The One-Pot Chicken Pot Pie Noodles Recipe is an absolute game-changer when it comes to cozy, comforting meals that come together with minimal fuss. Imagine tender wide egg noodles swimming in a rich, creamy sauce infused with the nostalgic flavors of classic chicken pot pie—without having to fuss with a crust. This dish is like a warm hug in a bowl, combining juicy rotisserie chicken, vibrant mixed vegetables, and a luscious, savory broth all cooked in one pot for maximum flavor and minimal cleanup. If you crave a hearty dinner that feels like home, this recipe will quickly become your go-to weeknight favorite.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you; each one plays a crucial role in creating the depth of flavor, creamy texture, and inviting color this dish is loved for. From the richness of butter to the robustness of poultry seasoning and the silky touch of heavy cream, every item combines to make this recipe shine.
- Unsalted butter (3 tablespoons): Adds a rich, velvety base for sautéing and flavor development.
- White onion, finely diced (1/2 small): Brings in subtle sweetness and aromatic depth.
- Sliced mushrooms (1/2 8-ounce container, optional): Offers an earthy flavor and meaty texture to complement the chicken.
- Garlic cloves, minced (2): Infuses a fragrant punch that awakens the dish.
- Low sodium or unsalted chicken broth (4 cups): Provides the savory, comforting liquid base without overpowering saltiness.
- Cream of chicken soup (10.5-ounce can): Contributes to the creamy texture and classic pot pie flavor.
- Poultry seasoning (1/2 teaspoon): A fragrant blend that highlights the chicken with a perfect seasoning balance.
- Salt (1/2 teaspoon): Enhances all the flavors in the pot.
- Black pepper (1/2 teaspoon): Adds a subtle warmth and spice for depth.
- Wide egg noodles (8-ounce package, about 4 cups): The hearty pasta that soaks up the luscious sauce beautifully.
- Shredded rotisserie chicken (3 cups): Provides tender, flavorful protein with no extra cooking required.
- Frozen mixed vegetables, thawed (2 cups): Adds bright color, crunch, and nutrition.
- Heavy cream (1/2 cup): Rounds out the sauce with a luxuriously smooth finish.
How to Make One-Pot Chicken Pot Pie Noodles Recipe
Step 1: Sauté Aromatics and Mushrooms
Start by melting the butter over medium heat in a large skillet or Dutch oven with a lid — your one-pot hero. Add the finely diced onions and cook them for about 3 to 5 minutes until they turn translucent, releasing their natural sweetness. Toss in the mushrooms if you’re using them, letting them cook until lightly browned, about 3 minutes. Finally, add the minced garlic and stir just until it becomes fragrant, about 1 minute. This aromatic foundation is what kick-starts the mouthwatering flavors in every bite of the One-Pot Chicken Pot Pie Noodles Recipe.
Step 2: Combine Broth, Soup, and Seasonings
Next, pour in the chicken broth and the can of cream of chicken soup to create the creamy, comforting base. Whisk in the poultry seasoning, salt, and black pepper so the flavors meld perfectly. This step is crucial—each seasoning adds warmth and depth that echo that classic pot pie goodness we all adore.
Step 3: Cook the Noodles
Now it’s time to stir in the wide egg noodles, stirring gently to submerge them fully in the savory liquid. Bring the pot to a rolling boil, then cover and simmer for 7 to 8 minutes. Remember to stir once or twice during this time to keep the noodles from sticking while ensuring they cook to a perfect almost-al-dente tenderness.
Step 4: Add Chicken, Cream, and Veggies
Once the noodles are nearly ready, fold in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Let everything cook uncovered for another 3 to 5 minutes, allowing the sauce to thicken slightly and the vegetables to soften to your liking. The sauce will continue thickening as it cools, providing that irresistibly luscious coating you want. Give it a taste and adjust salt and pepper as needed before turning off the heat.
How to Serve One-Pot Chicken Pot Pie Noodles Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme on top brings a burst of color and a fresh herbal note that perfectly balances the creamy richness. If you want to add a bit of crunch, toasted breadcrumbs or crispy fried onions make fantastic garnishes without stealing the spotlight from the star of the dish.
Side Dishes
Since the One-Pot Chicken Pot Pie Noodles Recipe is wonderfully filling, lighter sides pair best. Consider a crisp green salad dressed with tangy vinaigrette to contrast with the creamy noodles, or some simple roasted asparagus to add a nutritious and colorful touch to your meal.
