If you’re hunting for a cozy, comforting dinner that comes together quickly without a mountain of dishes, this One-Pot Chicken Pot Pie Noodles Recipe is about to become your new favorite weeknight hero. Imagine the rich creaminess of classic chicken pot pie, but transformed into a hearty noodle dish where tender chunks of rotisserie chicken, savory mushroom and onion notes, and colorful veggies meld perfectly in one luscious, cheesy sauce. It’s like all your favorite pot pie flavors got dressed up in pasta and came to the party ready to steal the show. Every bite radiates warmth and hominess, making it a guaranteed family pleaser all year round.
Ingredients You’ll Need
To get this comforting meal on your table, you only need a handful of simple, wholesome ingredients — each one playing its part in building layers of flavor, texture, and that irresistible creamy appeal. Nothing complicated, just straightforward goodness you likely have on hand or can grab easily at the store.
- Unsalted butter: Adds a rich base and helps soften the onions and mushrooms for a flavorful start.
- White onion (finely diced): Provides a sweet, aromatic foundation that melds beautifully with the garlic.
- Sliced mushrooms (optional): Offer an earthy depth and tender bite that balances the creamy sauce.
- Garlic (minced): Brings a punch of fragrant warmth that elevates every spoonful.
- Low sodium chicken broth: Builds the body of the sauce while keeping it light and savory.
- Cream of chicken soup: A classic shortcut that adds velvety creaminess and nostalgic flavor.
- Poultry seasoning: Infuses subtle herbs that evoke the quintessential pot pie essence.
- Salt and black pepper: Essential seasonings to balance and brighten the dish.
- Wide egg noodles: Provide the hearty, chewy texture that soaks up all that luscious sauce.
- Shredded rotisserie chicken: Tender, juicy, and ready to enrich every bite without extra effort.
- Frozen mixed vegetables (thawed): Bring a pop of color and fresh vegetable sweetness to the dish.
- Heavy cream: Finishes the sauce with unbeatable richness and smooth silkiness.
How to Make One-Pot Chicken Pot Pie Noodles Recipe
Step 1: Sauté Your Aromatics
Start by melting your butter over medium heat in a large skillet or Dutch oven with a lid. Toss in the finely diced onions and gently cook until they turn just translucent, about 3 to 5 minutes. Adding mushrooms at this stage is optional, but if you do, let them cook until they get that perfect light golden brown, around 3 minutes. Then, stir in minced garlic and let it release its marvelous fragrance, which takes about a minute. This mix sets the stage for the deep, savory flavor the entire dish will lean on, so don’t rush this step.
Step 2: Create the Flavorful Sauce Base and Cook the Noodles
Next up, pour in your chicken broth and add the cream of chicken soup. Sprinkle in the poultry seasoning, salt, and a generous pinch of black pepper. Whisk everything together to marry the flavors and create a smooth, creamy sauce. Add your wide egg noodles right to this bubbling mixture and bring the whole pot to a gentle boil. Cover with the lid and let it cook for 7 to 8 minutes, stirring once or twice to prevent sticking and ensure the pasta cooks evenly. You’re aiming for noodles that are nearly al dente, which means tender but still with a little bite.
Step 3: Add the Chicken, Veggies, and Finish with Cream
Once your noodles are just right, dump in that shredded rotisserie chicken along with the thawed mixed vegetables. Pour in the heavy cream and cook uncovered for 3 to 5 minutes, stirring occasionally. During this time, the sauce will start to thicken and the vegetables will soften to just the right tenderness. Taste and adjust your seasoning with any extra salt or pepper now. Remember, the sauce will thicken further as it cools, so a little looser than you’d like at this point is perfect. When you’re done, let it cool slightly before serving to let all those flavors settle like a perfect warm hug.
How to Serve One-Pot Chicken Pot Pie Noodles Recipe
Garnishes
To elevate your bowl and add a bit of fresh contrast, try garnishing with chopped fresh parsley or thyme for a burst of green and subtle herbal brightness. A sprinkle of freshly grated Parmesan can add a lovely salty kick, and a tiny drizzle of extra cream or a sprinkle of cracked black pepper right before serving makes it visually inviting and adds extra flavor layers.
