Our Chicken Pot Pie Noodles Skillet takes a classic chicken pot pie recipe and transforms it into a delicious one-pot meal! The savory chicken mixed with rich and creamy noodles will make this old-fashioned recipe a new family favorite!
Chicken Pot Pie Noodles- One pot dinner
Chicken pot pie noodles is a one-pot, old-fashioned classic, that’s simple to make and hits the spot every time. Sometimes referred to as chicken pot pie noodle bake or chicken noodle casserole, this recipe is an easy way to use up leftover chicken and make a homemade noodle casserole that is creamy and delicious.
Why We Love Chicken Pot Pie Noodles
- One-pot meal
- Delicious twist on a classic chicken pot pie, but so much easier to make
- The kids love it!
- Great comfort food
Ingredients
While the ingredients list for chicken pot pie noodles looks long, don’t fret! Lots of the items listed are seasonings or pantry staples that you likely already have.
Then, it’s just a matter of getting your fresh veggies and chicken. I love to use leftover chicken in this recipe, it’s a great way to use it up!
- butter
- chicken, cooked and chopped into small pieces (perfect to use leftover chicken or grab a rotisserie chicken from the grocery)
- white mushrooms, chopped
- yellow onion
- celery
- carrots
- minced garlic
- water
- bouillon cubes
- half and half
- sea salt
- white pepper
- garlic powder
- cayenne pepper
- paprika
- large egg noodles
- corn
- frozen peas
- dried parsley
Ingredient Substitutions
- Chicken: I love making this recipe when I have leftover chicken. It’s the perfect way to use it all up. Rotisserie chicken works great too! I have also used turkey in place of chicken and it’s delicious as well.
- Noodles: Egg noodles are the perfect consistency for this recipe, but there are a handful of other noodles that would work just fine. Bow tie noodles are a great alternative. Try to stay away from any long noodles such as spaghetti.
- Vegetables: When I think of chicken pot pie, I think of classic veggies like peas, carrots, and mushrooms. However, you can play around and use whichever vegetables are your favorites, or whatever you have on hand. You could add in green beans or simply take out any of the veggies you don’t like.
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How to Make Chicken Pot Pie Noodles Skillet
- In a large mixing bowl, combine water and chicken bouillon cubes. Microwave on high for 4 minutes and stir to combine.
- In a large dutch oven heat and melt the butter. Add carrots and celery and saute until tender.
- Add onion, garlic, and mushrooms. Saute, stirring often until tender, about 4 minutes.
- Add cooked chicken, sea salt, white pepper, garlic powder, cayenne pepper, paprika, and parsley. Stir this all together well.
- Add chicken broth, half and half, corn, and peas. Stir and bring to a boil.
- Add in the egg noodles. Cover pot and let simmer until pasta is tender. Remove from heat and let sit for 5 minutes to allow sauce to thicken.
How to Store Leftovers
Storing leftovers in the fridge is as simple as placing in an air-tight container and popping it in the fridge. When you’d like to enjoy it again, simply put it in the microwave to reheat. This is one recipe that I think is almost better the second day!
What to Serve With This Pasta
This dish is a great one to serve solo because it’s so hearty and full of just about every food group! But, I do have a couple of go-to sides that I love to pair with this recipe. My favorite is to pair it with a hearty side salad. It adds a nice cool, crunchy taste that is a great contrast to the hotdish.
Another go-to for me is to serve this up with a side of homemade bread. It’s perfect for dipping the bread in the leftover sauce and scooping up all the goodness. Plus, it just adds to the comfort food feeling of this dish!
Other Easy Pasta Recipes
Chicken Pot Pie Noodles
Video
Ingredients
- 3 tbsp butter
- 2 cups chicken cooked and chopped into small pieces
- 6 oz white mushrooms chopped
- ½ yellow onion
- 2 stalks celery diced
- 2 carrots diced
- 1 tbsp minced garlic
- 4 cups water
- 4 chicken bouillon cubes
- 2 cups half and half
- 2 tsp sea salt
- 1 tsp white pepper
- 1 tsp garlic powder
- ⅛ tsp cayenne pepper
- ¼ tsp paprika
- 2 cups large egg noodles
- 15 oz can corn drained
- 1 cup frozen peas
- 2 tsp dried parsley
Instructions
- In a large mixing bowl combine water and chicken bouillon cubes. Microwave on high for 4 minutes and then stir to combine. Set aside.
- In a large dutch oven over medium heat melt butter. Add carrots and celery and saute, stirring often until tender, about 10 minutes.
- Add onion, garlic, and mushrooms. Saute, stirring often until tender, about 4 minutes.
- Add cooked chicken, sea salt, white pepper, garlic powder, cayenne pepper, paprika, parsley, and stir well. Let cook for an additional 3-4 minutes.
- Add chicken broth, half and half, corn, and peas, stir well. Bring to a boil and add egg noodles. Cover pot and reduce heat to medium-low. Let simmer for 10 minutes, stirring 2-3 times. Uncover and stir, continue to cook uncovered 5 additional minutes, or until pasta is tender.
- Remove from heat and let sit for 5 minutes to allow sauce to thicken.
Jenn’s Notes
Nutrition Info
You can’t go wrong with this family favorite. It’s the perfect hearty dinner recipe that hits the spot every single time. Chicken pot pie noodles are easy to make, delicious, and soon to be one of your go-to meals!
Mine turned out like soup. If I make it again, I’m going to add flour to the celery, onion, carrot mixture after they’ve sautéed. I also used chicken broth instead of the water/bouillon mixture
hi, I’m just wondering if I could use chicken stock instead of the water and chicken bullion? thanks
I think that should work just fine.
This was very flavorful but both my husband and I thought it was very salty. I’ll reduce the amount of salt next time. I also added flour to thicken the sauce.
This was really good. I didn’t add corn and I used frozen peas and carrots instead of chopping my own carrots. I served it with Pillsbury Grands biscuits. Will make again.
Can the leftovers be frozen?
Tried this recipe. It was very good and easier than chicken pit pie. I didn’t have 1/2 & 1/2 so I added 3 tablespoons of flour to the melted butter and 2 cups of milk and it thickened the sauce ok. Also instead of corn and peas I added stringbeans. It was quick and easy. Will be making this again.
Tried this receipt. It was very good and easier than chicken pit pie. I didn’t have 1/2 & 1/2 so I added 3 tablespoons of flour to the melted butter and ut thickened the sauce ok. Also instead of corn and peas I added stringbeans. Will be making this again.