Save This one-pot chicken pot pie noodles dish transforms the classic comfort food into a quick weeknight meal that doesn't sacrifice flavor. The creamy sauce, tender chicken, and sweet peas combine with egg noodles to create a satisfying dinner that brings all the nostalgic flavors without the fuss of making a traditional pie crust.
I first created this recipe during a particularly busy week when I craved the comfort of chicken pot pie but lacked the time for pastry making. My family loved it so much that it quickly became our go-to meal for cozy weeknight dinners.
Ingredients
- Olive oil: creates the foundation for sautéing vegetables and adds a subtle richness
- Yellow onion: provides the aromatic base that flavors the entire dish
- Carrots and celery: add classic pot pie vegetable flavor and delightful texture
- Cooked chicken breast: saves time and adds lean protein use rotisserie chicken for extra flavor
- Wide egg noodles: cook directly in the sauce absorbing all the wonderful flavors
- Unsalted butter: combined with flour creates the perfect thickening roux
- Lowsodium chicken broth: forms the savory base of the sauce
- Whole milk and heavy cream: create that signature pot pie creaminess
- Frozen peas: add a pop of color and sweet flavor no need to thaw first
- Dried thyme and parsley: bring traditional pot pie herb flavors
- Garlic powder: adds depth without overpowering the dish
Instructions
- Sauté the Aromatics:
- Heat the olive oil and butter in your Dutch oven over medium heat until the butter melts completely. Add the diced onion, sliced carrots, and celery, stirring occasionally to prevent browning. Cook for a full 5 minutes until the onions become translucent and the carrots begin to soften. This creates the flavor foundation for the entire dish.
- Create the Roux:
- Sprinkle the flour evenly over the sautéed vegetables and stir continuously for exactly one minute. The mixture will look paste-like and slightly golden. This step is crucial for thickening the sauce properly and avoiding lumps later. Keep stirring to prevent any flour from burning.
- Build the Sauce:
- Pour in the chicken broth very gradually while whisking constantly to prevent lumps from forming. Once the broth is incorporated, add the milk and heavy cream in a steady stream, continuing to whisk. Bring the mixture to a gentle simmer, which should take about 2-3 minutes. The sauce should begin to thicken slightly.
- Cook the Pasta:
- Add the uncooked egg noodles directly to the simmering liquid along with all the seasonings salt, pepper, thyme, parsley, and garlic powder. Stir well to ensure the noodles are submerged, then cover the pot. Reduce heat to medium-low and simmer for 10-12 minutes, stirring every 2-3 minutes to prevent sticking. The noodles will absorb much of the liquid and become tender.
- Finish the Dish:
- Once the noodles are tender, add the cooked chicken and frozen peas to the pot. Stir gently to incorporate everything without breaking the noodles. Cook uncovered for another 3-4 minutes until the peas are bright green and heated through, and the sauce has reached your desired thickness. If the sauce seems too thick, add a splash more broth.
Save The heavy cream is my secret ingredient in this recipe. While you might be tempted to substitute with just milk to make it lighter, the cream adds a silky richness that truly makes this dish special. My grandmother always said that a little cream makes everything better, and this recipe proves her right every time.
Storage and Reheating
This one-pot wonder stores beautifully in the refrigerator for up to 3 days in an airtight container. The noodles will absorb more of the sauce as it sits, so when reheating, add a splash of chicken broth or milk to bring back the creamy consistency. Heat gently on the stovetop or in the microwave in 30-second intervals, stirring between each until warmed through. I don't recommend freezing this dish as the texture of the noodles and sauce can become grainy when thawed.
Clever Substitutions
The beauty of this recipe is how adaptable it is to what you have on hand. No egg noodles? Substitute any short pasta like rotini or bowties, but adjust cooking time according to package directions. Turkey works wonderfully in place of chicken, making this perfect for holiday leftovers. For a vegetarian version, swap the chicken for mushrooms and use vegetable broth instead of chicken broth. The dish will still have that comforting, savory quality that makes it so satisfying.
Serving Suggestions
Serve this creamy pasta dish in wide, shallow bowls to showcase its beautiful texture. While it's a complete meal on its own, it pairs wonderfully with a crisp green salad dressed with a light vinaigrette to cut through the richness. For a special touch, sprinkle some toasted breadcrumbs or crushed butter crackers on top for a nod to the traditional pot pie crust. During the holidays, this makes an excellent side dish alongside roasted turkey or ham.
Make It Ahead
This dish is perfect for busy weeknights when prepared in advance. Complete all steps except adding the peas, then refrigerate. When ready to serve, gently reheat on the stovetop with a splash of broth, then stir in the frozen peas until heated through. The flavors actually develop and improve overnight, making this an excellent dish to prepare the day before a gathering.
Save When my kids request this for dinner, I know it's going to be a good night. There's something about gathering around the table with bowls of this creamy, comforting pasta that brings everyone together. I hope it becomes a favorite in your home too!
Recipe FAQ
- → Can I use leftover rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time—just shred and stir it in at the end.
- → What vegetables can I add or substitute?
You can include mushrooms, green beans, or diced bell pepper for added flavor and nutrition.
- → How can I make this gluten-free?
Use gluten-free noodles and substitute all-purpose flour with a gluten-free blend for a similar creamy texture.
- → Can I freeze leftovers?
This dish is best fresh, but leftovers keep well in the fridge for 2–3 days. The noodles may soften upon reheating.
- → What pairs well on the side?
Serve with a simple green salad or steamed green beans to round out the meal.
- → Is there a dairy-free version?
You can try plant-based milk and butter alternatives, though the sauce may be less rich.