Chicken Pot Pie Noodles
Updated
Updated
This Chicken Pot Pie Noodles recipe is classic chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal!
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
5 STAR REVIEWS
I don’t remember my mom ever making chicken pot pie when I was growing up. And whenever someone else would serve it to me, it was just off putting. Probably because as a kid, I hated peas, carrots, and celery. And as much as I love a crust, it wasn’t enough to sell me. Well, fast forward to adulthood where I absolutely love peas and carrots. Plus, egg noodles coated in a flavorful creamy sauce? Um, yes please.
This chicken pot pie noodle skillet is a delicious twist on classic chicken pot pie and it’s awesome. Buttery egg noodles are in place of a crust and everything gets cooked in minutes on the stovetop in a pan. It’s such a fantastic quick weeknight meal, especially if you already have your noodles ready and leftover cooked chicken. My family loves it so much and yours will, too!
Helpful Tips & Variations
- Where’s the crust? Yes, traditional pot pie has a crust, but in this recipe the noodles replace that. It’s just a different take on pot pie, but easier and just as yummy!
- Want to use the full bag of egg noodles? My recipe calls for 10 ounces of egg noodles. If you want to use the full 12 ounce bag, you’ll need to make 1 & 1/2 times the sauce.
- Swap out the vegetables. I keep this recipe super simple using frozen (thawed) peas and carrots, but if you want to use different veggies, you certainly can. Keep in mind that fresh raw vegetables will need to be cooked first.
- Baked or rotisserie chicken. I typically make my baked chicken breast, chopped that up and add it in, but chopped up rotisserie chicken works great, too!
Chicken Pot Pie Noodle Skillet
Ingredients
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 & 1/2 cups frozen peas and carrots, thawed
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 & 1/2 cups cooked chicken breast, cut into small cubes
Instructions
- Cook noodles al dente, according to package directions.
- In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent.
- Stir in the flour until combined and no white patches remain.
- Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
- Drain the pasta and add to the skillet, along with the chopped chicken. Toss to combine.
- Taste and season with a touch more salt and pepper, if necessary. Serve hot and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
Because of the pasta, chicken, and vegetables, and also the gravy in the chicken pot pie noodles, this dish is pretty filling, but to round out the meal, it pairs great with a simple leafy green Side Salad or Caesar Salad.
How to Store & Reheat Leftovers
- Fridge. Leftover chicken pot pie noodles will keep for 3 days stored in an airtight container in the refrigerator.
- Reheat. You can reheat portions in the microwave, adding a bit more cream or broth to loosen it back up again.
- Freezer. Allow to cool completely, then transfer to a freezer safe container. Freeze for up to 2 months. Allow it to thaw overnight in the fridge then reheat as directed.
More Easy Skillet Dishes To Try
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
The chicken pot pie noodles dish was amazingly delicious! It was like a lighter version of an alfredo dish and the flavor was just so, so good. The next time I make this I will double the amount of chicken. I prefer to fill up more on protein and less carbs even though I love carbs. I also used one and a half cups of just frozen peas. I’ve never been a fan of frozen carrots. For me it needed a little more salt but otherwise it was perfect. I can’t wait to share this with friends.
I did make this and my family loved it, Thank you so much for sharing all your recipes.
Tonight I made the Chicken Noodle pot pie. I was so good. I did change it up a bit.
I crushed ruffle potatoe chip and put them over the top. Baked for about 15 mins.
Well, I tried it with canned chicken. Mistake. The gravy was terrific however. I did add some other seasonings – a little thyme and a little sage. I also sautéed celery and onions first. But otherwise to the letter. Next time it’ll be rotisserie chicken.
It’s on my rotation!
This looks fantastic!
Has anybody made this with *gasp* canned chicken breast? It’s what I have in the house, and I usually make my own noodles.
Also, I notice no herbs are added. Maybe some sage a thyme?
Pretty good little recipe. Comes together really nice when the pasta is cooked separately. Very happy no cream of anything soup is required. Kudos!
We love your recipes. This one is especially good. My husband and teenage son raved about it. I love how quick and easy it is, especially with the frozen rotisserie chicken I keep in the freezer.
I forgot to add the flour before the liquid, but it still turned out great.
Thanks so much!
Made this tonight. I added garlic powder and onion powder too. I tasted the pot pie mixture before adding diced chicken and noodles, and I added one can of cream of chicken soup, which made it more creamier. Hubby said I could definitely make this again!!
Loved it. I did make extra sauce because I added more chicken. Thinking ladling over biscuits would be great, too
This was the BEST thing I have made in a long time!!! Thank you so much for sharing!
