Description
This creamy, comforting Chicken Pot Pie Noodles recipe has everything you love about a classic pot pie—flaky chicken, hearty veggies, and velvety sauce—reimagined with egg noodles for a quick, one-skillet dinner. A cozy family meal perfect for busy weeknights.
Ingredients
12 oz egg noodles
3 cups cooked shredded chicken
1 ½ cups frozen peas and carrots
1 can (10.5 oz) cream of chicken soup
¾ cup milk
2 tablespoons butter
1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon salt (or to taste)
½ teaspoon black pepper
1 tablespoon chopped parsley
Instructions
1. Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper. Whisk until smooth and let simmer 3–5 minutes.
3. Stir in the cooked shredded chicken, frozen peas, and carrots. Cook for 5 minutes until heated through and veggies are tender.
4. Add cooked noodles to the skillet. Toss gently to coat all the noodles in the creamy mixture.
5. Sprinkle in chopped parsley. Adjust seasoning to taste.
6. Serve warm with additional parsley or shredded cheese if desired.
Notes
For extra richness, add ¼ cup grated parmesan cheese in the final step.
To stretch the dish further, mix in cooked mushrooms or canned corn.
Use leftover turkey in place of chicken for a holiday twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg