- 5 STAR REVIEWS
- Helpful Tips & Variations
- The Difference Between Egg Noodles & Pasta
- How to Store & Reheat Leftovers
- Serving Suggestions
- Common Questions
- Cozy Bowls Ahead: Give It a Go
Chicken Pot Pie With Egg Noodles always saves my hide when the weather turns cold or life just throws way too many curveballs. You know those days you crave something simple, warm, and stick-to-your-ribs good? This recipe totally gets that. It’s got the beloved comfort of classic chicken pot pie, but it’s easier and way more slurpable, thanks to egg noodles. (Is there anything worse than wrestling with a tough crust after a long day? I think not.) So if you want a big bowl of feel-good food that comes together without much fuss, you’re in the right place.
5 STAR REVIEWS
Alright, let me brag—just a little. Friends and relatives keep raving about this chicken pot pie with egg noodles, even folks who swear they “don’t even like pot pie.” I had one pal claim it was “on par with any five-star restaurant” (bless her generous soul). Kids ask for seconds. Once, my neighbor sneakily took the last scoop; real story! There’s something about the silky noodles with creamy, herby chicken sauce that just, I dunno, brings people together. Maybe it isn’t fancy, but it’s honest food done right.
“Honestly, I didn’t think I’d love chicken pot pie with egg noodles, but this is unreal. It’s pure comfort and tastes homemade in the best way possible.” – Jake T.
Helpful Tips & Variations
Here’s the deal—chicken pot pie with egg noodles doesn’t care if you make it fancy, or if you’re using up leftovers. My top tip: grab a rotisserie chicken if you’re short on time. Canned veggies or frozen peas and carrots work fine (I do it when the fridge is bare). If the sauce feels too thick or gloopy, splash in a little chicken broth or even milk. Oh, and if you want it spicy? Toss in a pinch of crushed red pepper or a squirt of hot sauce. Sometimes I sneak in a handful of sharp cheddar—don’t judge me, cheese is never wrong.
Vegetarian? Swap out the chicken for white beans and use veggie broth. Gluten-free? There are egg noodles that’ll work for you. I’ve even made it with chunks of leftover turkey after Thanksgiving. The best part is, nobody will ever complain about the swaps. It’s just that forgiving.
The Difference Between Egg Noodles & Pasta
Okay, quick noodle talk because, y’know, people get confused. Regular pasta is just flour and water, pretty basic. Egg noodles, though—they have eggs (duh), so they’re softer and silkier, kinda rich. When they soak up that pot pie gravy, it’s magic. It’s almost a buttery vibe, which, if you ask me, regular pasta can’t match here. If you only have regular pasta lying around, eh, you could use it, but trust me, egg noodles hit different in this dish. No contest.
How to Store & Reheat Leftovers
Got leftovers? (Big “if”—they tend to vanish at my place.) Just stick your chicken pot pie with egg noodles in a sealed container and pop it in the fridge. It keeps about 3 days before it gets weird. For reheating, I usually do a quick zap in the microwave. But if you want it extra-cozy again, a splash of broth and a slow warm-up on the stove makes it taste almost fresh. Freezer tip: Don’t do it. The noodles get mushy. Learned that the hard way.
Serving Suggestions
Want to make your chicken pot pie with egg noodles feel like Sunday dinner? Here are a few ideas:
- Serve with hot, crusty French bread for some crunch (the sauce is perfect for sopping).
- Sprinkle extra black pepper and a pinch of parsley on top.
- Try a simple green salad on the side to break through the richness.
- If you’re feeling saucy, add hot sauce or a dash of Worcestershire. Yum.
Common Questions
Do I have to use egg noodles or can I swap for something else?
You can swap, but egg noodles really do make this dish special. Regular pasta works in a pinch, but you’ll lose that “pot pie” vibe.
Can I make it ahead for meal prep?
Totally. Just keep the sauce and noodles separate until you’re ready to eat. Otherwise, they soak up all the sauce and go soft.
Is rotisserie chicken best for this?
Yes. But shredded leftover chicken works great, too. Honestly, whatever’s easy.
What veggies work here?
Frozen peas/carrots, corn, green beans—use what you like or have handy.
Can this be vegetarian?
Yup. Use white beans or chickpeas instead of chicken, and veggie broth instead of chicken.
Cozy Bowls Ahead: Give It a Go
If you’re craving a meal that fills you up and dials that comfort food dial all the way up, chicken pot pie with egg noodles will deliver, promise. It’s unfussy, flexible, and pretty much guaranteed to bring a little cheer to your table. Next time you want home-cooked happiness, give it a whirl—and don’t be afraid to riff using your own favorite vegetables or leftover chicken from last night’s roast. For more fun, casual recipes, check out this solid resource for easy dinner ideas. Trust me, one taste of this noodle bowl and you’ll want to make it all winter long!
Chicken Pot Pie With Egg Noodles
Equipment
- Large Pot
- Wooden Spoon
Ingredients
- 2 tbsp butter
- 1 small onion diced
- 2 garlic cloves minced
- 1 tsp dried thyme
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 3 cups cooked chicken shredded
- 2 cups frozen mixed vegetables
- 8 oz egg noodles
- salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and garlic; sauté until translucent.
- Stir in thyme and flour, cooking for 1 minute until flour is absorbed.
- Slowly whisk in chicken broth and milk. Bring to a simmer and cook until thickened, about 5–6 minutes.
- Stir in shredded chicken and frozen vegetables. Simmer for 5 minutes.
- Meanwhile, cook egg noodles according to package instructions. Drain.
- Combine the noodles with the sauce. Season with salt and pepper to taste. Serve warm.