If you’re craving the cozy, comforting flavors of chicken pot pie but want something quicker and easier, the One-Pot Chicken Pot Pie Noodles Recipe is your new best friend. This dish perfectly blends tender shredded chicken, wide egg noodles, and a creamy, savory sauce all cooked together in one pot, making cleanup a breeze while delivering all the warmth and heartiness of the classic pie in noodle form. It’s a family-friendly, flavor-packed meal that will soon become a staple in your kitchen.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this recipe both easy and delicious. Each component plays an important role, whether it’s building layers of flavor, adding texture, or bringing vibrant color to the plate.
- Unsalted butter (3 tablespoons): Provides a rich base for sautéing the aromatics and mushrooms, adding depth to the sauce.
- White onion (1/2 small, finely diced): Offers subtle sweetness and a lovely fragrant foundation.
- Sliced mushrooms (1/2 container, optional): Adds earthiness and a meaty texture that complements the chicken.
- Garlic cloves (2, minced): Infuses the dish with aromatic warmth and a touch of zest.
- Low sodium or unsalted chicken broth (4 cups): Creates the flavorful cooking liquid, letting the noodles absorb all the savory goodness.
- Cream of chicken soup (1 can, 10.5 ounces): Brings creaminess and that unmistakable pot pie flavor in a convenient package.
- Poultry seasoning (1/2 teaspoon): Elevates the dish with classic herbaceous notes.
- Salt and black pepper (each 1/2 teaspoon): Essential for balancing and enhancing all the flavors.
- Wide egg noodles (1 package, 8 ounces or about 4 cups): The hearty pasta that soaks up the luscious sauce perfectly.
- Shredded rotisserie chicken (3 cups): Adds tender protein and convenience, instantly boosting the dish’s heartiness.
- Frozen mixed vegetables (2 cups, thawed): Introduces color, crunch, and nutritional goodness without extra prep time.
- Heavy cream (1/2 cup): Enriches the sauce to a velvety consistency that clings to every noodle.
How to Make One-Pot Chicken Pot Pie Noodles Recipe
Step 1: Sauté the aromatics and mushrooms
Start by melting the butter over medium heat in a large skillet or Dutch oven with a lid. Add the finely diced onions and let them cook, stirring occasionally, until they become translucent—about 3 to 5 minutes. Next, toss in the mushrooms (if using) and cook until they’re lightly browned, roughly 3 more minutes. Finish this step by stirring in the minced garlic and cooking for about 1 minute until it fills your kitchen with that irresistible aroma.
Step 2: Combine broth, soup, and spices, then cook noodles
Pour the chicken broth into the pot, followed by the cream of chicken soup, poultry seasoning, salt, and pepper. Whisk everything together until the mixture is smooth and well combined. Add the wide egg noodles, bringing the liquid to a boil. Once boiling, cover and cook for 7 to 8 minutes, stirring occasionally, until the noodles are nearly al dente—this ensures a perfect tender bite without mushiness.
Step 3: Add chicken, vegetables, and cream; simmer to finish
Stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Cook uncovered for another 3 to 5 minutes until the sauce thickens slightly and the veggies reach your desired tenderness. Remember, the sauce will thicken further as it cools, so aim for a slightly looser consistency while cooking. Taste and adjust seasoning with more salt and pepper if needed, then set aside to cool just a bit before serving.
How to Serve One-Pot Chicken Pot Pie Noodles Recipe
Garnishes
Sprinkling freshly chopped parsley or chives over this creamy noodle dish instantly brightens the presentation and adds a subtle herbal freshness. For a bit of crunch and indulgence, a handful of grated sharp cheddar or a dusting of crispy fried onions can elevate the rustic comfort to next level.
Side Dishes
Keep the meal balanced by pairing these creamy chicken pot pie noodles with a crisp green salad dressed lightly with vinaigrette. Steamed green beans or roasted Brussels sprouts also complement the flavors beautifully, providing textural contrast and extra veggies to round out the plate.
Creative Ways to Present
For a fun twist, serve the noodles inside individual bread bowls or in small oven-safe ramekins topped with puff pastry for a deconstructed pot pie experience. You can also sprinkle some toasted breadcrumbs or fried sage leaves on top for a fabulous crunch and fresh aroma.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers to room temperature and transfer them into an airtight container. Stored properly, they will keep well in the refrigerator for up to 3 days, making it easy to enjoy this comfort classic as a quick weekday lunch or dinner.