Oh Amy !! Where have you been all this time ???. I just made the Chicken pot pie noodle recipe, this Labour Day weekend. OMG!!!! It’s amazing tasty, easy. And all the ingredients were there already. Thanks a lot. Yummy yummy yum O. I wish I could put a picture. 5 stars not enough. Tomorrow is the Esquites day. ?
Oh, Amy! You’ve turned my husband into a cooking monster-in a good way. He’s made almost all of the recipes in your cookbook. Now he has gotten on your email list and is compiling a file folder for almost ALL of your recipes. We’re enjoying your work! Just wow!
Love it! Thanks, Lynda!
Great recipe, my Dad said it was the best thing he has eaten in a long while.
My family loves this! The recipe asks for 10 oz. of egg noodles but the egg noodles that I buy come in a 12 oz. bag so I cook the whole bag and I make 1 1/2 times the sauce recipe since I have extra noodles and the noodles do soak up the sauce anyway. It is so good and fairly quick to make. Thank you for this recipe.
Save room for seconds because this is a warm hug for the tummy! Loved every spoonful. Ultimately baked for 65 min and bumped up the heat to 375 for the last 10 but so worth the wait.
I made this tonight and it was outstanding. I did like others suggested and added an extra 1/2 of broth and HWC and added Parmesan cheese. Since I don’t like peas I substitute broccoli, celery and carrots. This one is a keeper
The recipe was great except I don’t care for frozen veggies. I also added more broth and cream to make more gravy.
This was such am awesome, easy recipe! And, just ad good if not better as leftovers!
This recipe turned out really good. I did make it without the chicken though because my mom’s a vegetarian but it still turned out really good. I can’t wait to make it with chicken.
Easy and yummy! Kids loved it too.
Really tasty! I love that it’s already listed in my food app and gets an A rating as healthy. I was wondering – is a serving considered 1 cup or 2?
I really liked this recipe, and so did my husband and grandsons. Also, the leftovers (not much) re-heated well.
Made this for dinner and it got rave reviews. It was so good, definitely making again.
Made this for a group of friends and family. 10 people. Modified the amounts for ingredients. Served with hot biscuits. Turned out to be a big hit! What little was left over was quicky claimed.
Can this be premade and frozen?
Made tonight for dinner, it was amazing I did add some diced potatoes to it and used fresh carrots and peas and simmered before adding the pasta. My husband said to make sure I save the recipe ?
This sounds really good. Im going try making the sauce w coconut milk instead of heavy cream since Im lactose intolerant. If it works Ill try it w tuna & noodles too.
How did the coconut milk work? I’m not not lactose intolerant but prefer to use coconut milk in recipes as opposed to regular dairy.
I added a bit of salt. I also added thyme and celery seed. I used Reames egg noodles. We enjoyed it and would make again.
Made this tonight and I did 1 1/2 cups of each broth and heavy cream as well as added a can of cream of chicken and 1/2 cup of grated parm and it was amazing
This was so easy and delicious – my family loved it!!
I like to eat healthy what can i substitute for the heavy cream?
Nothing. It’s all natural from a cow. It’s Healthy!!
Made this tonight and I loved it.
This was so good. Quick and easy meal!!! Is there anything better? I added a can of drained corn to it also
I should have looked at my bag of egg noodles it was 12 oz not 10 oz so there wasn’t enough sauce to cover the noodles. But the flavor is soooooo good. This recipe was also so quick to follow!
This recipe was easy AND delicious. I doubled the recipe for my family of 7 and every bit was devoured….no leftovers! I am adding this recipe to my favorites.
This was excellent! Reminded me of an Amish dish from Lancaster. I did add some more seasonings, cause I love seasoning herbs.
Made this for supper got it put together really fast but had no noodles so I did have a 8 count jumbo biscuits used them instead this was also delicious. Next time I’m using noodles.
Whole family loved it!!
My family LOVED this dish!! Total keeper!
Made this tonight. Very tasty. I think my husband may have cooked too many noodles but I just added more cream to give me more sauce. We will be making this again!
I already commented, but I wanted to say that these leftovers make a delicious soup!! I cooked a chicken bouillon cube as directed to a rolling boil, then added the cold leftovers to the boiling broth. Let it come to a boil again and BAM! Chicken noodle soup!
Very good! I’ve made this twice. Second time around I added a half a can of cream of chicken and Parmesan cheese. Game changer!
This recipe is awesome! I will be making it again for my college kid next week, when she comes home for Thanksgiving. Thanks for a fantastic recipe and a new family favorite!!!!
