If you’re craving the comforting, creamy goodness of chicken pot pie but want a quicker, fuss-free way to enjoy those classic flavors, this One-Pot Chicken Pot Pie Noodles Recipe is your new best friend. It combines tender shredded chicken, wide egg noodles, and a rich, savory sauce all cooked together in one pot for an effortless, hearty meal that tastes like it took hours. Perfect for busy weeknights or anytime you want cozy food without the hassle, this dish hits all the right notes of creamy, savory, and satisfying with every bite.
Ingredients You’ll Need
This recipe is a stellar example of simple ingredients coming together to create a dish bursting with flavor, texture, and color. Each item is thoughtfully chosen to build layers of creamy richness, wholesome protein, and just the right hint of seasoning.
- Unsalted butter (3 tablespoons): Provides a luscious base for sautéing and adds a silky mouthfeel to the sauce.
- White onion, finely diced (1/2 small): Adds sweetness and depth that mellows as it cooks.
- Sliced mushrooms (1/2 container, optional): Bring earthiness and a tender chew that elevates the dish.
- Minced garlic (2 cloves): Infuses the recipe with a fragrant warmth that wakes up the flavors.
- Low sodium or unsalted chicken broth (4 cups): The backbone of the sauce, helping to cook the noodles while keeping things light on salt.
- Cream of chicken soup (10.5-ounce can): Adds creamy thickness and the essence of classic chicken pot pie filling.
- Poultry seasoning (1/2 teaspoon): A blend of herbs that perfectly complements the chicken.
- Salt (1/2 teaspoon) and black pepper (1/2 teaspoon): Essential seasonings to enhance and balance all the flavors.
- Wide egg noodles (8-ounce package): The perfect tender pasta choice that soaks up the creamy sauce.
- Shredded rotisserie chicken (3 cups): Adds savory protein with a smoky, roasted flavor.
- Frozen mixed vegetables, thawed (2 cups): Brings bright color, slight crunch, and extra nutrition.
- Heavy cream (1/2 cup): Rounds out the sauce with velvety richness for that signature comfort food feel.
How to Make One-Pot Chicken Pot Pie Noodles Recipe
Step 1: Sauté Your Aromatics
Begin by melting the butter in a large skillet or Dutch oven over medium heat. Toss in the diced onions and cook them gently until they’re just translucent, releasing their natural sweetness. If you’re including mushrooms, add them now and let them brown slightly for a lovely caramelized flavor. Finally, stir in the garlic and keep cooking until you can smell that irresistible garlicky aroma. This trio forms the foundational flavor that your pot pie noodles will build upon.
Step 2: Simmer the Noodles in Flavorful Broth
Next, whisk together the chicken broth, cream of chicken soup, poultry seasoning, salt, and pepper right in the pot. Add the wide egg noodles, then bring this comforting mixture to a boil. Cover the pot and let it cook for about 7 to 8 minutes, stirring occasionally to keep the noodles from sticking. You’re looking for the noodles to become nearly al dente because they’ll keep cooking with the next additions.
Step 3: Add Chicken, Veggies, and Cream
Once the noodles have reached that perfect almost-done stage, stir in the tender shredded chicken, thawed mixed vegetables, and heavy cream. Leave the pot uncovered and simmer gently for another 3 to 5 minutes. This step thickens the sauce just enough while tenderizing the veggies without losing their vibrant texture. Taste and adjust salt and pepper if needed, then let the dish cool a bit before serving to allow the sauce to settle into that rich, luscious consistency.
How to Serve One-Pot Chicken Pot Pie Noodles Recipe
Garnishes
A sprinkle of freshly chopped parsley or some finely sliced green onions can add a fresh, colorful contrast to the creamy noodles. For an extra pop, try a handful of grated parmesan or a dash of smoked paprika to elevate the aroma and taste even further.
Side Dishes
This dish shines on its own but pairs beautifully with a crisp green salad or steamed broccoli to add a refreshing crunch and balance the richness. Garlic bread or buttery dinner rolls are also fantastic for soaking up any leftover sauce on your plate.
