Chicken & Noodles a la La Palma Chicken Pie Shop

The La Palma Chicken Pie Shop in Anaheim, California is an institution (an institution without a Web site, so you know they’re old school and proud of it). I haven’t been in years, probably double-digit years, but it doesn’t look like it’s changed much, still a classic 50s-era coffee shop/diner with naugahyde booths and counter seating.

And the chicken pie — oh the chicken pie! — a flaky double crust, filled with chicken, doused with gravy and served with a side of mashed potatoes. Did it even have vegetables? I don’t think so. Any-which-way, it put the frozen ones to shame (even to an 8-year old’s palette). I always ordered the pie, so it’s funny then, that on a cold, gray day, what I thought of was the La Palma Chicken Pie Shop’s chicken and noodles.

My mom always ordered the chicken and noodles. If you google chicken and noodles, most recipes turn to a can of cream of chicken or cream of mushroom soup for the sauce, but we’re not having that. The Chicken and Noodles at the La Palma Chicken Pie Shop wasn’t milky creamy, it was more like a cross between a chicken noodle soup and a chicken pot pie filling, with thick, chewy noodles in a gravy. So here’s my go at recreating it, with a little veg added for good measure. It’s comfort food in a pot and with a rotisserie chicken, dinner will be ready in 30-40 minutes.

One last thing, the noodles are key. Reames frozen noodles have that toothsome thickness that you really need to set this apart. Dried egg noodles are ok, but really, get the Reames (or a reasonable facsimile if you can).

Chicken & Noodles

Print Recipe
Serves: 4


  • ~2 c. shredded cooked chicken (from a rotisserie chicken - roughly a breast and a thigh)
  • 2 t. olive oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1/2 a medium onion, diced
  • 3-4 crimini mushrooms, diced
  • 1/2 t. dried thyme
  • 1/2 t. salt (plus more to taste
  • pepper
  • 1/2 16 oz. package of Reames frozen noodles
  • 1 32 oz. box low-sodium chicken broth
  • 1 1/2 c. water, divided
  • 3 T. all purpose flour



Heat a Dutch oven over medium heat and add olive oil. Cook carrots, onion, celery and mushrooms for 3-4 minutes to begin to soften. Add in shredded chicken, chicken broth, 1 c. water, thyme and salt. If using regular (not low sodium) broth, add salt to taste.


Bring to a boil over high heat and add frozen noodles. Reduce heat, cover and simmer for 20 minutes until noodles are cooked through and vegetables softened. Whisk together the remaining 1/2 c. water and 3 T. flour to make a slurry. Stir slurry into the pot and continue simmering until the mixture thickens, about 5 minutes. Salt and pepper to taste.


Serve in large bowls and top with parsley for color.


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  • Kelly
    January 28, 2015 at 12:09 pm

    Thank you for this! I’ve tried to recreate their soup for years and still can’t get it right. And they won’t budge on a recipe either.

    As far as the carrots and celery, I think if indeed they use any in their gravy/soup/sauce, it’s pureed down so far you can’t even make out the textures. Which is fine. just a thought.

  • Heather Johnson
    January 23, 2013 at 2:11 pm

    did this taste close to La Palma chicken pot pie? on the east coast now and crave their soup during the cold months

    • Michelle
      January 23, 2013 at 6:28 pm

      Best I can remember, it’s pretty close! That said, I don’t think La Palma Chicken Pie Shop’s really had vegetables, so your call, but I gotta have at least carrots. 🙂

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  • Heidi @foodiecrush
    October 22, 2011 at 7:20 pm

    Judging by this post and recipe, your mama was a smart, smart woman.

  • N J Gill
    October 22, 2011 at 2:41 pm

    Plan ahead:
    Strip down the cooked chicken & use the carcass to make your own broth;
    Make the noodles, too – they’re easy!

  • Ali
    October 20, 2011 at 1:18 am

    looks like a perfect menu for a lazy sunday morning, The noodles really look good. Come to think of it I think I have some chicken leftovers in my fridge, Think I should make this 🙂

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