Chicken Pot Pie Noodles

When the weather cools down and the days get shorter, there’s nothing quite as comforting as a warm bowl of Chicken Pot Pie Noodles. This delightful dish combines all the classic flavors of a traditional chicken pot pie but with the fun twist of egg noodles. It’s creamy, hearty, and filled with tender chicken, fresh vegetables, and a savory sauce that will make your taste buds sing. Perfect for family dinners or a cozy night in, this recipe will quickly become a favorite in your household.

What You’ll Love About This Recipe

• Comfort Food: This dish delivers all the nostalgic flavors of chicken pot pie in noodle form.
• Quick and Easy: With simple ingredients and straightforward steps, you can whip this up in no time.
• Customizable: Feel free to swap out veggies or add spices to make it your own.
• Leftovers: It reheats beautifully, making it great for meal prep.

What You’ll Need

• 9 ounces egg noodles
• 2 tablespoons butter
• 1 medium onion, diced
• 1 celery rib, diced
• 2 carrots, peeled and diced
• 2 cups chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 2/3 cup frozen peas
• 2/3 cup frozen corn
• 2 1/2 to 3 cups shredded cooked chicken
• 1/3 cup shredded Parmesan cheese

Setup & Equipment

• Large pot: To cook the egg noodles and combine the ingredients.
• Skillet: For sautéing the vegetables and making the creamy sauce.
• Wooden spoon or spatula: To stir everything together.
• Measuring cups and spoons: For accurate ingredient measurements.
• Colander: To drain the cooked noodles.

Build Chicken Pot Pie Noodles Step by Step

Step 1: Cook the Noodles

Start by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.

Step 2: Sauté the Vegetables

In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant.

Step 3: Create the Sauce

Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for another minute to eliminate the raw flour taste. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Add the garlic powder, poultry seasoning, salt, and pepper. Allow the mixture to simmer for a few minutes until it thickens.

Step 4: Add Cream and Chicken

Pour in the heavy cream and stir until fully incorporated. Then, add the shredded chicken, frozen peas, and frozen corn. Cook for another 5 minutes, allowing everything to heat through and blend together beautifully.

Step 5: Combine with Noodles

Add the cooked egg noodles to the skillet and gently fold everything together until the noodles are evenly coated in the creamy mixture. If it seems too thick, you can add a splash more of chicken broth to loosen it up.

Step 6: Finishing Touches

Finally, sprinkle the Parmesan cheese over the top, mixing it in until melted and creamy. Taste and adjust seasoning if needed. Serve hot and enjoy the flavors of your Chicken Pot Pie Noodles!

Season-by-Season Upgrades

• Winter: Add diced potatoes for extra heartiness.
• Spring: Incorporate fresh asparagus or green beans for a seasonal touch.
• Summer: Toss in fresh corn cut off the cob for a sweet crunch.
• Fall: Add pumpkin puree for a creamy, seasonal twist.

Insider Tips

• For a quicker version, use rotisserie chicken instead of cooking your own.
• Feel free to swap in your favorite vegetables or whatever you have on hand.
• This dish can be made ahead of time; just reheat gently on the stove with a splash of broth.
• For a healthier option, try substituting half of the heavy cream with milk or a lower-fat alternative.

Keep-It-Fresh Plan

Chicken Pot Pie Noodles taste best fresh, but they can be stored in the refrigerator for up to 3 days. Make sure to let it cool completely before transferring it to an airtight container. When reheating, add a little bit of chicken broth or cream to regain the creamy texture.

Handy Q&A

Can I use different types of noodles?

Absolutely! While egg noodles are traditional, you can easily substitute with rotini, penne, or even gluten-free pasta if needed.

What can I use instead of heavy cream?

If you’re looking for a lighter option, half-and-half or a combination of milk and Greek yogurt can work well, but the dish may not be as rich.

Can I freeze Chicken Pot Pie Noodles?

Yes, you can freeze the dish before or after cooking. Just ensure it’s in an airtight container and consumed within 2-3 months for the best quality.

What’s the best way to reheat leftovers?

The best way to reheat is on the stovetop over low heat, adding a splash of chicken broth to keep it creamy and prevent it from drying out.

Don’t Miss These

• Sally’s Chicken Pot Pie
• Pinch of Yum’s Creamy Chicken Noodle Soup
• Minimalist Baker’s Vegan Chickpea Pot Pie
• Simply Recipes’ Vegetable Pot Pie

The Last Word

When you’re in the mood for comfort food, few dishes can compete with Chicken Pot Pie Noodles. This recipe combines the heartiness of chicken pot pie with the delightful texture of noodles, making it a unique and satisfying meal. Whether you’re feeding a crowd or enjoying a quiet night in, this dish is sure to warm your heart and fill your belly. With its creamy sauce, vibrant vegetables, and tender chicken, it’s a cozy hug in a bowl that you’ll want to make again and again. Get ready to fall in love with Chicken Pot Pie Noodles!