I just made this tonight, very good!! I upped the veggies (about twice what was called for) so it would fit better in my nutrition plan. It turned out great, but I was super nervous it wouldn’t! I also would add more pepper; fortunately I can add as I eat. Not only did it turn out great, but this is a great way to use up what’s in your fridge – I have tons of frozen veggies that I can toss on in, and that is what I will do next time!
Thank you, Amy!!
Great recipe. Very flavorful and very easy
I have no cream or milk in the house. Can you substitute with 1/2 and 1/2?
Absolutely, enjoy!
Great
Such an easy and yummy recipe! Made it for the first time last night and definitely will be adding it to the rotation.
Added some cheddar cheese on top and it was just perfect – might try adding cheese to the sauce next time!
Thanks, Amy! We loved this meal. Delicious and easy and endlessly adaptable.
This is a wonderful recipe. I love cranberry sauce with it and green beans on the side.
Amazing! I needed to use up some chicken and make a kid friendly dinner! This was easy to prep and my kids and hubby loved it! Added a little Salt Lick chicken flavoring to the end and will def make this again!
I made this today and my girls and I loved it! Thank you for sharing.
Delicious and comes together fast . I substituted small elbow macaroni for egg noodles. Cut the amt to 8 oz & added more chicken. My husband loved it .
I really wanted to make this dish but didn’t have cream or milk so I used white wine to deglaze the veggies and added a can of cream of mushroom soup along with the chicken broth. I also added Herbes de Provence. Delicious!
I love pot pie, but can’t have gluten anymore and too lazy to try to make gluten free crust. I found this and made it gluten free and could not stop eating it. It was so good!
I’m an older sister who’s mom is always working and doesn’t have time to teach me how to cook, let’s just say that this recipe was a success for my family!
Amazing! My family loves sauce so I doubled the recipe for that. Definitely on the list for dinner ideas! Super easy too.
Delicious spin on traditional chicken pot pie! I used a few drops of Worcestershire sauce once the I added the chicken and noodles to the mix for a slight umami flavor (instead of more salt). Either work well in a traditional pot pie & this recipe. It’s delicious as written-I just love salt and umami flavors.
Can you freeze this recipe?
Can I freeze this Amy?
I’ve never tried freezing this. My concern would be the noodles would be too mushy and the sauce very grainy once thawed, but you could try it.
This was a hit for the whole family. Made it gluten free using gluten free pasta and substituting the flour with cornstarch. Will definitely make this again!!
I love this and will never make pot pie again. I also love lots of your recipes. I’m so glad I found you!
This was so good and easy. I put in corn and peas instead of carrots and added a little bit of red pepper flakes. Thanks for recipe!
The second my kids finished their plates they asked when I’m making this again. Big win! Thank you for sharing!
My whole family gobbled this up – they already requested I make it again next week!
I added some turmeric and at the end cheddar cheese then bread crumbs! Sooooo good!
I love this dish and have shared it with my family and friends.
I will never make traditional pot pie again.
This is delicious and so easy to make! I did add ¼ teaspoon of ground thyme for extra flavoring. Will definitely make again! Scrumptious!
Easy and delicious!
I’m happy to find this recipe! The sauce is very delicious, but next time I make it I’ll use half an onion and double the peas and carrots to adjust for personal preference. Also, issuing mixed veggies with corn and green beans is a delicious substitution!
This really tastes like chicken pot pie! All the boys in the house were feeling bad with seasonal allergies and youngest asked for pot pie. I didn’t have store bought crust and don’t like making them so tried thos on him instead. We all agreed it was a good substitute.
My only recipe note is adding the garlic in the last 30 seconds of cooking the onions. And I added my entire 12 oz bag of egg noodles and it turned out really well. I added about 1/2 a top of Seasoning salt to mine at the very end because I put it in pot pie. Really good and we actually had enough for left overs!
My family loves this casserole!
Big hit!! Whole family loved it. Already planning on making it again. Would be good with leftover turkey, too. Already thinking ahead to Thanksgiving. LOL.
Made this recipe and my husband love it. I added red peppers and mushrooms.
I printed this out in 2018 and just made last night for the first time. Needless to say, I’m behind in making my recipe collection. Added some extra cream to, achieve the right texture for us & used two fairly plump breasts for the two of us. SO said it was delish, which I strive for, as she’s not a fan of ‘liquid based meals’ such as soups/stews. We had enough leftovers to use as a side dish with thick cut pork chops the next night and with a little added cream the microwave, on 8th power level, did a fine job or warming it up. Highly recommend this recipe I’ve waited 4 tears to finely enjoy! Now, I have to scour this site for more recipes for another ‘bellyfull’ on another day! Thanks again……
Hi I want to make this for dinner for my family tonight. I don’t have any cream or half anhalf or milk is there anything I can use as a substitute? Like cream of chicken or cream of onion or something?