Side Dishes
This dish is wonderfully hearty on its own, but if you want to add some freshness and crunch, a crisp green salad with lemon vinaigrette or a light cucumber salad is a fantastic pairing. For some buttery goodness, warm crusty bread or flaky biscuits are fantastic for sopping up that rich, creamy sauce.
Creative Ways to Present
For a fun twist, serve your One-Pot Chicken Pot Pie Noodles Recipe in individual ramekins or oven-safe bowls and sprinkle with extra cheese, then broil for a few minutes until golden and bubbling. This creates a dreamy “pot pie” top and makes the presentation extra special for guests or family dinners. Alternatively, layering it in a casserole dish and topping with crushed crackers or puff pastry before baking offers a decadent, textured finish.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place them in an airtight container and refrigerate for up to 3 days. The noodles will soak up more sauce as they chill, so when serving again, plan to add a splash of broth or cream to loosen it back up and restore that just-cooked creaminess.
Freezing
This dish can be frozen, but keep in mind that the noodles might get a little softer once thawed. To freeze, transfer to a deep freezer-safe container and store for up to 2 months. Thaw in the refrigerator overnight before reheating gently.
Reheating
Reheat your leftovers slowly over medium-low heat on the stovetop, stirring frequently and adding a splash of milk or broth to bring back the creamy, luscious texture. Avoid the microwave when you can, for more controlled warming and best preservation of flavors and texture.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables like peas, carrots, or green beans work wonderfully. Just adjust the cooking time slightly so they stay crisp-tender instead of mushy.
Is this recipe suitable for kids?
Yes, the creamy, mild flavors and tender noodles make it a kid-friendly meal. You can easily omit the mushrooms if your kids are picky about those.
Can I use homemade chicken stock instead of broth?
Definitely! Homemade stock will add an even richer depth of flavor and elevate the overall taste of the dish beautifully.
What can I substitute for the cream of chicken soup?
If you prefer, you can make a quick homemade white sauce with butter, flour, and milk, seasoned with chicken bouillon for similar creaminess without the canned soup.
Can this recipe be made gluten-free?
Yes! Simply swap out the egg noodles for a gluten-free pasta alternative and ensure your cream of chicken soup or homemade substitute is gluten-free as well.
Final Thoughts
This One-Pot Chicken Pot Pie Noodles Recipe truly feels like a warm hug on a plate—comfort food made easy with minimal mess and maximum flavor. It’s a fantastic go-to for busy nights when you want something satisfying, flavorful, and downright delicious without fuss. I can’t wait for you to try it out and make it a staple in your home as it has become in mine!
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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
A comforting and easy-to-make One-Pot Chicken Pot Pie Noodles recipe combining tender chicken, creamy sauce, mushrooms, and vegetables with wide egg noodles for a hearty, family-friendly meal ready in just 30 minutes.
Ingredients
Main Ingredients
- 3 tablespoons unsalted butter
- 1/2 small white onion, finely diced
- 1/2 (8-ounce) container sliced mushrooms (optional)
- 2 cloves garlic, minced
- 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
- 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 until they become translucent. Then add the sliced mushrooms and sauté for about 3 minutes until they are lightly browned. Finally, stir in the minced garlic and cook for about 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in the chicken broth and cream of chicken soup, then add poultry seasoning, salt, and black pepper. Whisk everything together well to combine all flavors evenly.
- Cook Noodles: Add the wide egg noodles to the mixture and bring it to a boil. Once boiling, cover the pot and cook for 7 to 8 minutes, stirring one or two times during cooking, until the noodles are nearly al dente.
- Finish and Thicken Sauce: Remove the lid and stir in the shredded rotisserie chicken, heavy cream, and thawed frozen mixed vegetables. Cook uncovered for an additional 3 to 5 minutes until the sauce thickens slightly and the vegetables are tender to your preference. Adjust salt and pepper to taste and allow the dish to cool slightly before serving.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- The mushrooms are optional but add depth to the dish.
- The sauce will continue to thicken as it cools, so avoid overcooking.
- Feel free to substitute vegetables based on preference or seasonality.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, but sauce consistency may vary.
