Chicken Pot Pie Noodle Bake is here. It’s one of my favorite dishes to make at any time for any meal. It’s made with egg noodles, heavy cream, shredded chicken, frozen corn, frozen peas, diced carrots, diced celery stalks, chopped onion, panko breadcrumbs, grated Parmesan, and chicken broth. Coming out creamy, and tangy, this chicken noodle drives us crazy when it’s served. Ready to give it a try?
8
servings15
minutes55
minutes1
hour10
minutesIt’s getting warmer outside. Why don’t you make this chicken pot pie noodle bake for dinner? Enjoy!
Ingredients
2 c. cooked shredded chicken
12 oz. egg noodles
2 tbsp. all-purpose flour
2 c. heavy cream
1/2 c. frozen corn
1/2 c. frozen peas
1/2 c. panko breadcrumbs
2 tbsp. freshly grated Parmesan
2 c. low-sodium chicken broth
2 tbsp. butter
2 carrots, peeled and diced
2 celery stalks, diced
1 large onion, chopped
2 garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
Freshly chopped parsley, for garnish
Directions
- Preheat oven to 375°F.
- In a large pot of boiling salted water, cook noodles for 5 minutes. Drain immediately and set aside.
- Melt butter in a large skillet over medium heat. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until tender, 3 minutes, then stir in flour and cook for another minute.
- Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes.
- Remove from heat and stir in noodles, chicken, corn, and peas, pour mixure into a 9”-x-13” baking dish.
- Add Panko, Parmesan, and oil and season to a bowl. Season with salt and pepper, and mix to combine. Sprinkle on top.
- Bake until golden, 25 to 28 minutes. Sprinkle with parsley. Serve immediately.
Recipe Video
Notes
- This recipe is the elevated version of the original Chicken Pot Pie, combining the hearty, creamy taste with the comforting, tender egg noodles. The meal is more fulfilling with the additional cabs from the noodles. If you’d like to breathe new life into a classic dish, try this one right now.
Ingredient notes:
Any dish would be preferred to use fresh ingredients for its original taste. Still, if you have rotisserie or grilled chicken, they work just fine in this recipe.
For a vibrant look, add carrots, celery, peas, and onion. These veggies also offer a lot of vitamins and nutrients.
If you want to have a creamy, rich sauce, combine chicken broth with butter and heavy cream. The richness of this combination is no joke.
Expert tips:
It’s okay to use pre-cooked chicken in this recipe. It saves time and is more convenient.
Add seasonings to enhance the flavor. I recommend thyme, sage, garlic powder, and black pepper. The result will be a heavenly fragrance.
Pre-cook the noodles separately to prevent them from becoming mushy. Drain excess water to allow the sauce to infuse with them.
Simmer on medium heat and stir gently to avoid curdling.
Serving recommendations:
The dish is quite fulfilling already, with about 450 calories per serving, so you can pair it with something lighter. My favorite side dish is garlic bread. Slice and roast till crispy, garlic bread is the best choice to scoop up the creamy sauce.
Other options are salad or veggies of choice. Serve with iced tea or sparkling lemonade.
Garnish with a few parsley leaves, or cherry tomatoes, and it’s ready.
FAQs:
Can I replace egg noodles with something else?
Yes, penne or bowtie would be great alternatives. You can use any type of pasta available, to be honest.
How to make this dish dairy-free?
It’s simple, replace the heavy cream with coconut milk or any dairy-free alternative, and it’s good to go.
Can I add crust toppings?
Absolutely, a layer of crescent roll or puff pastry to cover the dish before baking will help it gain the classic pot pie look.
Reviews
BluePuzzle – I followed the exact recipe except I used the rotisserie chicken from walmart. It turned out excellent. Absolutely my favorite thing to make.
GreenCactus – This was good. Glad I read reviews and doubled the sauce! It would have been really dry. Next time I won’t use as many noodles either, there is way too many for my taste.
PurpleHelmet – This is delicious! I followed the recipe as written. I found it challenging reading the reviews not knowing how it would turn out. 2 cups of cream and two cups of broth were fine with my family. Only thing I added was a little bell pepper and I think more of the panko breadcrumbs because I didn’t measure them. I made this during the COVID-19 quarantine for some comfort food. Thank you for the recipe.
Cindy E – Made this for supper last night following the recipe above and it turned out great! Will definitely make again.
OliveToast – This sounds great however we are a family of 2. Making a smaller version will do for us.
I’ll let you know how it turns out
agl3049 – This was a lovely family dinner for a cold winter weekend. The celery I thought I had in my fridge turned out to be AWOL, but I soldiered bravely on, and I don’t think the dish suffered for its lack. It’s not the most exciting flavor profile, but it’s solid comfort food and everyone in the family went back for seconds, so I think it’s a keeper.
Emsy – This was good. Like other reviewers I’m glad I read the comments first as you really do need to double the sauce, otherwise it’ll be dry as cardboard. For me, I also needed to add spices to amp up the flavour – this would have came out relatively bland otherwise – I added lots of extra salt and pepper, garlic powder, onion powder and paprika and it came out reasonably tasty
RedDucky – Wife and I love this recipe! Probably the only meal that we completely devour! I definitely add more carrot and celery, and more heavy cream and chicken stock. I kinda just add what feels right! Always turns out amazing! I like to add crushed red pepper for some heat!
GreenDice – Wish i read comments first. Unless u like dry noodles this is not enough sauce at all.. And I’m not a sauce person.
It didn’t look like a lot tho so I only added 1/4 of the noodles at first .. Then decided yep gotta double. So made the entire sauce again. And poured it into the pot w the already mixed sauce n noodles. I still didn’t add all the noodles. I left a little under 1/4 of the noodles out. It was just enough sauce..
For the crumb topping I melted 2tbs butter, added the panko, seasoned salt, pepper, parsley and parmesan.
Gold Scissors – I really enjoyed this casserole. It was worth all the work. I took others’ advice and made double the sauce and it came out delicious!
OrangePizza – absolutely everything I cook and eat is Delish I swear. I think everything in the cookbook and on the site is great. I followed this video and whipped up this dish (smelled great!) My only bummer was in this video they skipped showing boiling the noodles so I didn’t know I had to do that. My pot pie therefor is a bit crunchy :/ but I bet it’s still amazing
GoldPizza – I doubled the sauce and added the Parmesan to the sauce. I added some dumplings that I had leftover (because, not enough carbs 😄) I topped it with french’s Fried onions. Yummm!
