If you’ve ever wished for the comforting flavors of chicken pot pie packed into a quick and fuss-free dinner, then you’re going to adore this One-Pot Chicken Pot Pie Noodles Recipe. It brings together tender shredded chicken, wide egg noodles, and that classic creamy, savory sauce all simmered together in one pot. Every bite offers that warm, homey goodness without the hassle of rolling out pie crust or dirtying multiple pans—making it a perfect weeknight crowd-pleaser that feels like a hug on a plate.
Ingredients You’ll Need
This One-Pot Chicken Pot Pie Noodles Recipe relies on a handful of simple, wholesome ingredients that work harmoniously to create deep flavor, creamy texture, and a pleasing burst of color and freshness. Each ingredient is picked to keep the process straightforward while delivering comforting richness and heartiness in every spoonful.
- Unsalted butter (3 tablespoons): The base for sautéing and building a luscious sauce with a rich, buttery flavor.
- White onion, finely diced (1/2 small): Adds a subtle sweetness and aromatic depth to the dish.
- Sliced mushrooms (1/2 8-ounce container, optional): They contribute earthiness and a tender bite that balances the creaminess.
- Garlic cloves, minced (2): Injects a fragrant, savory note that elevates the overall flavor.
- Low sodium or unsalted chicken broth (4 cups): Provides liquid and savory foundation, ensuring the noodles cook perfectly while enhancing the chicken flavor.
- Cream of chicken soup (1 10.5-ounce can): A must-have to create that classic creamy pot pie sauce effortlessly.
- Poultry seasoning (1/2 teaspoon): Brings in warm, herbaceous notes that echo traditional pot pie spices.
- Salt (1/2 teaspoon) and black pepper (1/2 teaspoon): Essential seasonings to brighten and balance the flavors.
- Wide egg noodles (1 8-ounce package, about 4 cups): These noodles soak up the sauce perfectly and add satisfying chew.
- Shredded rotisserie chicken (3 cups): Tender, flavorful protein that makes this dish hearty and quick to prepare.
- Frozen mixed vegetables, thawed (2 cups): A medley of colors and textures for freshness and nutritional boost.
- Heavy cream (1/2 cup): Adds a silky richness that makes the sauce irresistibly smooth.
How to Make One-Pot Chicken Pot Pie Noodles Recipe
Step 1: Sauté the Aromatics
Start by melting your butter over medium heat in a large skillet or Dutch oven. Toss in the diced onions and gently cook for about 3 to 5 minutes until they become translucent and sweetly fragrant. If you’re using mushrooms, this is the time to add them, letting them brown slightly over around 3 minutes. Finally, stir in the minced garlic and sauté just until you can smell its inviting scent, about 1 minute. This step builds a flavorful base to layer your pot pie-inspired sauce on.
Step 2: Combine the Broth and Soup
Now pour in the chicken broth and the creamy can of chicken soup, whisking everything together. Add the poultry seasoning along with salt and pepper, which will give the dish its signature cozy spice profile. Bring this mixture up to a gentle boil, setting the scene for perfectly cooked noodles and a saucy finish.
Step 3: Cook the Noodles
Once boiling, add your wide egg noodles to the pot. Cover and cook for 7 to 8 minutes, stirring a few times to keep the noodles from sticking, until they’re nearly al dente. This stage infuses the noodles with the savory broth and soup mix, ensuring every bite bursts with flavor.
Step 4: Add Chicken, Veggies, and Cream
After the noodles are just about done, stir in the shredded chicken, thawed mixed vegetables, and heavy cream. Let the mixture cook uncovered for another 3 to 5 minutes, allowing the sauce to thicken slightly while the vegetables tenderize to your liking. Taste and adjust seasoning with extra salt or pepper if needed. When everything looks thickened and heavenly, remove it from heat and let it cool just enough to dig in.
How to Serve One-Pot Chicken Pot Pie Noodles Recipe
Garnishes
To really elevate your One-Pot Chicken Pot Pie Noodles Recipe, sprinkle fresh herbs like parsley or thyme on top. These add a vibrant pop of green and freshness that contrasts beautifully with the creamy sauce. A little cracked black pepper or a dusting of grated Parmesan can also add an extra flavor boost.
Side Dishes
This dish is quite filling on its own but pairs wonderfully with crisp, refreshing sides. Think a simple green salad with a tangy vinaigrette or some garlic roasted broccoli for a bit of crunch and color. Soft dinner rolls or a warm crusty bread also make excellent companions, perfect for mopping up every last bit of the luscious sauce.
Creative Ways to Present
For a fun twist on presentation, serve your One-Pot Chicken Pot Pie Noodles Recipe in individual ramekins topped with a sprinkle of crispy fried onions or a handful of toasted breadcrumbs for crunch. Alternatively, plate it with a drizzle of herb-infused olive oil or a splash of hot sauce for those who like a little zing along with their comfort food.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this One-Pot Chicken Pot Pie Noodles Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the next-day meal even tastier. Just give it a good stir before reheating to recombine all the creamy goodness.
Freezing
If you want to set some aside for a busy day, you can freeze the noodles in a freezer-safe container or heavy-duty freezer bag. For best quality, consume within 2 months. When freezing, make sure to cool the dish completely before sealing to preserve texture and prevent freezer burn.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave at medium power, stirring occasionally. Add a splash of chicken broth or cream if the sauce seems too thick, and re-season with salt and pepper if needed. Reheating slowly ensures the noodles stay tender and the sauce regains that fresh-from-the-pot creaminess.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables like peas, carrots, and green beans work wonderfully in this recipe. Just make sure to chop them small enough that they cook quickly during the final steps, or lightly steam them before adding.
Is it necessary to use rotisserie chicken?
Not at all. Rotisserie chicken is convenient and flavorful, but cooked, shredded chicken breasts or thighs from your own roasting or sautéing work just as well.
Can I make this recipe dairy-free?
Yes! Swap the butter with olive oil or a dairy-free alternative, and use coconut cream or a plant-based cream substitute instead of heavy cream. Just be mindful that the cream of chicken soup also contains dairy, so choose a dairy-free canned soup or make a homemade substitute.
Can I add a crunchy topping like traditional pot pie?
While this recipe is designed as a one-pot noodle dish, you could absolutely sprinkle panko breadcrumbs or crushed crackers on top and briefly broil it for a crispy finish. Just transfer to an oven-safe dish before broiling.
How thick should the sauce be when finished?
The sauce should be creamy and slightly thickened, coating the noodles nicely without being gloopy. It will also thicken a bit more as it cools, so aim for a pourable yet rich consistency right off the stove.
Final Thoughts
This One-Pot Chicken Pot Pie Noodles Recipe is the kind of dish you’ll want to make again and again—the perfect blend of cozy comfort and simple prep that makes busy weeknights feel special. It’s hearty, creamy, and packed with all those familiar pot pie flavors, but without the fuss of crusts or multiple pans. So go ahead, gather your ingredients, and treat yourself and your loved ones to a bowl of pure, saucy happiness tonight.
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 transforms the classic chicken pot pie flavors into a comforting, easy-to-make noodle dish. Creamy and hearty, with tender shredded rotisserie chicken, mixed vegetables, and wide egg noodles cooked all in one pot, it combines convenience and rich taste perfect for busy weeknights.
Ingredients
Base Ingredients
- 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 Seasonings
- 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 Components
- 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 the 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 they become translucent. Add the sliced mushrooms (if using) and cook for about 3 minutes until lightly browned. Then add the minced garlic and cook for about 1 minute until fragrant.
- Combine broth and noodles: Pour in the chicken broth and add the cream of chicken soup, poultry seasoning, salt, and black pepper. Whisk everything together to combine uniformly. 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 almost al dente.
- Add chicken and vegetables: Stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Continue cooking uncovered for an additional 3 to 5 minutes until the sauce thickens slightly and the vegetables are tender to your preference. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Allow the pot pie noodles to cool slightly as the sauce will thicken more upon resting. Serve warm for a cozy and fulfilling meal.
Notes
- You can omit mushrooms if you prefer or substitute with other vegetables like peas or carrots.
- Using rotisserie chicken cuts down prep time and adds great flavor, but you can also use leftover cooked chicken.
- The dish thickens as it cools; stir occasionally if reheating to loosen the sauce.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce consistency may vary slightly.
- This recipe is great for meal prepping and reheats well in the microwave or stovetop.
