Name: Best Chicken Pot Pie Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz wide egg noodles; 2 tablespoons butter; 1 medium yellow onion, diced; 2 garlic cloves, minced; 2 cups cooked shredded chicken; 1 cup frozen peas and carrots mix; 1/2 cup frozen corn; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup whole milk; 1 teaspoon dried thyme; Salt and black pepper, to taste; Fresh parsley, chopped

Creamy, comforting, and packed with classic homestyle flavor, these Chicken Pot Pie Noodles bring all the soul-warming goodness of a traditional pot pie—without the crust. This skillet dish is a modern twist on the cozy favorite, replacing the pie shell with tender egg noodles that soak up every bit of the savory gravy.

Perfect for chilly evenings or a quick weeknight dinner, this one-pan wonder comes together in about 30 minutes. It delivers that nostalgic flavor we all love, while making cleanup a breeze. Chicken, veggies, and noodles swimming in a luscious cream sauce? Yes, please.

What Kind of Noodles Should I Use?

Wide egg noodles are the star of this dish. They’re hearty enough to hold their shape and tender enough to pair perfectly with the creamy sauce. You can also swap in fettuccine or rotini if that’s what you have on hand—just keep an eye on cooking time and doneness.

Ingredients for the Best Chicken Pot Pie Noodles

12 oz wide egg noodles
2 tablespoons butter
1 medium yellow onion, diced
2 garlic cloves, minced
2 cups cooked shredded chicken (rotisserie works great)
1 cup frozen peas and carrots mix
1/2 cup frozen corn (optional)
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk (or half-and-half for extra creaminess)
1 teaspoon dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

How To Make the Best Chicken Pot Pie Noodles

Step 1: Boil the Noodles

Cook egg noodles according to package directions until al dente. Drain and set aside.

Step 2: Saute the Aromatics

In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Stir in the garlic and cook for another 30 seconds.

Step 3: Make the Roux

Sprinkle the flour over the onion mixture and stir constantly for about 1 minute to cook off the raw flour taste. Slowly pour in chicken broth, whisking as you go to prevent lumps.

Step 4: Build the Sauce

Add milk, dried thyme, salt, and pepper. Let it simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.

Step 5: Add Chicken and Veggies

Stir in the shredded chicken, peas and carrots, and corn. Cook until heated through, about 3 minutes.

Step 6: Combine with Noodles

Fold the cooked noodles into the skillet mixture. Stir well so everything is coated in the sauce. Taste and adjust seasoning if needed.

Step 7: Garnish and Serve

Sprinkle chopped parsley on top before serving. Serve hot with a side of biscuits or crusty bread if you’re feeling extra cozy.

How to Serve and Store Chicken Pot Pie Noodles

Serve your Chicken Pot Pie Noodles piping hot, garnished with fresh parsley and paired with warm biscuits or dinner rolls. It’s an all-in-one meal, but a fresh side salad adds a refreshing touch.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce if needed. This dish also freezes well for up to 2 months—just thaw and reheat as above.

Frequently Asked Questions

How can I make this dish vegetarian?

Substitute the chicken with mushrooms or white beans and use vegetable broth instead of chicken broth.

Can I use canned vegetables?

Yes, though frozen veggies offer better texture. Drain canned vegetables well before adding them in.

Is this dish gluten-free?

Not by default, but you can use gluten-free noodles and a gluten-free flour blend to make the roux.

Can I use leftover turkey instead of chicken?

Absolutely! This is a great way to repurpose Thanksgiving turkey.

Can I make this ahead of time?

Yes, but it’s best enjoyed fresh. If making ahead, store the noodles separately to avoid them soaking up all the sauce.

Want More Chicken Dinner Ideas?

If you loved these creamy Chicken Pot Pie Noodles, check out these other crowd-pleasing meals:

Marry Me Chicken Pasta for another creamy chicken classic.
Creamy Garlic Chicken Breasts for a skillet meal full of bold flavor.
One Pan Chicken with Buttered Noodles for a cozy and quick option.
Creamy Tuscan Sausage Pasta if you’re in the mood for something extra indulgent.
Chicken Cordon Bleu Casserole for a baked, cheesy twist on a classic.

📌 Save this recipe to your Pinterest dinner board so you can come back to it whenever comfort food calls.

Tried it? Let me know how yours turned out! Did you use turkey, or go vegetarian? Did you sneak in mushrooms or sprinkle in extra cheese?

I’d love to hear how you make it your own. And if you’re on Pinterest, follow me here for daily recipes, comfort food, and sweet treats.

Best Chicken Pot Pie Noodles

Author: Nina Klatten
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This creamy Chicken Pot Pie Noodles dish transforms a classic comfort food into an easy, one-skillet meal. With tender egg noodles, hearty vegetables, and a rich, savory sauce, it’s the perfect cozy dinner for busy weeknights or relaxing weekends.

Instructions

1. Cook egg noodles according to package directions until al dente. Drain and set aside.

2. In a large skillet, melt butter over medium heat. Add diced onion and cook until softened, about 4-5 minutes. Stir in minced garlic and cook for 30 seconds.

3. Sprinkle flour over the onion mixture and stir constantly for about 1 minute. Slowly pour in chicken broth, whisking to prevent lumps.

4. Add milk, dried thyme, salt, and pepper. Simmer 3-4 minutes until the sauce thickens slightly.

5. Stir in shredded chicken, peas and carrots, and corn. Cook until heated through, about 3 minutes.

6. Fold in the cooked noodles, stirring well to coat in the sauce. Adjust seasoning as needed.

7. Garnish with chopped parsley and serve hot.