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!
4.79 from 14 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
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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

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

    1. What is half and half please? I’m in the UK so unsure if you are from the US and maybe this is something that we don’t have. Thank you

      1. Half & half is just half whole milk & half heavy cream. Looks like it is known as half cream in the UK. Hope that helps!!

  1. I cooked this as directed, but then put it in a casserole dish and put Pillsbury biscuits over the top and cooked it for 25 min, it was really good!

  2. My Daughter made this for the family. everyone loved it. Husband disappointed there wasn’t more leftovers. Definitely will make again.

    1. Sometimes it’s just because you didn’t boil it for long enough. Some egg noodles soften really quickly, while others take a bit longer to break down and soak up all of that moisture. Also, letting it sit for a good 5-8 minutes after it comes off the stovetop will help too!

  3. I made this tonight but it urned out much darker then the picture I did have some good dark buttery chicken pieces that I scraped up

    1. You can get by with regular milk, just add 1 tsp. of cornstarch with 1 tsp. of extra milk and add it in once everything is simmering 🙂

  4. I wish I could rate this even more stars. SO GOOD. It was a little too spicy for our eight year old but didn’t stop my husband and I from inhaling our servings. We will be making this again to take to some of our holiday parties for sure. The flavor is phenomenal! Thanks for sharing such a great dinner!

  5. I made this recipe tonight and I made double what was called for. I don’t like celery so I subbed it for zucchini. I also used the panko as suggested as an alternative and OH. MY. GOD. This was an instant favourite it was insanely good. One commented mentioned that it ended up soupy, and mine did too, but I added a tablespoon of cornstarch and let it simmer for 3 more minutes and it became a perfect consistency.

  6. Just make this. I think the cayenne is completely unnecessary and for me almost ruined the dish. I don’t like spicy hot, so I toned it down with some cream cheese and sour cream. I will definitely make this again, I’ll just omit the cayenne.

    1. I don’t calculate calories for my recipes. You can plug them into an online calculator using the specific ingredients you use at home 🙂

    1. Yes, you could 2 tbsp. of flour to the vegetables after they have been sauteed. That will help thicken it up. Or you could mix 1 tablespoon of cornstarch and 1 tablespoon cold water and pour it in once it boils. Hope that helps!

  7. I don’t usually leave reviews but this was too good not to come back and comment on! 
    So good – also taste good cold ?! 

    Next time I’ll add some white kidney beans for a little extra protein or in place of the chicken for a meatless
    Monday type meal.

  8. This was delicious! My husband avoids dairy so I substituted Ripple plant based half & half for the cream and cooked the chicken and veggies with olive oil. Thank you for the recipe!

  9. This came out great for us! I omitted the mushrooms and onions. I also seared the chicken and finished it in the oven to save time so I could work on the rest of the dish. My husband’s one issue was the heat which was surprising since he loves spicy food. He didn’t feel it was appropriate for this type of dish. Next time I make it, I’ll take out the red pepper and probably add the noodles a bit later in the process for a more al dente texture. Thanks for the great recipe!

  10. Do you pre-cook the pieces of pie crust before placing them on top, or do you crumble them on top raw and then bake the whole dish?

    1. You can do it either way. If you crumble it beforehand, the pieces will be more dense. If you crumble it after baking it, they will be more tender and crumbly. Hope that helps 🙂

  11. I made this dish to take to a sick friend and it’s delicious. I used grilled frozen chicken, frozen vegetables except the celery and all gluten free ingredients. I also modified by using fewer spices, sticking to salt, pepper and garlic powder. Even with these modifications it was a winner. I couldn’t find gluten free noodles but penne pasta worked well as a substitute. Thanks for this great recipe.

  12. I’ve made this three times now and each time, without fail, it comes out runny and not creamy. It’s delicious and I’m following the recipe (minus adding mushrooms and cayenne pepper). I even let it sit for 10 minutes and still nothing. Even after reheating, it’s still runny. What in the world am I doing wrong??

    1. Hi Ally, are your noodles cooked enough to soak up some of the liquid? Perhaps you could add some additional flour as well.

  13. 5 stars
    Wow!! I just made this for dinner and it was delicious! I broke one pie crust into pieces and baked it and sprinkled it onto the casserole and it was so good. Will definitely be making this again!

  14. 5 stars
    Just made this for dinner tonight and it was sooo good!!
    I love the crumbled pie crust on it!
    I added extra veggies, a couple extra cups of stock and before I added the noodles I put in a squirt of Dijon mustard. I also added tarragon. (I got this tip from a Rachel Ray chicken pot pie soup!) 
    Thanks for sharing your recipe. We will be making it again for sure!

  15. 5 stars
    Cooking isn’t easy for me, I didn’t grow up in the kitchen and i’m quite intimidating of all of it. BUT I made this meal and followed the directions almost exactly (i used brown rice pasta and didn’t add mushrooms), it was delicious! My boyfriend loved it and i have a little more confidence in the kitchen. I’m definitely keeping this one in my back pocket. Thank you 🙂

    1. Oh, that makes me so happy to hear!! You can do it! Thank you for trying it! I am glad you both liked it 🙂

  16. 5 stars
    Great just like my mom used to make but better since I’m not using soap cans and you don’t have to put it in the oven.

  17. 5 stars
    Delicious! We had at a friends house and now make it on a monthly basis. This has become a staple! Thank you! Thank you!! I like it hot and add a squirt of Siracha sauce in my personal bowl:)

  18. Corn isn’t listed in the ingredients but it’s listed in the instructions… would be nice to know when making my grocery list!