One Pot Creamy Chicken Pot Pie Noodles


By: Quincey Ackerman

So we’re well into the cold months (we’re actually getting a little sun now and then!), and what says comfort food better than chicken pot pie?


This yummy one-pot meal is so easy, delicious, AND filling. All the yum of chicken pot pie without all the work (or dishes). This will quickly become a favorite in your home, because it already is in mine!


As a mama of an almost one year old, quick, one-pot meals are really my cup of tea right now. Something I can “toss” together, but tastes like I worked all day on it. This recipe makes a good amount, so if you have a big family, it will likely feed them all, and if you have a small family, HELLO LEFTOVERS!

{Prep time: 10 minutes}
{Cook Time: 30 minutes}
{Total Time: 40 minutes}


2 tbsp. butter

1 lb. chicken breasts, filleted and seasoned with salt and pepper*

½ small yellow onion, diced

2 stalks celery, diced

2 carrots, diced

4 cloves garlic, minced

4 c. chicken broth

2 c. half and half

2 tsp. kosher sea salt (you can omit this if you’re using salted butter)

1 tsp. freshly ground pepper

2 tsp. Trader Joe’s 21 Seasoning Salute

¼ tsp. paprika

8 oz. egg noodles or other pasta

1 c. frozen corn, thawed

1 c. frozen peas, thawed

2 tbsp. fresh parsley, roughly chopped

Pie crust crumbles (optional)**


  1. In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.
  2. Meanwhile, add the onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant. Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.
  3. Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, 21 seasoning salute, and paprika. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley. Cook until the pasta is tender and the sauce is thick, about 6-8 minutes (note: the sauce with thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.


*You can use rotisserie chicken too, shred about 2 cups. Add it in step 3.
**I used a frozen pie crust, cut it up and crumbled it, and baked it at 350 degrees until it was golden brown. This is totally optional!



More recipes from Quincey can be found at

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