creamy chicken pot pie noodles – Okay, real talk—this recipe is my secret weapon. You know how some days just feel like they’ve lasted about 43 hours, and by dinner, all you want is something warm and nostalgic? That was me a few weeks ago. The kids were hangry (is there anything scarier?), I was running on fumes, and I opened the fridge to…basically nothing exciting. But then I spotted leftover chicken, a bag of frozen peas and carrots, and some egg noodles in the pantry.
It hit me—why not turn chicken pot pie into something easier, faster, and less fussy? And voilà, Creamy Chicken Pot Pie Noodles were born. It’s now one of those recipes I turn to when life feels a bit overwhelming but I still want something that says, “You’ve got this.” The best part? My family is obsessed with it. Even my youngest, who has a vendetta against peas, polished off their bowl without a single complaint. That’s basically a miracle, right?
Why You’ll Love This creamy chicken pot pie noodles Recipe?
Here’s the thing: this recipe is comfort food done your way. It’s creamy, hearty, and tastes like it took hours, but nope—25 minutes flat. (Yes, you read that right.) It’s perfect for when you want a hug from a meal without actually having to make pastry dough. Plus, it’s one of those magical dishes where the leftovers taste even better the next day.
And let’s be honest, who doesn’t need a one-pan dinner that makes you look like a kitchen wizard? Less cleanup, more Netflix time—it’s a win-win.
Ingredient Notes:
Every ingredient here is doing some heavy lifting. Let me break it down:
- Egg Noodles: They’re like the fluffy pillows of the pasta world. These noodles soak up the creamy sauce perfectly without getting mushy. Keep an eye on them—al dente is the goal here.
- Unsalted Butter: This is where the flavor starts. Using unsalted butter lets you control the salt levels like the kitchen boss you are.
- Sweet Onion: The sweetness balances the creamy sauce, and dicing it finely ensures it melts right into the dish. (No onion chunks allowed!)
- Garlic: Because garlic makes everything better. Two cloves might feel modest, but trust me, it’s just enough.
- Peas and Carrots: Straight out of the freezer and into your skillet—no peeling or chopping required. It’s the convenience MVP.
- Kosher Salt & Black Pepper: Basic, yes, but oh-so-important for pulling all the flavors together. Don’t skip the pepper—it adds a subtle kick.
- All-Purpose Flour: This is your thickening magic. Sprinkle it evenly to avoid lumps—it’s worth the extra 30 seconds of stirring.
- Chicken Broth: Use low-sodium so the flavor doesn’t hit you over the head. It’s the base that ties everything together.
- Heavy Cream: Let’s not kid ourselves—this is where the magic happens. The creaminess takes this dish from “eh” to wow.
- Cooked Chicken Breast: Leftovers or rotisserie chicken work like a charm. Dice it small so you get chicken in every bite.
How To Make creamy chicken pot pie noodles?
Cooking this is honestly as easy as it gets. Let me walk you through it, step by step:
Step 1: Cook your noodles
Start by boiling the egg noodles. Follow the package instructions, but pull them off the heat just before they’re fully cooked—they’ll finish cooking in the sauce. Trust me, you don’t want soggy noodles. Drain them and set aside.
Step 2: Sauté the base
Grab a big skillet (because who wants to clean two pans?). Melt your butter over medium heat and toss in the onions and garlic. Let them cook until they smell incredible—about two minutes. Then, add the peas and carrots. Sprinkle in the salt and pepper, and stir it all together like you’re making a masterpiece.
Step 3: Make the roux
Sprinkle the flour evenly over the veggies. Don’t panic if it looks a little weird at first—just keep stirring until the flour disappears. This step is the secret to that creamy, thick sauce.
Step 4: Whip up the sauce
Slowly (and I mean slowly) pour in the chicken broth, stirring the whole time. Then, add the heavy cream. Crank up the heat just a bit to get it bubbling, then lower it to a simmer. Stir occasionally while it thickens—this is the part where the magic happens.
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Step 5: Bring it all together
Now, the grand finale. Toss the noodles and diced chicken into the skillet. Stir until everything is coated in that velvety sauce. Taste it—does it need a pinch more salt? A little extra pepper? Adjust as needed, and then serve it up hot.
Storage Options:
Leftovers? Lucky you! Store them in an airtight container in the fridge for up to three days. When reheating, add a splash of chicken broth or cream to loosen up the sauce—it tends to thicken as it sits. Heads up: this dish isn’t freezer-friendly. The cream sauce can separate, and honestly, it’s just not the same.
Variations and Substitutions:
You can totally make this recipe your own. Here are some fun ideas:
- Go Veggie: Swap the chicken for sautéed mushrooms or crispy tofu, and use vegetable broth.
- Add Some Heat: Sprinkle in red pepper flakes or drizzle a little hot sauce into the sauce.
- Lighten It Up: Use half-and-half instead of heavy cream, or try Greek yogurt for a tangy twist.
- Make It Gluten-Free: Use gluten-free noodles and a 1:1 gluten-free flour for the roux.
What to Serve with creamy chicken pot pie noodles?
This dish is already a star, but a few sides can make it shine even brighter:
- Garlic Bread: Because carbs on carbs are never a bad idea.
- Steamed Green Beans: They’re fresh, crunchy, and balance the richness.
- Simple Salad: A tangy vinaigrette cuts through the creaminess perfectly.
- Wine Pairing: A crisp white wine or light rosé? Chef’s kiss.
Frequently Asked Questions:
Can I make this ahead of time?
Yes, but keep the sauce and noodles separate until you’re ready to serve. Combine and reheat gently to avoid soggy noodles.
Can I use milk instead of heavy cream?
You can, but it won’t be as rich. If you go this route, consider adding a dollop of cream cheese for extra creaminess.
How do I make this more kid-friendly?
Skip the black pepper if your little ones aren’t fans of spice, and maybe sprinkle some cheese on top—it’s hard to say no to cheesy noodles.
So, what do you think? Does this dish sound like a weeknight hero for you? Give it a try, and let me know if your family loves it as much as mine does!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
creamy chicken pot pie noodles
Ingredients
- 10 oz egg noodles
- 2 tablespoons unsalted butter
- 1 medium sweet onion finely diced
- 2 cloves garlic minced
- 1 ½ cups frozen peas and carrots thawed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 ½ cups cooked chicken breast diced
Instructions
Prepare the Egg Noodles
- Cook the egg noodles according to the package instructions until al dente. Once cooked, drain thoroughly and set aside.
Sauté Vegetables
- In a large skillet, melt the unsalted butter over medium heat. Add the diced sweet onion and minced garlic, cooking until the onion becomes translucent and fragrant, approximately 2 minutes. Stir in the thawed peas and carrots, seasoning with kosher salt and black pepper.
Create the Roux
- Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir continuously to ensure the flour is well incorporated with the butter, forming a roux. Cook for 1-2 minutes, avoiding any browning.
Prepare the Cream Sauce
- Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add the heavy cream and increase the heat slightly to bring the mixture to a gentle boil. Reduce the heat to a simmer, stirring occasionally, and allow the sauce to thicken, about 4-5 minutes.
Combine Ingredients
- Add the cooked egg noodles and diced chicken to the skillet, ensuring they are fully coated in the creamy sauce. Stir gently to combine. Taste and adjust the seasoning with additional salt or pepper if necessary.
Serve Immediately
- Serve the dish warm, garnished as desired, and enjoy its rich and comforting flavors.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
