If you are craving the cozy flavors of a classic chicken pot pie but want a quicker, fuss-free meal, this One-Pot Chicken Pot Pie Noodles Recipe is your new best friend in the kitchen. It combines tender rotisserie chicken, flavorful vegetables, and creamy sauce all mingled with tender egg noodles, creating comfort in every bite. The beauty of this dish lies in its simplicity and simplicity that doesn’t skimp on that rich, satisfying taste that makes chicken pot pie a forever favorite.
Ingredients You’ll Need
Gathering a handful of simple, pantry-friendly ingredients is all it takes to whip up this nourishing dish. Each one adds its own special touch, from depth of flavor to creamy texture and vibrant color, making this recipe as delightful as it is straightforward.
- 3 tablespoons unsalted butter: Provides a rich base and helps sauté the vegetables beautifully.
- 1/2 small white onion (finely diced): Adds subtle sweetness and aromatic depth to the dish.
- 1/2 (8-ounce) container sliced mushrooms (optional): Brings a tender earthiness for extra umami flavor.
- 2 cloves garlic (minced): Infuses the broth with a bright and savory punch.
- 4 cups low sodium or unsalted chicken broth: Forms the flavorful cooking liquid that soaks into the noodles.
- 1 (10.5-ounce) can cream of chicken soup: Adds creaminess and classic pot pie richness.
- 1/2 teaspoon poultry seasoning: Gives that quintessential herby aroma that ties the whole dish together.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/2 teaspoon black pepper: Adds a gentle, warming spice.
- 1 (8-ounce) package wide egg noodles (about 4 cups): Provides the tender, chewy backbone of the recipe.
- 3 cups shredded rotisserie chicken: Offers juicy protein that’s effortlessly tender.
- 2 cups frozen mixed vegetables (thawed): Brings color, nutrition, and a satisfying bite.
- 1/2 cup heavy cream: Finishes the sauce with a luscious, velvety texture.
How to Make One-Pot Chicken Pot Pie Noodles Recipe
Step 1: Sauté the Vegetables
Start by melting the unsalted butter in a large skillet or Dutch oven over medium heat. Toss in the finely diced white onions and let them soften and become translucent, usually around 3 to 5 minutes. If you’re a mushroom fan, add the sliced mushrooms next and cook them until they turn a lovely golden brown, about 3 minutes. Then, add the minced garlic and cook just until it releases its irresistible aroma, about a minute. This step builds a fragrant foundation that infuses every bite with warmth and comfort.
Step 2: Create the Flavorful Broth
Pour in the chicken broth and the cream of chicken soup, stirring to combine thoroughly. Sprinkle in the poultry seasoning along with salt and black pepper. Whisk everything until smooth and evenly blended. This mixture is key to achieving that classic chicken pot pie flavor but with an easy, noodle-forward twist.
Step 3: Cook the Noodles
Add the wide egg noodles directly into the bubbling broth. Bring the pot to a rolling boil, then cover and let it cook for 7 to 8 minutes. Stir once or twice during this time to prevent the noodles from sticking together. You want the noodles to reach nearly al dente—a perfect texture that absorbs plenty of that creamy sauce.
Step 4: Finish with Chicken, Cream, and Vegetables
Uncover your pot and stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Simmer uncovered for another 3 to 5 minutes until the sauce thickens slightly and the vegetables are tender but still hold a bit of bite. Taste and adjust seasoning with extra salt and pepper if needed. Let the dish cool a little before you serve to let the sauce set just right.
How to Serve One-Pot Chicken Pot Pie Noodles Recipe
Garnishes
For an extra pop of freshness and color, sprinkle chopped fresh parsley or thyme leaves on top just before serving. A light shaving of Parmesan cheese can also add a lovely salty richness. These garnishes elevate your bowl from tasty to restaurant-worthy with minimal effort.
