This Chicken Pot Pie Noodle dish is pure comfort food! It’s a creamy, dreamy, and satisfying meal that’s perfect for those chilly evenings when you’re craving something warm and cozy. I love how it combines all the classic flavors of chicken pot pie – tender chicken, hearty vegetables, and a rich, creamy sauce – but with noodles instead of a traditional crust.

Why You’ll Love This Chicken Pot Pie Noodle

Comforting and Flavorful: This dish is packed with classic chicken pot pie flavors, thanks to the combination of tender chicken, hearty vegetables, and a rich, creamy sauce.
Quick and Easy: This recipe is a breeze to make, even for beginner cooks. You’ll have a delicious dinner on the table in just 25 minutes!
One-Pan Wonder: This dish is made in just one pan, which means less cleanup for you.
Versatile: You can easily customize this dish with different vegetables, herbs, or protein.

Ingredients for Chicken Pot Pie Noodle

Here’s what I use to make this delicious dish:

Egg Noodles: I like to use wide egg noodles for this recipe, but you can use any type of noodle you prefer.
Unsalted Butter: Adds richness and flavor to the sauce.
Sweet Onion: A diced onion adds sweetness and depth of flavor.
Garlic: Minced garlic adds a punch of flavor.
Italian Seasoning: A blend of herbs like oregano, basil, and thyme adds a classic Italian flavor.
Frozen Peas and Carrots: I use a bag of frozen peas and carrots for convenience, but you can also use fresh vegetables.
All-Purpose Flour: This helps to thicken the sauce.
Chicken Broth: Adds flavor to the sauce.
Heavy Cream: Creates a rich and creamy sauce.
Cooked Chicken Breast: I use leftover cooked chicken breast, but you can also use rotisserie chicken or cook some chicken specifically for this recipe.
Salt and Pepper: To season the dish to taste.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for some heat.
Veggie Variety: Toss in some other vegetables like mushrooms, zucchini, or corn.
Herby Twist: Add some chopped fresh herbs, like parsley or thyme, to the sauce.
Cheesy Goodness: Sprinkle some shredded cheese over the top before serving.

How to Make Chicken Pot Pie Noodle

Step 1: Cook the Noodles

I start by cooking the egg noodles according to the package directions until they’re al dente.

Step 2: Sauté the Vegetables

While the noodles are cooking, I melt the butter in a large skillet over medium-high heat. Then, I add the diced onion, garlic, Italian seasoning, peas, and carrots to the skillet and season with salt and pepper. I cook the vegetables for a few minutes until the onion is softened.

Step 3: Make the Sauce

I stir in the flour until it’s combined with the vegetables. Then, I pour in the chicken broth and heavy cream and bring the mixture to a boil. I reduce the heat to low and let the sauce simmer for a few minutes, stirring occasionally, until it thickens.

Step 4: Combine and Serve

I drain the cooked noodles and add them to the skillet with the sauce, along with the cooked chicken. I stir everything together until it’s well combined and heated through. Finally, I taste the dish and add more salt and pepper if needed.

Tips and Tricks

Don’t Overcook the Noodles: Cook the noodles al dente so they don’t become mushy in the sauce.
Even Cooking: Make sure the vegetables are evenly distributed in the skillet so they cook evenly.
Seasoning: Taste the sauce and adjust the seasoning as needed.

How to Serve

This Chicken Pot Pie Noodle is a delicious and satisfying meal on its own, but you can also serve it with:

Crusty Bread: A slice of crusty bread is perfect for dipping into the creamy sauce.
Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to this dish.

Make Ahead and Storage

Make Ahead: You can cook the chicken and vegetables ahead of time and then assemble the dish when you’re ready to serve.
Storing: Store leftover Chicken Pot Pie Noodle in the refrigerator for up to 3 days.
Reheating: Reheat the dish on the stovetop over medium heat or in the microwave until warmed through.