Thanks in advance I can’t wait to make this!
You need the liquid or it will be way too thick and gloppy. Half and half makes it nice creamy, and rich, but still loose enough. Maybe make it for dinner after your next grocery run!
My husband loves it.
I love the Dish
Omgoodness this was So easy and fast to make I love it and hubby will enjoy something homemade rather then processed. Ty! ?
Just made this. Delicious and easy! I used gluten-free noodles and substituted canned evaporated milk for the heavy cream and a 13-oz. can of white chicken breast. Still turned out great.
Loved it and so much fun to make
My husband travels a lot. I like to make him at least one meal for dinner to send with him as eating out is expensive and he tends to not make the best choices lol – is this good as leftovers? Thanks! Can’t wait to try it.
If he has a way to warm it up, leftovers are great. I would also add a bit of extra cream or chicken stock in with the container so it doesn’t dry out when he heats it up.
This was AWESOME. Whole family polished it off!
This was good! I didn’t have cream so I subbed cream of chicken soup and 1 can of milk. I also added poultry seasoning to the sauce, and used 8 oz of noodles. Thank you for the quick and easy recipe Amy!
Thinking I found a way to use up some leftover Thanksgiving turkey!!!! This looks/sounds so good.
I loved this recipe so much but have since developed lactose intolerance. I saw that one person used coconut cream. Any other dairy free options that you know of for this recipe?
My family loves this recipe! I hardly ever make chicken pot pie anymore because I think they love this more!! Thanks for sharing your great recipe!
You can find lactose free half and half. I have the same problem
My family really enjoyed this recipe, I made it with a rotisserie chicken which made it such a quick recipe. I also don’t like frozen carrots so used fresh and steamed them before adding them. My family felt it needed a bit more seasoning, that’s why I gave 4 stars, so next time I might add a bit more garlic or even additional vegetables. Definitely will be a regular meal at our house!
Was pretty simple and tasted good also
I haven’t made this yet but it sounds so yummy I have to make it! We have colored noodles so there will be more veggies in it. I can’t wait to try this. Now I’m getting hungry! LOL
Good dish
Any best practices with thawing the frozen veggies? This looks amazing!
Hi Daniela! I don’t know if there’s a right or wrong way, but I just simply put them in a colander and run cold water over them until thawed, then pat dry.
This is the best recipe ever!!
My whole family love this!
So easy and delicious! It is a regular at our house. I usually double the veggies.
Had to comment because this meal was both delicious and easy! My family loved it, including my 2 year old and 1 year old.
This was a perfect warm up on a chilly night!! Easy to make and delicious!
My whole family loves this recipe. We’ve made it with turkey, ham, shrimp, and chicken. They’re all great!
This was delicious! I made it earlier for dinner tonight but of course I sampled it. I know I will be making it again. Yummy!
So easy to make! I added some dry thyme to give it a little bit more flavor.
I used poultry seasoning and cooking sherry, and it gave this recipe another layer of yumminess! I also put some heated, french fried, canned onions on top before serving.
Can I freeze the left overs?
Leftovers do not freeze well, in my humble opinion, due to the heavy cream, which separates once thawed and isn’t the best taste and texture.
I love how simple and good this recipe is. I make this about once a week. I don’t like peas so I use corn and I do add a dash of thyme and red pepper flakes. Also for a super fast meal I will occasionally just use a can of chicken breast from Costco. I know a lot of people cringe at the thought of canned chicken but when your working late and want to throw something together in 15 minutes it definitely works and my husband loves it either way.
All I can say about this recipe is ‘oh my gosh’!! I made it tonight for dinner and my kids (adults) went back for more I have none left and we are only 3! Anyway this will be a favorite of ours always now. I t was the best ever.
So crazy DELICIOUS!! Hubby and I both practically ate the whole thing. YUM!!!
This is great with tuna too, instead of chicken
I use minced roasted garlic for a lot of my meals. How would it be in this, in place of regular garlic? Would it ruin the flavor?
Hi Lisa – it wouldn’t be my preference, but it certainly won’t ruin anything. Try it!
This was a very simple and quick dish. I used rotisserie chicken and next time around will add more veggies and a little more seasoning! Family favorite we will be making again!
Excellent. Used 1/2 & 1/2 and it was perfect. Definitely a dish I’ll make again.
