The comfort of chicken pot pie without all of the work! My one-pot creamy chicken pot pie noodles are creamy, flavorful and best of all, filling and ready in 40 minutes!
If you love the comforting flavors of chicken pot pie, you should try these other variations: Lightened Up Chicken Pot Pie and Loaded Mini Chicken Pot Pies.
Table of Contents
- 30 Minute One Pot Meal
- How to Make Creamy Chicken Pot Pie Noodles
- Storage Tips
- Also Try These Tasty Pasta Dishes
- Creamy Chicken Pot Pie Noodles Recipe
30 Minute One Pot Meal
This cozy one-pot meal is exactly what I want to eat for the next few months until spring is here. We’re on the same page, right? Good, because this dish will quickly become a favorite—it already has over here.
I’m slowly becoming more confident in my one-pot 30 minute meal abilities. I guess what I’m trying to say is, this type of dish is kind ofmy jam.With two perpetually hungry toddlers, dinner has to be easy to prep, relatively mess-free/healthy, fast (although I do love a good oven roasted meal), flavorful, & family-friendly (duh).
This meal is a family favorite simplified. We love chicken pot pie, but making (and waiting) for it is tough. So instead we threw everything into the Dutch-oven and let it do all of the work! It turned out creamy and oh so delicious! My kids savored every bite of it! I hope you will too 😉
How to Make Creamy Chicken Pot Pie Noodles
CHICKEN. In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.
VEGETABLES. Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant.
BOIL. Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.
SEASON. Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika.
PASTA. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley. Cook until the pasta is tender and the sauce is thick, about 6-8 minutes (note: the sauce with thicken as it cools).
SERVE. Remove from the heat and serve with pie crust crumbles, if desired.
How can I make a Dairy Free version?
To create a dairy-free Creamy Chicken Pot Pie Noodles dish, you can make the following adjustments:
Replace the unsalted butter with a dairy-free butter alternative like Earth Balance or even a neutral oil such as olive oil or coconut oil.
For the half and half, you have a few dairy-free choices:
Opt for coconut cream or full-fat coconut milk. Do note that this might impart a mild coconut flavor but will give the desired creamy texture.
Use blended cashew cream. Simply soak raw cashews in water for a few hours, then blend until smooth for a neutral creamy addition.
You can also look for store-bought dairy-free creamers like almond or soy-based varieties.
If you’re considering the pie crust crumbles, many traditional pie crusts contain dairy. Therefore, use a dairy-free pie crust or consider the alternative of toasted panko breadcrumbs, which are typically dairy-free. However, always check product labels.
While egg noodles generally don’t contain dairy, it’s a good habit to check the label, especially if they’re a flavored or specialty type.
By incorporating these changes, you’ll have a delightful dairy-free Creamy Chicken Pot Pie Noodles dish ready to savor!
Storage Tips
Keep leftover noodles STORED in an airtight container in the fridge for 3-4 days. REHEAT leftovers in the microwave until warmed through. You may need to add more liquid (milk or water) when reheating if it looks really dry.
To FREEZE, let the dish cool completely, then place it in freezer safe containers or bags. It will taste best up to 1-2 months after freezing. Let the dish thaw in the fridge overnight and then rewarm on a pot on the stove, or in the crockpot.
Also Try These Tasty Pasta Dishes
- Pasta Carbonara
- Cajun Alfredo Pasta
- Kale Spinach Basil Pesto Baked Pasta
- Cauliflower Mac and Cheese
Creamy Chicken Pot Pie Pasta Recipe
Say hello to your new favorite comfort dish: Chicken Pot Pie Pasta! Creamy, hearty, and bursting with flavor, it's the perfect quick-fix for a comforting meal in just 40 minutes!
4.78 from 103 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Servings: 6 servings
Calories: 469kcal
Author: Andrea
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Ingredients
- 2 tbsp unsalted butter
- 1 lb chicken breasts - filleted and seasoned with salt and pepper*
- 4 oz crimini mushrooms - sliced, optional
- 1/2 small yellow onion - diced
- 2 stalks celery - diced
- 2 carrots - diced
- 4 cloves garlic - minced
- 4 cup low-sodium chicken broth
- 2 cup half and half
- 2 tsp kosher sea salt
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp ground sage
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 8 oz egg noodles - OR other pasta
- 1 cup frozen corn - thawed
- 1 cup frozen peas - thawed
- 2 tablespoons fresh parsley - roughly chopped
- pie crust crumbles - optional**
Instructions
In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
Remove the chicken from the pot and transfer it to a cutting board. Allow to rest for 5 minutes.
Meanwhile, add the mushrooms, onion, celery, and carrots to the pot, and sauté until tender, about 5-7 minutes. Add the garlic and cook until fragrant.
Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.
Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne, and paprika.
When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas, and parsley.
Cook until the pasta is tender and the sauce has thickened, about 6-8 minutes (Note: the sauce will thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.
VIDEO
NOTES
*You can also use rotisserie chicken, shred about 2 cups, and add it in Step 3.
**I used frozen pie crust, crumbled about ⅓ cup of it, and baked it at 350 degrees Fahrenheit (approximately 177 degrees Celsius) until golden brown. This is completely optional. Toasted panko breadcrumbs would be delicious too.
STORE the Chicken Pot Pie Pasta leftovers in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. To FREEZE, ensure the dish is completely cool before placing it in freezer-safe containers or bags. It maintains its best quality for 1-2 months when frozen.
Thaw overnight in the fridge before reheating. For REHEATING, gently warm the dish in a pot on the stove or in a crockpot. You can also microwave for 2-3 minutes until warmed through.
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 48g | Protein: 30g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 1073mg | Potassium: 960mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4732IU | Vitamin C: 11mg | Calcium: 147mg | Iron: 3mg