Creative Ways to Present
For a fun twist at dinner parties or family meals, serve the noodles in individual bread bowls or small, oven-safe ramekins. A quick broil to brown the top with a sprinkle of shredded cheese makes for a delectable presentation that feels extra special and invites second helpings.
Make Ahead and Storage
Storing Leftovers
Leftovers of the One-Pot Chicken Pot Pie Noodles Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making your second meal just as satisfying.
Freezing
If you want to freeze, portion the dish into freezer-safe containers and freeze for up to 2 months. Be mindful that the noodles might absorb some liquid during freezing, so you might want to add a splash of broth or cream when reheating.
Reheating
To reheat, warm leftovers gently in a saucepan over low heat, stirring occasionally to prevent sticking. Add a little broth or cream if needed to loosen the sauce and restore the fresh-from-the-pot creaminess that makes the One-Pot Chicken Pot Pie Noodles Recipe so comforting.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can use cooked, shredded chicken from a homemade roast or poached chicken breasts. Just make sure the chicken is fully cooked before adding it to the pot to keep the dish safe and tasty.
Is it necessary to use cream of chicken soup?
Cream of chicken soup really brings that signature creamy, savory flavor to this recipe, but you can substitute a homemade roux-based cream sauce if you prefer a fresh homemade touch.
Can I make this dish vegetarian?
Yes, swap the chicken broth for vegetable broth, omit the chicken, and use plant-based cream and “chicken” substitutes or extra mushrooms to keep it hearty and delicious.
What’s the best type of noodles for this recipe?
Wide egg noodles work best since they hold up well during cooking and absorb the creamy sauce beautifully. Avoid tiny or thin pastas as they may become mushy when cooked in the broth.
Can I prepare this recipe without mushrooms?
Definitely! Mushrooms are optional and add an earthy flavor, but the dish is delicious and comforting even without them.
Final Thoughts
There’s something truly magical about how this One-Pot Chicken Pot Pie Noodles Recipe delivers incredible comfort food with minimal effort and cleanup. It’s perfect for busy weeknights when you want to treat yourself and your family to something warm, creamy, and soul-satisfying. I hope you enjoy making and sharing this recipe as much as I love it—happy cooking and even happier eating!
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 Dish
- Method: Stovetop
- Cuisine: American
Description
A creamy, comforting one-pot chicken pot pie noodle dish featuring tender shredded rotisserie chicken, wide egg noodles, and mixed vegetables all cooked together in a rich sauce made from chicken broth, cream of chicken soup, and heavy cream. Ready in just 30 minutes, this easy skillet meal combines the classic flavors of chicken pot pie with the convenience of a quick stovetop recipe perfect for weeknight dinners.
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 & Soup Mix
- 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
Pasta & Protein
- 1 (8-ounce) package wide egg noodles (about 4 cups)
- 3 cups shredded rotisserie chicken
- 2 cups frozen mixed vegetables, thawed
Finishing
- 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 finely diced onions and cook, stirring occasionally, for 3 to 5 minutes until just translucent. Then add the sliced mushrooms (if using) and continue cooking for about 3 minutes until lightly browned. Add the minced garlic and cook for about 1 minute until fragrant.
- Add liquids and noodles: Pour in the chicken broth, cream of chicken soup, poultry seasoning, salt, and black pepper. Whisk everything together to combine. Add the wide egg noodles and bring the mixture to a boil.
- Simmer noodles: Cover the pot and cook for 7 to 8 minutes, stirring once or twice during cooking, until the noodles are nearly al dente.
- Finish with chicken and veggies: 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 vegetables are tender to your liking. The sauce will continue to thicken as it cools.
- Season and serve: Taste and adjust seasoning with additional salt and pepper if desired. Let the dish cool slightly before serving to allow flavors to meld and sauce to set.
Notes
- You can omit mushrooms if you prefer a simpler flavor or if someone has a mushroom allergy.
- Using rotisserie chicken saves prep time and adds rich flavor; you can also substitute cooked shredded chicken breast.
- Feel free to swap frozen mixed vegetables with fresh diced carrots, peas, or green beans depending on preference or seasonality.
- For a thicker sauce, cook uncovered a bit longer or add a slurry of cornstarch and water.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
