Creamy Chicken Pot Pie Noodles

The comfort of chicken pot pie without all of the work! My one-pot creamy chicken pot pie noodles are creamy, flavorful and best of all, filling!

If you love the comforting flavors of chicken pot pie, you should try these other variations: Lightened Up Chicken Pot Pie and Loaded Mini Chicken Pot Pies.

Creamy chicken pot pie noodles on a plate with a spoon

30 Minute One Pot Meal

This cozy one-pot meal is exactly what I want to eat for the next few months until spring is here. We’re on the same page, right? Good, because this dish will quickly become a favorite—it already has over here.

I’m slowly becoming more confident in my one-pot 30 minute meal abilities. I guess what I’m trying to say is, this type of dish is kind of my jam. With two perpetually hungry toddlers, dinner has to be easy to prep, relatively mess-free/healthy, fast (although I do love a good oven roasted meal), flavorful, & family-friendly (duh).

This meal is a family favorite simplified. We love chicken pot pie, but making (and waiting) for it is tough. So instead we threw everything into the Dutch-oven and let it do all of the work! It turned out creamy and oh so delicious! My kids savored every bite of it! I hope you will too 😉

How to Make It

CHICKEN. In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.

VEGETABLES. Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant.

BOIL. Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.

SEASON. Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika.

PASTA. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley. Cook until the pasta is tender and the sauce is thick, about 6-8 minutes (note: the sauce with thicken as it cools).

SERVE. Remove from the heat and serve with pie crust crumbles, if desired.

Chicken pot pie pasta cooking in a pot

Storage Tips

Keep leftover noodles STORED in an airtight container in the fridge for 3-4 days. REHEAT leftovers in the microwave until warmed through. You may need to add more liquid (milk or water) when reheating if it looks really dry.

To FREEZE, let the dish cool completely, then place it in freezer safe containers or bags. It will taste best up to 1-2 months after freezing. Let the dish thaw in the fridge overnight and then rewarm on a pot on the stove, or in the crockpot.

One-Pot Chicken Pot Pie Pasta on a plate with a fork

For more tasty pasta dishes, try:

One-Pot Chicken Pot Pie Noodles | lifemadesimplebakes.com

Creamy Chicken Pot Pie Noodles Recipe

The comfort of chicken pot pie without all of the work! My one-pot creamy chicken pot pie noodles are creamy, flavorful and best of all, filling!
4.91 from 10 votes
Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6 servings
Calories: 438kcal
Print Recipe

Ingredients

  • 2 tbsp unsalted butter
  • 1 lb chicken breasts - filleted and seasoned with salt and pepper*
  • 4 oz crimini mushrooms - sliced, optional
  • 1/2 small yellow onion - diced
  • 2 stalks celery - diced
  • 2 carrots - diced
  • 4 cloves garlic - minced
  • 4 cup low-sodium chicken broth
  • 2 cup half and half
  • 2 tsp kosher sea salt
  • 1 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp ground sage
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 8 oz egg noodles - OR other pasta
  • 1 cup frozen peas - thawed
  • 2 tbsp fresh parsley - roughly chopped
  • pie crust crumbles - optional**

Instructions

  • In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees.
  • Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.
  • Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant.
  • Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.
  • Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika.
  • When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley.
  • Cook until the pasta is tender and the sauce is thick, about 6-8 minutes (note: the sauce with thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.

Video

Notes

*You can use rotisserie chicken too, shred about 2 cups. Add it in step 3.
**I used frozen pie crust, crumbled about 1/3 cup of it and baked it at 350 degrees until it was golden brown. This is totally OPTIONAL! Toasted panko breadcrumbs would be delicious too 🙂

Nutrition

Serving: 6g | Calories: 438kcal | Carbohydrates: 41g | Protein: 29g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 980mg | Potassium: 879mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4277IU | Vitamin C: 16mg | Calcium: 135mg | Iron: 2mg