Freezing
If you want to save portions for even longer, freeze the cooled noodles in a freezer-safe container for up to 2 months. Note that the cream-based sauce may separate slightly upon thawing, but a gentle stir during reheating brings it back together beautifully.
Reheating
To reheat, warm the leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken broth or cream if needed to loosen the sauce. You can also microwave single portions in short intervals, stirring halfway through for even heating.
FAQs
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely! Fresh vegetables like peas, carrots, and corn can be used and may even add a brighter flavor and firmer texture. Just add them at the same step as the frozen veggies and cook until tender.
Is it possible to make this recipe vegetarian?
Yes, simply swap the chicken broth and rotisserie chicken for vegetable broth and a plant-based protein or hearty mushrooms. You can also use a cream of mushroom soup instead of cream of chicken for a vegetarian-friendly sauce.
How can I make this recipe dairy-free?
Substitute the butter with olive oil or a dairy-free spread, replace heavy cream with coconut cream or a plant-based milk thickened with a little flour, and use a dairy-free cream of chicken soup alternative. The flavors might shift a bit but will still be delicious.
Can I use fresh noodles instead of dried wide egg noodles?
Fresh noodles can be used, but because they cook faster, add them during the last few minutes of simmering to prevent overcooking. Keep an eye on texture to maintain that perfect al dente bite.
What can I do if my sauce is too thick or too thin?
If the sauce becomes too thick, stir in a bit more chicken broth or cream to loosen it up. If it’s too thin, allow it to simmer uncovered a little longer to reduce and thicken, or sprinkle a small amount of cornstarch dissolved in cold water to boost thickness quickly.
Final Thoughts
This One-Pot Chicken Pot Pie Noodles Recipe is a total game changer for anyone who loves the comforting flavors of classic pot pie without the fuss. It’s creamy, flavorful, and so satisfying, plus it comes together with minimal effort and cleanup. I can’t wait for you to make it and share it around your table with people you love — it’s sure to become a beloved favorite in your rotation just like it is in mine!
Print
One-Pot Chicken Pot Pie Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Chicken Pot Pie Noodles recipe offers a comforting and hearty meal perfect for busy weeknights. Combining tender rotisserie chicken, wide egg noodles, and mixed vegetables in a creamy, flavorful sauce, all cooked in a single skillet or Dutch oven, it’s a quick and satisfying twist on traditional chicken pot pie that requires minimal cleanup.
Ingredients
Base
- 3 tablespoons unsalted butter
- 1/2 small white onion, finely diced
- 1/2 (8-ounce) container sliced mushrooms (optional)
- 2 cloves garlic, minced
Broth and Seasoning
- 4 cups low sodium or unsalted chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Main Ingredients
- 1 (8-ounce) package wide egg noodles (about 4 cups)
- 3 cups shredded rotisserie chicken
- 2 cups frozen mixed vegetables, thawed
- 1/2 cup heavy cream
Instructions
- Sauté Aromatics: Heat the butter over medium heat in a large skillet or Dutch oven with a lid. Add the diced onions and cook, stirring occasionally, for 3 to 5 minutes or until just translucent. Add the sliced mushrooms if using and cook for about 3 minutes or until lightly browned. Add the minced garlic and cook for about 1 minute or until fragrant.
- Add Broth and Noodles: Pour in the chicken broth and cream of chicken soup, then add poultry seasoning, salt, and black pepper. Whisk everything together to combine. Add the wide egg noodles and bring the mixture to a boil. Cover with the lid and cook for 7 to 8 minutes, stirring once or twice, or until the pasta is nearly al dente.
- Finish with Chicken and Vegetables: Stir in the shredded rotisserie chicken, heavy cream, and thawed vegetables. Cook uncovered for 3 to 5 minutes or until the sauce thickens slightly and the vegetables are tender to your liking. The sauce will continue to thicken as it cools. Season with additional salt and pepper if needed. Let the dish cool slightly before serving.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Frozen mixed vegetables can be substituted with fresh ones depending on availability.
- If you prefer a thicker sauce, cook a few minutes longer uncovered.
- Feel free to omit mushrooms if you dislike them or are allergic.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
