If you’re craving all the cozy, comforting flavors of a classic chicken pot pie but want something quicker and fuss-free, this One-Pot Chicken Pot Pie Noodles Recipe is an absolute game-changer. Imagine tender shredded chicken, buttery egg noodles, and a creamy, savory sauce packed with veggies and the perfect hint of poultry seasoning, all cooked in just one pot. It’s the ultimate comfort food that fills your kitchen with inviting aromas and comes together in about 30 minutes. If you’re looking for a soul-satisfying, family-friendly dinner that requires minimal cleanup, this recipe will quickly become one of your favorites, just like it did in my house.
Ingredients You’ll Need
Gathering simple, wholesome ingredients makes this dish straightforward and satisfying. Each item plays an important role in layering flavor, adding texture, or bringing that comforting creaminess that defines this recipe.
- Unsalted butter (3 tablespoons): Adds richness and helps sauté the onions and mushrooms for a flavorful base.
- White onion, finely diced (1/2 small): Provides sweetness and depth to the sauce as it softens.
- Sliced mushrooms (1/2 container, optional): Adds earthiness and texture, but feel free to skip if you’re not a fan.
- Garlic cloves, minced (2): Infuses the dish with a warm, aromatic touch.
- Chicken broth (4 cups, low sodium or unsalted): Creates the flavorful liquid that cooks the noodles and blends into the sauce.
- Cream of chicken soup (1 can, 10.5 ounces): Boosts the creamy, comforting texture and deep chicken flavor.
- Poultry seasoning (1/2 teaspoon): Brings essential herbaceous notes typical of classic chicken pot pie.
- Salt (1/2 teaspoon) and black pepper (1/2 teaspoon): Balances and enhances all the flavors.
- Wide egg noodles (1 package, 8 ounces): Tender, wide noodles that perfectly soak up the savory sauce.
- Shredded rotisserie chicken (3 cups): Convenient and flavorful, giving this dish that hearty, home-cooked vibe.
- Frozen mixed vegetables (2 cups, thawed): Adds color, nutrition, and a fresh bite to each spoonful.
- Heavy cream (1/2 cup): Elevates the sauce to creamy perfection with a luscious finish.
How to Make One-Pot Chicken Pot Pie Noodles Recipe
Step 1: Sauté the Flavor Base
Start by heating the butter over medium heat in your favorite large skillet or Dutch oven with a lid. Toss in the diced onions and cook them gently, stirring now and then, until they turn translucent and release a natural sweetness—which takes about 3 to 5 minutes. If you’re adding mushrooms, now’s the time to stir them in and cook for roughly 3 minutes until they develop a lovely browned color. Finally, add the minced garlic and cook for another minute until the kitchen is filled with that irresistible garlicky aroma.
Step 2: Combine the Broth and Soup
Pour in the chicken broth and cream of chicken soup, then sprinkle in the poultry seasoning, salt, and pepper. Whisk everything together until fully blended into a smooth, creamy mixture. This perfectly balanced liquid will soon become the heart of your pot pie noodles.
Step 3: Cook the Noodles
Add the wide egg noodles directly into the simmering broth and give it a gentle stir to prevent sticking. Bring the pot to a boil, then cover and let it cook for 7 to 8 minutes. Remember to stir once or twice to keep everything moving smoothly. The noodles will be nearly al dente and ready for the next delicious step.
Step 4: Add Chicken, Cream, and Veggies
Stir in the shredded rotisserie chicken, thawed mixed vegetables, and the heavy cream. Keep the pot uncovered and simmer for 3 to 5 minutes until the sauce thickens slightly and the vegetables reach your preferred tenderness. If needed, adjust the seasoning with a pinch more salt and pepper. The sauce will thicken a bit more as it rests, so don’t worry if it looks just a little loose at first. Let it cool for a moment before serving—it’s totally worth the wait.
How to Serve One-Pot Chicken Pot Pie Noodles Recipe
Garnishes
Sprinkle freshly chopped parsley or thyme on top to add a pop of green and a hint of freshness that brightens the creamy sauce. A few cracked black pepper flakes can also elevate the dish with a touch of heat and aroma.
Side Dishes
Since this is already a hearty meal, keep sides light and simple. A crisp garden salad with a tangy vinaigrette or some steamed green beans with a squeeze of lemon complements the creamy noodles without overwhelming your plate.
Creative Ways to Present
For a cozy family-style dinner, serve this recipe straight from the pot to showcase its rustic charm. Alternatively, plate it in shallow bowls topped with shredded cheese or crispy bacon bits for an indulgent twist. You could even spoon it into puff pastry shells to recreate individual pot pies with a noodle surprise inside.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool completely before transferring to an airtight container. Stored in the refrigerator, your One-Pot Chicken Pot Pie Noodles Recipe will stay fresh and delicious for up to 3 days, making it perfect for next-day lunches or quick dinners.
Freezing
This dish freezes well, although the noodles may soften a bit after thawing. To freeze, cool completely and place into a freezer-safe container. It will keep for up to 2 months. When you’re ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally and adding a splash of broth or cream to loosen the sauce if needed. You can also reheat in the microwave in short bursts, stirring between to ensure even heating and that creamy texture stays alive.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh veggies like diced carrots, peas, and corn work wonderfully—just add them a little earlier during cooking to ensure they soften properly alongside the noodles.
Is there a substitute for cream of chicken soup?
If you want to skip canned soup, mix 1 cup of heavy cream with 1 tablespoon of flour or cornstarch for thickening, and season with extra poultry seasoning and salt. This homemade alternative keeps the dish just as creamy and delicious.
Can I make this recipe with turkey instead of chicken?
Yes, leftover turkey works beautifully here and adds a nice twist to the classic flavors. Just swap the chicken for an equal amount of shredded turkey without changing any other steps.
How can I make this recipe dairy-free?
Use dairy-free butter or oil for sautéing, and swap the heavy cream for coconut milk or any plant-based cream. Make sure to use a dairy-free cream of chicken soup alternative or prepare the homemade version mentioned above with suitable substitutes.
What type of noodles work best for this recipe?
Wide egg noodles are preferred because their broad surface holds onto the creamy sauce perfectly, but you can experiment with other pasta shapes like shells or penne if needed, just adjust cooking time accordingly.
Final Thoughts
This One-Pot Chicken Pot Pie Noodles Recipe is the kind of comfort food that feels like a warm hug after a long day. It’s easy, hearty, and packed with cozy flavor, plus it cleans up in no time because everything cooks together. I can’t recommend it enough if you want a tasty family meal that’s both satisfying and surprisingly simple. Give it a try and watch how quickly it becomes a staple in your dinner rotation!
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 is a comforting and easy-to-make dish that combines tender rotisserie chicken, wide egg noodles, and mixed vegetables in a creamy, savory sauce reminiscent of classic chicken pot pie filling. Ready in just 30 minutes, it’s perfect for a quick weeknight meal with minimal cleanup.
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 vegetables: 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 just translucent. Next, add the sliced mushrooms and cook for about 3 minutes until they are lightly browned. Stir in 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 along with 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: Add the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream to the pot. Cook uncovered for an additional 3 to 5 minutes until the sauce thickens slightly and the vegetables reach your preferred tenderness. Adjust seasoning with extra salt and pepper if needed. Let the pot pie noodles cool slightly before serving as the sauce will thicken more upon standing.
Notes
- Using rotisserie chicken makes this recipe quick and convenient, but you can use leftover cooked chicken as well.
- The mushrooms are optional; feel free to omit or substitute with other vegetables like peas or carrots.
- Make sure to stir occasionally to prevent the noodles from sticking or burning on the bottom of the pot.
- The sauce thickens as it cools, so avoid adding too much extra liquid.
- This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
