Chicken Pot Pie With Egg Noodles Recipe: Flaky Biscuit Topping Over Creamy Filling

There’s nothing quite like a warm, comforting bowl of chicken pot pie with egg noodles, especially when topped with a flaky biscuit crust. This dish brings together tender chicken, creamy filling, and soft noodles in every bite.

The secret lies in the layers—rich, velvety sauce coats the chicken and egg noodles, while the biscuit topping bakes to a golden, flaky perfection. It’s a meal that feels both hearty and satisfying without being overly heavy.

Perfect for chilly evenings or family gatherings, this recipe delivers restaurant-quality results at home. The combination of creamy filling and buttery biscuits creates a texture that’s impossible to resist.

Serve it fresh from the oven for the best experience. Here’s how to make it.

Ingredients for Chicken Pot Pie with Egg Noodles

Hearty chicken, soft egg noodles, and a creamy filling come together for ultimate comfort in this dish.

The chicken is the foundation here. Boneless, skinless breasts stay tender and cook quickly, but thighs work too if you prefer darker meat. Costco and Sam’s Club offer great bulk options for family meals. For the egg noodles, Reames or No Yolk brands hold up well in the sauce without turning mushy. Always check the sell-by date on broth—fresh makes a noticeable difference in flavor depth.

No fresh thyme? Dried at one-third the amount works in a pinch. Swap peas for corn or green beans (frozen is fine). For a richer sauce, half-and-half instead of milk adds luxury. The biscuit topping can use self-rising flour—just omit the baking powder and salt. If making ahead, underbake the biscuits slightly; they’ll finish when reheated.

Assemble and bake immediately for best texture. Leftovers keep 3-4 days refrigerated, though the biscuits soften. Freeze unbaked filling separately for up to 2 months—add biscuits fresh when ready to bake.

Step-by-Step Instructions for Chicken Pot Pie With Egg Noodles

This method delivers a creamy filling with a flaky biscuit topping every time.

Step 1: Sear the Chicken and Sauté the Vegetables

Cut the 1.5 lb Boneless Chicken Breast into bite-sized pieces and season with 1 tsp Salt and 0.5 tsp Black Pepper. Heat 2 tablespoons of the 0.5 cup Unsalted Butter in a large pot over medium-high heat until melted and foaming.

Add the chicken pieces and cook for 5-6 minutes, turning occasionally, until golden brown on all sides. Remove the chicken and set aside. In the same pot, add the finely diced Yellow Onion, diced Carrots, and diced Celery Stalks. Sauté for 5 minutes until the vegetables begin to soften.

Step 2: Build the Creamy Filling

Add the minced Garlic Cloves and 1 tbsp Fresh Thyme Leaves, cooking for 30 seconds until fragrant. Stir in the 0.5 cup All-Purpose Flour and cook for 1 minute to remove the raw taste, creating a light roux.

Slowly pour in the 2.5 cups Chicken Broth and 1 cup Whole Milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Stir in the 1 cup Frozen Peas and the reserved chicken with any accumulated juices.

Step 3: Cook the Egg Noodles

While the filling simmers, cook the 8 oz Egg Noodles in a separate pot of salted boiling water according to package instructions until al dente. Drain well and stir the noodles into the creamy chicken mixture until evenly coated. Adjust seasoning with additional Salt if needed.

Transfer the filling to a greased 9×13-inch baking dish or four individual oven-safe bowls. Set aside while you prepare the topping.

Step 4: Prepare and Bake the Biscuit Topping

In a bowl, whisk together the 1.5 cups All-Purpose Flour, 1 tbsp Baking Powder, and a pinch of Salt. Cut in the remaining 0.5 cup Unsalted Butter (about 6 tablespoons) until the mixture resembles coarse crumbs.

Stir in just enough of the 1 cup Whole Milk (about ⅔ cup) to bring the dough together—it should be shaggy but not sticky. Drop spoonfuls of the dough over the filling to create a rustic topping. Bake at 375°F for 20-25 minutes until the topping is golden brown and the filling is bubbly.

Dietary Considerations for This Dish

Gluten-Free Option

Swap egg noodles for 8 oz gluten-free pasta like Barilla or Jovial. For the biscuit topping, use 1:1 gluten-free flour blend with xanthan gum included. I’ve had great success with King Arthur’s blend—it behaves just like regular flour. 💪

Dairy-Free Adaptation

Use unsweetened almond milk or oat milk instead of whole milk. Replace butter with vegan butter like Miyoko’s. The sauce stays rich and creamy, and you won’t miss the dairy one bit.

Lower-Carb Version

Cut carbs by using zucchini noodles instead of egg noodles. You’ll need about 4 medium zucchinis spiralized. For the topping, try almond flour biscuits—mix 2 cups almond flour with 1 egg and 2 tbsp coconut oil. 🌱

Lactose-Intolerant Fix

Use lactose-free milk and lactose-free butter in both the filling and topping. Brands like Lactaid work perfectly. The flavor and texture remain identical to the original version.

Extra Protein Boost

Double the chicken to 3 lb or add 1 can white beans (drained). This turns the dish into a protein powerhouse while keeping it comforting. I love this tweak for active days.

Allergy-Friendly Swaps

For an egg-free biscuit topping, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Check that your broth is soy-free if needed. Always verify labels for hidden allergens. 💫

Frequently Asked Questions