Chicken Pot Pie Noodle Bake

Chicken Pot Pie Noodle Bake

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Recipe by DelishCourse: MainCuisine: AmericanDifficulty: Easy


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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


  • 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


  • Preheat oven to 375°. In a large pot of boiling salted water, cook noodles for 5 minutes. Drain immediately and set aside. 
  • 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. 
  • 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, then transfer mixture into a 9”-x-13” baking dish. Combine Panko, Parmesan, and oil and season with salt and pepper. Sprinkle on top.
  • Bake until golden, 25 to 28 minutes. 
  • Sprinkle with parsley before serving.


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