Side Dishes
Though this One-Pot Chicken Pot Pie Noodles Recipe can shine as a complete meal, pairing it with a crisp green salad or warm garlic bread makes for a wonderful balance. A bright, tangy salad cuts through the creaminess, creating harmony on your plate.
Creative Ways to Present
For a fun twist, try serving this dish in individual oven-safe bowls topped with a puff pastry square and broiled until golden. This adds a flaky, buttery crust that mimics a traditional pot pie presentation while keeping with the quick and easy spirit of the recipe.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Chicken Pot Pie Noodles Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen, making your next meal just as comforting.
Freezing
If you want to save it for later, freeze in a suitable container for up to 2 months. When freezing, make sure to cool the dish completely and leave a little space on top as the noodles may expand slightly once frozen.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. You might want to add a splash of chicken broth or cream to loosen it up if the sauce thickens too much. Avoid the microwave if possible, as slow reheating preserves the texture best.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can cook and shred your own chicken breast or thighs before adding it in. Just be sure it’s fully cooked and shredded finely to blend seamlessly into the sauce.
Are there vegetable substitutes while keeping the flavor authentic?
Sure! Green peas, carrots, and corn are classic pot pie vegetables that work perfectly here. Feel free to swap out the mixed vegetables for fresh or other frozen veggies you love.
Can I make this recipe dairy-free?
Yes, you can substitute the butter with a non-dairy alternative, use coconut or almond milk instead of heavy cream, and pick a dairy-free cream of chicken soup. It will be slightly different but still deliciously comforting.
How can I make this recipe gluten-free?
Use gluten-free egg noodles or substitute with gluten-free pasta of your choice. Also, make sure to check the cream of chicken soup for gluten-containing ingredients or use a homemade gluten-free version.
Is it possible to make this recipe vegetarian?
To make it vegetarian, use vegetable broth instead of chicken broth, a cream of mushroom soup in place of the cream of chicken, and swap the chicken for hearty mushrooms or plant-based chicken substitutes. The rich sauce and noodles will still deliver plenty of comforting flavor.
Final Thoughts
This One-Pot Chicken Pot Pie Noodles Recipe manages to capture everything we love about chicken pot pie, but in a quicker, easier, and altogether delicious noodle-forward form. It’s great for busy weeknights or when you just crave a big bowl of warm, creamy comfort. I hope you have just as much fun making and sharing it as I do—here’s to many cozy meals ahead!
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
A comforting and hearty one-pot chicken pot pie noodle dish that combines tender shredded rotisserie chicken, wide egg noodles, and a creamy sauce infused with mushrooms, garlic, and savory seasonings. Quick to prepare in just 30 minutes, this dish brings all the cozy flavors of traditional chicken pot pie into a simple 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 with a lid. Add the diced onions and cook, stirring occasionally, for 3 to 5 minutes until they are translucent. Add the mushrooms and sauté for another 3 minutes until they’re lightly browned. 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. Stir in the poultry seasoning, salt, and black pepper, whisking everything together to combine well.
- Cook Noodles: Add the wide egg noodles to the pot and bring the mixture to a boil. Cover and let it cook for 7 to 8 minutes, stirring once or twice, until the noodles are nearly al dente.
- Add Chicken and Vegetables: Stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Cook uncovered for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly and the vegetables reach your desired tenderness. The sauce will continue to thicken as it cools.
- Season to Taste and Serve: Adjust salt and pepper as needed. Allow the dish to cool slightly before serving to enhance the flavors and texture.
Notes
- Using rotisserie chicken saves time but you can substitute with cooked, shredded chicken breast or thighs.
- Mushrooms are optional but add a nice earthy depth; omit if preferred or unavailable.
- For a thicker sauce, you can reduce the broth slightly or cook uncovered for longer at the end.
- Fresh vegetables can be used instead of frozen; adjust cooking time accordingly.
- To make it gluten-free, substitute egg noodles with gluten-free pasta.
