Chicken Pot Pie Noodles - Dish with Drew

 Chicken Pot Pie Noodles

There are certain dinners that just feel like a hug at the end of a long day, and chicken pot pie is always at the very top of that list for me. It’s warm, creamy, nostalgic, and just straight-up comforting in the best way.

The only problem? On a random weeknight, I do not always have the time, energy, or patience to make a full pie from scratch. And that is exactly where these Chicken Pot Pie Noodles come in!

This dish is everything you love about chicken pot pie, just in a faster, cozier, weeknight-friendly form. You still get that creamy sauce, tender chicken, sweet carrots, peas, corn, and all that savory goodness, but instead of being baked into a pie, everything gets tossed with springy egg noodles in one pan. It’s comfort food without the fuss, which is honestly my favorite kind of cooking.

The pie crust topping is what really takes this over the top. I bake it separately until it’s golden and flaky, brush it with butter, and then crumble it over the noodles right before serving. So you get that classic pot pie texture and flavor in every single bite, just without committing to a heavy casserole. Creamy underneath, buttery crunch on top… it’s soooo satisfying!

This is the kind of meal I make when I want something cozy but I don’t want to spend my entire night cooking. It’s perfect for busy weeknights, great for leftovers, and one of those recipes that ends up on repeat because it just works. If you grew up loving chicken pot pie, this version still hits all those nostalgic notes, just in a way that fits into real life a little better.

I love recipes like this because they take something familiar, give it a fun twist, and make it doable on a random Tuesday. These Chicken Pot Pie Noodles are cozy, creamy, nostalgic, and exactly the kind of comfort food I always crave. Enjoyyy! ❤️

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🧾 Ingredients 🧾

2 large carrots
3 ribs celery
1 medium onion
2 garlic cloves
1 tablespoon chicken bouillon
2 tablespoons all-purpose flour
4 tablespoons unsalted butter, plus more for brushing the pie crust
6 ounces egg noodles, about half a standard bag
2 cups unsalted chicken stock
1 and a half cups heavy cream
3 large chicken breasts or one whole rotisserie chicken
1 teaspoon poultry seasoning
1 teaspoon salt
1/8 teaspoon red pepper flakes
Black pepper to taste
One pie crust round or your preferred buttery crackers

👨‍🍳 Instructions 👨‍🍳

1) If you plan to bake the premade pie crust, preheat your oven to 375 F now. At the same time, begin heating a large pot of salted water for the egg noodles so it is ready when needed. 

2) Peel and chop the carrots, chop the celery, and dice the onion into your desired size. A quarter inch dice works well so everything fits easily on a spoon. Mince the garlic and set all the vegetables aside.

3) Place a large pot over medium heat. Add the four tablespoons of unsalted butter and allow it to melt. Add the chopped carrots, celery, onion, minced garlic, and one teaspoon of salt. Stir and sauté for about ten minutes, until the vegetables soften and the onions turn translucent.

4) Sprinkle the all-purpose flour over the softened vegetables. Stir well so the flour coats everything evenly. Cook for about three minutes to remove the raw flour taste.

5) Slowly add the chicken stock while stirring, then add the poultry seasoning, chicken bouillon, and red pepper flakes. Stir well and allow the mixture to cook, stirring occasionally, until it begins to visibly thicken.

6) If using a pie crust, place the crust on a lined baking sheet and bake at 375 F for fifteen to twenty minutes, or until golden brown and fully cooked. When finished, brush the hot crust lightly with butter, allow it to cool, then break it into rustic shards for topping.

7) If using cooked chicken breasts, chop them into bite sized pieces. If using rotisserie chicken, pull the meat apart into bite sized pieces. Set the chicken aside.

8) Cook the egg noodles according to the package instructions in the boiling salted water. Drain and set aside once tender.

9) Pour the heavy cream into the pot with the thickened chicken pot pie base and stir until fully combined and creamy.

10) Add the chicken and cooked egg noodles to the pot. Stir gently to combine so everything is coated in the sauce. If the mixture becomes too thick, add a small splash of additional heavy cream to loosen it. Taste and adjust seasoning with salt and black pepper if needed.

11) Serve generous portions in large bowls and top with the crumbled baked pie crust or buttery crackers for that classic pot pie crunch.

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