This Chicken Pot Pie Noodle recipe combines the creamy comfort of Chicken Pot Pie with the hearty texture of Egg Noodles. It’s a cozy, one-pan meal that’s quick and family-friendly. 🍗🥕🍜
Ingredients
- 2 cups cooked shredded Chicken
- 2 cups Egg Noodles
- 2 tbsp Butter
- 1 small diced Onion
- 1 cup mixed Carrot, Peas, and Corn
- 2 cups Chicken Broth
- 1 cup Milk
- 2 tbsp All-Purpose Flour
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- Optional: ½ cup Cheddar Cheese
Instructions
1. Cook the noodles
Boil the egg noodles according to package instructions. Drain and set aside.
2. Sauté vegetables
In a large pan melt the butter over medium heat.
Add the diced onion and cook until soft (about 3 minutes).
3. Make the creamy sauce
Sprinkle flour into the pan and stir for about 1 minute.
Slowly whisk in chicken broth and milk until smooth and thick.
4. Add filling ingredients
Stir in:
- shredded chicken
- carrots, peas, and corn
- salt, pepper, and garlic powder
Cook for 5 minutes until heated through.
5. Combine noodles
Add the cooked egg noodles and stir well so they are coated in the creamy sauce.
6. Optional cheesy finish
Stir in cheddar cheese for extra richness.
Serving Tips
- Garnish with chopped Parsley.
- Serve with warm Garlic Bread.
- Add diced Potato if you want an even more classic pot-pie flavor.
✅ Why people love this recipe
- Ready in about 30 minutes
- One-pan comfort meal
- Tastes like chicken pot pie without the crust
If you want, I can also give:
- One-pot chicken pot pie noodles (no boiling noodles separately)
- Slow cooker chicken pot pie noodle recipe
- Creamy chicken pot pie pasta bake.