma used to make.
Customizable
Use whatever ingredients you have! Leftover turkey, different veggies, be as creative as you want! The recipe is adaptable to your fridge’s contents, which is perfect for any day of the week.
Family-Friendly
Trust me when I say this is a crowd-pleaser. Kids and adults alike will happily devour this dish! It’s that good.
Serving and Storage Tips
Serving Suggestions
These Chicken Pot Pie Noodles pair beautifully with a light green salad or some crusty bread for dipping, yum! I like to serve it paired with a sprinkle of fresh parsley on top for color.
How Long It Keeps
This delightful dish keeps well in the refrigerator for about 3-4 days. Just be sure to store it in an airtight container!
Reheating Instructions
To reheat, simply place it in the microwave until warmed through or reheat it on a low setting on the stove, stirring occasionally, until heated. Add a touch of chicken broth or cream if it looks dry.
Freezer Friendly
Yes! You can freeze leftovers for up to 3 months. Just make sure you cool it to room temperature, then transfer it to an airtight container. When you want to enjoy it again, thaw it in the fridge overnight before reheating.
Final Notes
I hope you love these Best Chicken Pot Pie Noodles as much as my family does! It’s comforting, easy to make, and packed with flavor a true winner for those weeknight dinners. What’s even better? You get to pick and choose what goes in it, so it’s constantly changing, keeping you on your toes and your taste buds interested!
Let me know how yours turns out, and happy cooking! Now go on, grab your apron, and make this dish a staple in your home. You won’t regret it! For more Recipes Follow Us in our Pinterest.
Print
Best Chicken Pot Pie Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This super comforting Chicken Pot Pie Noodles comes together in about 30 minutes all in one pot, making it a quick and easy weeknight meal that your family will love!
Ingredients
- 2 cups cooked shredded chicken
- 8 oz wide egg noodles, cooked
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas and carrots
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the diced onion and minced garlic; sauté until they’re translucent and fragrant, about 3-4 minutes.
- Sprinkle in the flour and stir constantly for 1-2 minutes to create a roux.
- Slowly whisk in the chicken broth and heavy cream until smooth. Let simmer for 3-4 minutes until the sauce thickens.
- Season with salt, pepper, and thyme. Stir well.
- Add in the frozen peas and carrots and the shredded chicken. Cook until heated through, about 5 minutes.
- Gently fold in the cooked egg noodles. Simmer another 2-3 minutes.
- Garnish with chopped parsley before serving, if desired.
Notes
This dish can be customized with whatever ingredients you have on hand. It is also freezer-friendly for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
