Creamy Chicken Pot Pie Noodles Recipe

Creamy Chicken Pot Pie Noodles Recipe

20 mins prep + 30 mins cook
6 servings
Quick and easy, creamy chicken pot pie noodles with all the flavors of the classic comfort food dish!


  • 1 to 1 1/2 lbs chicken breast tenders
  • sea salt and black pepper, to taste
  • 8 to 10 white mushrooms, sliced
  • 1 cup diced Canadian bacon
  • 1/2 cup butter
  • 1 extra-large onion, diced
  • 2 celery sticks, diced
  • 1 cup diced carrots; about 2 large
  • 4 minced garlic cloves
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 3 cups chicken broth
  • 1 cup canned corn, drained
  • 1 cup frozen sweet peas
  • freshly chopped parsley, for garnish
  • 1 pound wide egg noodles


  • Bring a large pot of salted water to a boil for the noodles. Once the water comes to a boil, add the noodles and cook according to package instructions. Drain and keep warm until the sauce is done.
  • Meanwhile, prepare the chicken and sauce. Preheat a large saute pan over medium-high heat and add a drizzle of olive oil. Cut the chicken tenders into 1-inch cubes and add to the heated pan. Season the chicken generously with salt and pepper. Cook the chicken for 7 to 8 minutes, until cooked through and golden brown. Remove the chicken into a clean bowl.
  • Into the same pan, add the mushrooms and diced Canadian bacon. Saute the mushrooms and bacon on medium heat for about 5 minutes, until the mushrooms are golden brown and the bacon is rendered. Remove the mixture from the pan and add to the chicken.
  • In the same pan, melted the 1/2 cup butter over medium heat. Once the butter is melted, add the diced onion, carrot, celery and minced garlic. Saute the mixture over medium-low heat for about 8 minutes, until the onion and carrot is tender but not browned. Next, add in the flour and stir until the flour is well incorporated; cook for 1 minute.
  • Next, add the milk and chicken broth and return the chicken, mushrooms and bacon to the pan. Cook the sauce over medium heat, stirring occasionally, for 5 to 6 minutes until the sauce is thickened. Keep the sauce over medium heat and add the corn and sweet peas; they will thaw in the hot sauce. Cook for another 2 to 3 minutes, then remove from heat.
  • Pour the sauce over the drained noodles and add a sprinkle of chopped parsley. Toss the sauce and noodles together until the noodles are well coated, then enjoy!


Calories: 768kcal | Carbohydrates: 80g | Protein: 50g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 1231mg | Potassium: 1204mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4857IU | Vitamin C: 18mg | Calcium: 144mg | Iron: 4mg
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