Creative Ways to Present
For a fun twist, serve the One-Pot Chicken Pot Pie Noodles Recipe in individual ramekins topped with breadcrumbs and melted cheese, then broiled until golden and bubbly. Alternatively, host a cozy family-style dinner by ladling it into a large rustic bowl alongside crusty bread for everyone to dig into together.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, let any leftovers cool completely before transferring them to an airtight container. Stored in the refrigerator, they’ll stay delicious for 3 to 4 days, making for easy next-day lunches or dinners.
Freezing
This dish freezes well, though the texture of the noodles may soften slightly once thawed. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat gently on the stove over low heat, stirring often, and add a splash of chicken broth or cream if the sauce feels too thick. You can also reheat in the microwave, covered, stirring halfway through to ensure even warmth and to maintain that creamy consistency.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables like peas, carrots, and green beans are a great substitution. Just chop them into bite-sized pieces and add them along with the chicken and cream. They might require a slightly longer cooking time depending on their size and type.
Is rotisserie chicken necessary or can I use raw chicken?
Rotisserie chicken is a fantastic shortcut here because it’s already cooked, flavorful, and tender. However, you can use raw chicken breasts or thighs cooked beforehand—grilled, baked, or poached—and shredded. Just ensure it’s fully cooked before stirring it into the dish.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the butter with olive oil or a dairy-free margarine, use a dairy-free cream substitute for the heavy cream, and choose a dairy-free cream of chicken soup or make your own using broth and a thickener. The flavors will still be rich and comforting.
How can I add a cheesy twist to this recipe?
Stir in a cup of shredded cheddar or mozzarella cheese along with the heavy cream in the last step. The cheese will melt into the sauce, creating an extra layer of indulgence. You can even top the finished dish with a little extra cheese before serving.
Can I double the recipe for a bigger crowd?
Yes! This One-Pot Chicken Pot Pie Noodles Recipe scales beautifully. If you double it, make sure your pot or Dutch oven is large enough to handle the extra volume, and increase cooking times slightly to ensure everything cooks evenly.
Final Thoughts
There’s something truly special about a recipe that delivers big on comfort while keeping things simple and quick, and this One-Pot Chicken Pot Pie Noodles Recipe is exactly that kind of winner. From the creamy sauce to the tender chicken and perfectly cooked noodles, it’s the kind of meal that feels like a warm hug on a plate. I can’t wait for you to try it and add it to your family favorites!
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 combines tender shredded rotisserie chicken, wide egg noodles, and a medley of vegetables in a creamy, comforting sauce. Ready in just 30 minutes, this dish offers the classic flavors of chicken pot pie in a quick stovetop meal perfect for busy weeknights.
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
- Cook Aromatics: Heat the butter over medium heat in a large skillet or Dutch oven fitted with a lid. Add the finely diced onions and cook, stirring occasionally, for 3 to 5 minutes until they turn translucent. Then add the sliced mushrooms and cook for an additional 3 minutes until lightly browned. Finally, stir in the minced garlic and cook for about 1 minute until fragrant.
- Add Broth and Noodles: Pour in the chicken broth, cream of chicken soup, poultry seasoning, salt, and black pepper. Whisk these ingredients together until well combined. Add the wide egg noodles and bring the mixture to a boil. Once boiling, cover the pot and cook for 7 to 8 minutes, stirring once or twice, until the noodles are nearly al dente.
- Finish the Dish: Stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Cook uncovered for 3 to 5 minutes, or until the sauce thickens slightly and the vegetables reach your desired tenderness. Taste and adjust seasoning with additional salt and pepper if needed. Let the dish cool slightly before serving as the sauce thickens further upon standing.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- If you prefer, omit mushrooms or use fresh vegetables according to your taste or what you have on hand.
- Using rotisserie chicken speeds up prep and adds great flavor, but leftover cooked chicken works well too.
- Stir frequently when cooking noodles to prevent sticking to the bottom of the pot.
- The sauce may thicken further as it cools; add a splash of broth or water if reheating and it becomes too thick.
