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Andrea
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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
- Variations
- How to Make Chicken Pot Pie Noodles
- Expert Tips
- FAQs
- Storage Info
- More Tasty Pasta Dishes to Try
- Creamy Chicken Pot Pie Noodles Recipe
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
Can I add different veggies to my creamy Chicken Pot Pie pasta recipe?
Absolutely! Feel free to include vegetables like bell peppers, broccoli, or spinach for added nutrition and variety.
Can I use any store-bought almond or soy-based creamer for this recipe?
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
- Pasta Carbonara
- Cajun Alfredo Pasta
- Kale Spinach Basil Pesto Baked Pasta
- Cauliflower Mac and Cheese
- Summer Pasta Salad
Creamy Chicken Pot Pie Noodles Recipe
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!
4.79 from 105 votes
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Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Servings: 6 servings
Calories: 469kcal
Author: Andrea
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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 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.
VIDEO
NOTES
*You can also use rotisserie chicken, shred about 2 cups, and add it in Step 3.
**I used frozen pie crust, crumbled about ⅓ cup of it, and baked it at 350 degrees Fahrenheit (approximately 177 degrees Celsius) until golden brown. This is completely optional. Toasted panko breadcrumbs would be delicious too.
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.
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 48g | Protein: 30g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 1073mg | Potassium: 960mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4732IU | Vitamin C: 11mg | Calcium: 147mg | Iron: 3mg
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About the Author
Andrea
4.79 from 105 votes (80 ratings without comment)
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Comments:
I have made this recipe a few times and it’s always a hit! Great comfort food. One time I made it I didn’t have half and half or mushrooms so tossed a can of cream of mushroom in and it still came out good!Reply
I’m impressed that the seasoning needed no adjustment from what is given in the recipe. I almost always have to tweak the seasoning when I work from a recipe. This dish was easy and delicious.Reply
