Missing the comfort of a chicken pot pie but don’t have the time? Try my one-pot Creamy Chicken Pot Pie Noodles—creamy, delicious, and ready in just 40 minutes!
This Chicken Pot Pie Noodles recipe offers a comforting and delectable experience that combines the best of two beloved dishes. Tender chunks of chicken, rich and creamy gravy, and a medley of vegetables like carrots, peas, and celery, all intertwined with perfectly cooked, soft noodles. Each bite delivers a harmonious blend of savory flavors. Perfect for cozy nights in, this dish is sure to become a family favorite, bringing a sense of warmth and happiness to every meal.
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.
Table of Contents
Recipe Ingredients
- Low-Sodium Chicken Broth: It adds depth and a rich, umami chicken flavor.
- Half and Half: This creamy element gives the sauce a velvety texture and a rich, luxurious taste.
- Garlic: It offers a pungent, slightly spicy flavor that infuses the dish with aromatic depth.
See the recipe card for full information on ingredients and quantities.
Variations
- Butter Substitute: Replace the unsalted butter with a dairy-free alternative such as Earth Balance, or use a neutral oil like olive oil or coconut oil for cooking the chicken and vegetables.
- Dairy-Free Half and Half Alternatives: For a dairy-free alternative to half and half, consider using Coconut cream or full-fat coconut milk adds a creamy texture with a mild coconut flavor, ideal for a tropical twist. Blended cashew cream, made by soaking and blending raw cashews, offers a neutral, creamy substitute.
How to Make Chicken Pot Pie Noodles
Step 1: In a large pot or Dutch-oven 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 Fahrenheit (71 degrees Celsius).
Step 2: Remove the chicken from the pot and transfer it to a cutting board. Allow to rest for 5 minutes.
Step 3: Meanwhile, add the mushrooms, onion, celery, and carrots to the pot, and sauté until tender, about 5-7 minutes. Add the garlic and cook until fragrant.
Step 4: 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.
Step 5: 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.
Step 6: When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas, parsley, and stir together.
Step 7: Cook until the pasta is tender and the sauce has thickened, about 6-8 minutes (Note: the sauce will thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.
Expert Tips
- Cook Pasta Al Dente: For the perfect Chicken Pot Pie Pasta, cook the pasta until al dente according to the package directions. This means the pasta should be firm to the bite. Al dente pasta holds up better in the dish and absorbs the flavors without becoming mushy.
- Deglaze the Pot: Deglaze the pot after cooking the chicken. Once you remove the chicken, add a splash of white wine or a bit of chicken broth to the pot. Use a wooden spoon to scrape up the browned bits (fond) from the bottom. These bits are packed with flavor and will enrich the overall taste of your sauce.
FAQs
Absolutely! Feel free to include vegetables like bell peppers, broccoli, or spinach for added nutrition and variety.
Yes, you can use most store-bought almond or soy-based creamers as they generally have a neutral flavor and creamy texture suitable for cooking.
Storage Info
STORE leftovers of your Chicken Pot Pie Pasta in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. To FREEZE, ensure the dish is completely cool before placing it in freezer-safe containers or bags. It maintains its best quality for 1-2 months when frozen.
Thaw overnight in the fridge before reheating. For REHEATING, gently warm the dish in a pot on the stove or in a crockpot. You can also microwave for 2-3 minutes until warmed through.
More Tasty Pasta Dishes to Try
Creamy Chicken Pot Pie Noodles 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 teaspoon 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 corn - thawed
- 1 cup frozen peas - thawed
- 2 tablespoons 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 Fahrenheit (71 degrees Celsius).
- Remove the chicken from the pot and transfer it to a cutting board. Allow to rest for 5 minutes.
- Meanwhile, add the mushrooms, onion, celery, and carrots to the pot, and sauté 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 has thickened, about 6-8 minutes (Note: the sauce will thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.
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.
My boyfriend and I love this recipe! Would love to see it adjusted for lower fat content, however!
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?
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 🙂
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!
You are so welcome! Thanks for coming back to share 🙂
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!
Oooh, I’m going to have to try it with Ripple. I’m dairy free for another month or so, sounds like a great swap!