Made this last night one with just veggies for my vegetarian and one with chicken, boy was this a hit!! My youngest son gave me an A+ on this meal. Will definitely be making this all the time for the family!! Thank you for this recipe!!
As I write this I am eating it for dinner, it’s amazing. The only thing I would change is next time I would double the sauce, I just like more sauce in my casserole.
Thanks for the recipe.
Baked this in the oven today and modified the recipe a bit. Turned out amazing! Used 4 cans of cream of chicken soup, 5 cans of water, 1 package of egg noodles, and 1 bag of frozen peas and carrots. So easy and so yummy!!
Maybe a dumb question but, is the nutritional info for the 6 servings and not individual servings (I hope!) ? My husband is on a strict diet and I have to watch certain nutrient values. Thank you..
Hi Jan! Unfortunately that calorie breakdown is per serving.
I want to make this recipe but would like to know what is the serving size? I am on a calorie restricted diet..
Hi Trishia – I’ve never really measured it. I just know it feeds my family of 4 with leftovers for 2 people. So maybe 1 1/2 cups per serving.
Very good, I added extra chicken, will be added to the rotation!! Thank you.
I absolutely loved it! So creamy, so delicious. My hubby loved it too. It has definitely worked its way into our monthly rotation of favorite easy dinners!!
Going to try this for the first time tonight for dinner! But so stumped and what to make for a side dish? Did you make this as a whole meal? Or make something on the side as well, help!
Because of the pasta and chicken, it’s an entire meal on its own. At least for my family…
I am thinking of serving it with a salad and crescent rolls or biscuits .
Would love to try this by putting it in a pie crust. Has anyone tried it that way?
I did this for thanksgiving in a pie crust, but the crust was more for a pretty presentation
Hi I was wondering if I could use canned chicken in this recipe?
I wouldn’t recommend it, but rotisserie chicken works great!
Made this twice so far!! Family loves it. It’s was so easy to make!!!! Great way to use leftover chicken and veggies! I had a bout a cup of mixed veggies. Diced up what was left of my baby carrots in the veggie drawer. Used leftover chicken i had from a roasted chicken.
My sister ate this by the bowlfulls asking me to pack her the leftovers ! Fiancee ate two huge bowls! Thanks for the great recipe!
This was GREAT!! I didn’t use heavy cream, I used fat free evaporated milk and threw in a tablespoon of fat free sour cream for richness. Delish!!
My husband and I are vegetarian, so I substituted vegetable broth for the chicken broth and used Gardein Chik’n Strips I fried and cut. Also added in a half cup of corn for more color. Came out really yummy!
Can this be made ahead of time?
I do not have heavy cream, all i have is whipping cream . Can i use that? Im frazzled!
Essentially the same thing – that works!
Made this tonight…it was an absolute hit! Used mixed veg instead of peas and carrots because that’s what I had. This recipe is so simple and delicious…definitely a keeper!
I eat vegan but this recipe sounded so good I thought I would give it a try. I used Morning Star Veggie Strips instead of the Chicken, bought egg free noodles, vegetable broth and Coconut Cream. This is my go to meal. I always have the ingredients on hand. I have made this often and love it every time!
I made this and it was so good. I didn’t have chicken broth so I used a cup of water and four bouillon cube. I didn’t use use reall onions I used dried and I forgot the garlic but it was on my chicken. I should have made a double batch.
What can you use in place of heavy cream?
Hi Ann – I recommend heavy cream for optimal results. I suppose you could try using regular milk, but it won’t be nearly as creamy, thick, or good.
Cou
ld you use cream of chicken soup instead of the cream?
My boyfriend and I made this using half and half. It turned out perfect!!
Made this tonight hubby and i and kids loved it! We all agreed it was a keeper and should go into the rotation! Easy to make! Didnt have any chicken broth so i used the liquid i cooked the chicken in and added a teaspoon of chicken buillion into the cup of liquid i used. Turned out great! Also didn’t have any egg noodles so i improvised with macaroni noodles. Worked perfectly!
I made something similar this past winter but it’s baked. My family is also sick of it. ;) I love the idea of turning it into a skillet meal – probably faster and no need to turn on the oven.
I’ve made this using rotisserie chicken like Susan. I also up the amount of chicken and sauce, and add pimento and mushrooms, as I would to a chicken pie. “Dewicioius “, as my youngest grandchild says.
Such great comfort food – looks absolutely amazing!
Great sauce, and had perfect flavor! I used leftover rotisserie chicken, so it was an easy meal. Will make again!
Yum. I am all over this skillet and the other ones on your site. The temperature is 99 and climbing here on Tucson. Thanks for sharing.