Craving the nostalgic warmth of a chicken pot pie without the hassle of baking one? Creamy Chicken Pot Pie Noodles bring all the comfort in just 40 minutes, no crust required.
This one-pot dish blends juicy chicken, hearty vegetables, and tender egg noodles in a luxuriously creamy sauce—perfect for busy weeknights or when comfort food calls fast.
Key Ingredients for Creamy Chicken Pot Pie Noodles
- Chicken breasts – The star protein, tender and juicy, soaking up the creamy broth beautifully.
- Egg noodles – A cozy, slurp-worthy base that captures the creamy sauce with every bite.
- Half and half – Delivers richness and silkiness, mimicking the texture of classic pot pie filling.
- Carrots and celery – Provide the classic pot pie vegetable base with flavor, color, and crunch.
- Frozen peas and corn – Sweet pops of texture that round out the traditional pot pie medley.
- Crimini mushrooms – Optional but deeply savory, adding an earthy note that complements the creamy sauce.
- Onion and garlic – Aromatic foundation, infusing the broth with deep flavor.
- Fresh parsley – Adds a fresh, herbal lift at the end to brighten the entire dish.
How to Make It: Creamy Chicken Pot Pie Noodles in a Pot
Start by browning seasoned chicken breasts in butter until golden and nearly cooked through. Set them aside to rest while you build flavor with sautéed mushrooms, onion, celery, and carrots.
Add garlic, then deglaze the pot with chicken broth and creamy half and half. Return chopped chicken to the mix, stir in spices, and bring it all to a gentle boil.
Toss in the egg noodles and simmer until just tender. Finish with peas, corn, and parsley, then let the sauce thicken slightly off heat before serving.
Optional pie crust crumbles add a flaky, nostalgic touch—like the top of a pot pie, without the wait.
Pot Pie Perfection: Tips, Tricks, and Tasty Twists
For even faster prep, swap the chicken breasts for shredded rotisserie chicken. Not only does it cut down cooking time, but it also infuses the dish with savory depth.
Make it extra creamy by stirring in a splash of cream cheese or a handful of shredded cheddar toward the end. For a crunchier top, sprinkle toasted panko or Parmesan breadcrumbs right before serving.
Spice lovers can amp up the cayenne or add a dash of hot sauce to the base. You can even sneak in extra veggies like green beans or diced bell peppers for a more colorful twist.
Want to make it vegetarian? Swap the chicken for canned white beans and use vegetable broth.
Keeping It Cozy Later: Storing Creamy Chicken Pot Pie Noodles
Store leftovers in an airtight container in the fridge for 3 to 4 days. The sauce will thicken slightly but remain creamy when reheated.
To freeze, let the noodles cool fully before transferring to freezer-safe containers. It keeps its quality best for up to 2 months.
When ready to reheat, thaw overnight in the fridge. Gently warm on the stovetop, in a slow cooker, or microwave in short bursts, stirring between intervals until hot and creamy again.
Creamy Chicken Pot Pie Noodles
Ingredients
- 2 tablespoons fresh parsley roughly chopped
- 1/2 teaspoon dried thyme
- 4 cloves garlic minced
- 2 teaspoons kosher sea salt
- 4 cups low-sodium chicken broth
- 8 ounces egg noodles or your choice of pasta
- 1/2 small yellow onion diced
- 1/4 teaspoon cayenne pepper
- 1 pound chicken breasts filleted and seasoned with salt and pepper
- 1/2 teaspoon garlic powder
- 2 stalks celery diced
- 1/2 teaspoon ground sage
- 2 carrots diced
- 1/4 teaspoon paprika
- 1 cup frozen corn thawed
- 1 teaspoon ground black pepper
- 1 cup frozen peas thawed
- 2 tablespoons unsalted butter
- 2 cups half and half
- 4 ounces crimini mushrooms sliced (optional)
- Pie crust crumbles optional**
Instructions
- Melt the butter in a large pot set over medium heat. Once melted, place the seasoned chicken in the pot and cook until it develops a golden crust on each side and reaches an internal temperature of 160°F (71°C).
- Transfer the chicken to a cutting board and allow it to rest for five minutes.
- To the same pot, add the mushrooms, onion, celery, and carrots. Sauté for approximately 5 to 7 minutes until softened, then stir in the garlic and cook until aromatic.
- Pour in the chicken broth and half and half, whisking to incorporate and deglaze the pan by scraping up any browned bits. Increase the heat to medium-high to bring the mixture to a boil.
- Chop the rested chicken into bite-sized pieces and return it to the pot. Stir in the salt, black pepper, garlic powder, thyme, sage, cayenne, and paprika.
- Once the mixture is boiling, add the egg noodles. Reduce the heat to medium and simmer for 10 to 15 minutes.
- Stir in the corn, peas, and parsley. Continue cooking until the pasta is tender and the sauce has thickened, about 6 to 8 minutes.
- Remove from the heat and, if desired, top with pie crust crumbles before serving.
Notes
Optional topping: Bake crumbled frozen pie crust (about ⅓ cup) at 350°F (177°C) until golden. Alternatively, toasted panko makes a tasty finish. To store, refrigerate in an airtight container for up to 3–4 days. For freezing, cool the dish completely before placing it in freezer-safe containers or bags; best enjoyed within 1–2 months. Thaw overnight in the refrigerator and reheat gently on the stove, in a crockpot, or in the microwave for 2–3 minutes.
