Chicken Pot Pie Noodle Bake

Chicken Pot Pie Noodle Bake

Posted on

The faster version for your favorite comfort meal.

Chicken Pot Pie Noodle Bake

Chicken Pot Pie Noodle Bake

Yields: 8 servings

Prep Time: 0 hours 15 mins

Total Time: 1 hour 10 mins


  • 12 oz. egg noodles
  • 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
  • 2 tbsp. all-purpose flour
  • 2 c. low-sodium chicken broth
  • 2 c. heavy cream
  • 2 c. cooked shredded chicken
  • 1/2 c. frozen corn
  • 1/2 c. frozen peas
  • 1/2 c. panko breadcrumbs
  • 2 tbsp. freshly grated Parmesan
  • 1 tbsp. extra-virgin olive oil
  • Freshly chopped parsley, for garnish


  1. Preheat oven to 375°. In a large pot of boiling salted water, cook noodles for 5 minutes. Drain immediately and set aside.
  2. Meanwhile, in a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.
  3. Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes.
  4. Remove from heat and stir in noodles, chicken, corn, and peas, then transfer mixture into a 9”-x-13” baking dish. Combine Panko, Parmesan, and oil and season with salt and pepper. Sprinkle on top.
  5. Bake until golden, 25 to 28 minutes.
  6. Sprinkle with parsley before serving.

Did you find this post useful? Want to get back to this page later? Save THIS PIN below to your Recipes board on Pinterest!

Chicken Pot Pie Noodle Bake

Leave a Reply

Your email address will not be published. Required fields are marked *