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If you’re craving comfort food that warms you up from the inside out, the One-Pot Chicken Pot Pie Noodles Recipe is an absolute winner. This dish combines tender shredded chicken, creamy sauce, and wide egg noodles all in one pot for an effortlessly delicious meal. The medley of savory seasonings and mixed vegetables brings vibrant color and flavor, creating a pot pie experience without the fuss of a crust. Perfect for busy weeknights or anytime you want a cozy, satisfying dinner, this recipe is as heartwarming as it is easy to make.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—just a handful of ingredients that work together to create layers of rich flavor and satisfying texture. Each component plays a vital role, whether it’s the depth the broth adds or the creaminess from the heavy cream that ties everything together.
- 3 tablespoons unsalted butter: For that silky base and to sauté onions and mushrooms perfectly.
- 1/2 small white onion (finely diced): Adds subtle sweetness and body to the sauce.
- 1/2 (8-ounce) container sliced mushrooms (optional): Brings an earthy depth and tender bite.
- 2 cloves garlic (minced): Gives a fragrant punch to this comforting dish.
- 4 cups low sodium or unsalted chicken broth: The flavorful liquid that cooks noodles and enhances the chicken notes without overwhelming saltiness.
- 1 (10.5-ounce) can cream of chicken soup: Adds creaminess and that signature pot pie richness.
- 1/2 teaspoon poultry seasoning: Infuses the recipe with classic comfort flavors found in traditional pot pies.
- 1/2 teaspoon salt: Balances and elevates all the flavors.
- 1/2 teaspoon black pepper: A subtle seasoning that adds a gentle warmth.
- 1 (8-ounce) package wide egg noodles (about 4 cups): These noodles soak up the sauce beautifully, providing hearty texture.
- 3 cups shredded rotisserie chicken: Tender, juicy protein that makes this dish filling and irresistibly savory.
- 2 cups frozen mixed vegetables (thawed): Adds color, crunch, and nutritional balance.
- 1/2 cup heavy cream: Final touch that creates a luxuriously creamy sauce coating every noodle and chunk of chicken.
How to Make One-Pot Chicken Pot Pie Noodles Recipe
Step 1: Sauté the Aromatics
Start by melting the unsalted butter in a large skillet or Dutch oven over medium heat. Gently cook the finely diced onions until they become translucent—this releases their natural sweetness that forms the flavor base. If you’re using mushrooms, toss them in next, cooking until lightly browned to add a lovely earthiness. Then stir in the minced garlic until fragrant; this builds a warm, inviting aroma you won’t be able to resist.
Step 2: Add Liquids and Seasonings, Then Cook Noodles
Pour in the chicken broth and the cream of chicken soup. Whisk thoroughly to combine the creamy and savory elements smoothly. Sprinkle in the poultry seasoning, salt, and black pepper—it’s these subtle spices that make the dish taste like classic chicken pot pie filling. Stir everything together before adding the wide egg noodles. Bring the mixture to a boil, then cover and let it cook for 7 to 8 minutes, stirring once or twice, until the noodles are just about al dente. This step ensures your noodles absorb all that delicious broth flavor.
Step 3: Finish with Chicken, Vegetables, and Cream
Stir in the shredded rotisserie chicken along with the thawed mixed vegetables and heavy cream. Cook uncovered for another 3 to 5 minutes, which lets the sauce thicken slightly and the vegetables soften just right. Don’t worry if it seems a bit thin at first—the sauce will continue to thicken as it cools. Taste for seasoning and add extra salt and pepper as needed before allowing the pot pie noodles to cool slightly. This final step brings everything together into a creamy, irresistible comfort meal.
How to Serve One-Pot Chicken Pot Pie Noodles Recipe
Garnishes
Sprinkle with fresh chopped parsley or thyme leaves for a pop of fresh herbal brightness that complements the rich flavors perfectly. A light dusting of grated Parmesan cheese can add a subtle sharpness and extra creaminess if you want to elevate the dish further. Crispy fried onions on top introduce a delightful crunch to contrast with the creamy noodles and chicken.
Side Dishes
This hearty recipe is wonderfully satisfying on its own, but if you want to round out your meal, serve it alongside a crisp green salad dressed with a tangy vinaigrette to cut through the richness. Garlic bread or warm dinner rolls make excellent companions, perfect for scooping up any extra velvety sauce left at the bottom of the pot.
Creative Ways to Present
For a charming family dinner, serve this dish straight from the pot on the table, encouraging everyone to dig in family-style. Alternatively, portion it into individual ramekins and sprinkle some extra cheese on top, then broil until golden and bubbly for a fun spin on a classic pot pie experience. This approach is perfect for entertaining or making weekday dinners feel a little more special.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator where they stay fresh and flavorful for 3 to 4 days. The sauce thickens as it cools, so give it a quick stir with a splash of chicken broth or milk when reheating to bring back its creamy texture.
Freezing
If you want to save some for later, this One-Pot Chicken Pot Pie Noodles Recipe freezes well. Transfer cooled leftovers into a freezer-safe container and freeze for up to 2 months. To reheat, thaw overnight in the fridge before warming gently to preserve the dish’s luscious creaminess and noodle texture.
Reheating
For the best results, reheat on the stovetop over low-medium heat, stirring frequently and adding a little broth or milk as needed to loosen the sauce. Microwaving is quicker but keep the heat moderate to avoid drying out the creamy sauce or overcooking the noodles. Your comforting pot pie noodles will taste nearly as good as fresh with these tips!
FAQs
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely! Fresh vegetables like peas, carrots, or green beans can be used, but be mindful to cook them a bit longer to ensure they become tender. Frozen veggies are convenient and perfectly tender after thawing, but fresh ones bring a lovely crunch and brightness.
Is there a way to make this recipe dairy-free?
Yes, you can swap the unsalted butter for a dairy-free margarine or oil, and use a dairy-free cream alternative such as coconut cream or cashew cream instead of heavy cream. Just choose a cream of chicken soup substitute made without dairy or make your own with non-dairy milk for a completely dairy-free meal.
How can I make this recipe vegetarian?
To make this vegetarian, replace the rotisserie chicken with hearty mushrooms or chickpeas for protein and use vegetable broth in place of chicken broth. Also, opt for a vegetarian-friendly cream of chicken soup alternative or make your own creamy base using plant-based ingredients.
Can I double the recipe for a larger group?
Yes, doubling the ingredients and using a sufficiently large pot or Dutch oven works beautifully. Just be sure to adjust cooking times slightly since larger volumes may take more time for the noodles to cook through evenly.
What type of egg noodles works best for this recipe?
Wide egg noodles are ideal because they absorb the creamy sauce splendidly while maintaining a pleasing bite. You can find these in most grocery stores, and they are essential for capturing that pot pie noodle texture. Regular pasta might become too soft or not blend as well with the sauce.
Final Thoughts
The One-Pot Chicken Pot Pie Noodles Recipe is truly a family-pleaser that combines ease and comfort in one creamy, flavorful dish. It’s the kind of recipe you’ll want to come back to again and again whenever you crave that home-cooked warmth without the fuss. So grab your skillet, gather your ingredients, and treat yourself to this irresistible pot pie noodle dinner tonight!
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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
This One-Pot Chicken Pot Pie Noodles recipe combines all the comforting flavors of classic chicken pot pie into a quick and easy skillet meal. Tender egg noodles simmered in a creamy chicken broth with rotisserie chicken, mushrooms, onions, and mixed vegetables make for a hearty and satisfying dish perfect for weeknight dinners or cozy gatherings.
Ingredients
Butter and Vegetables
- 3 tablespoons unsalted butter
- 1/2 small white onion, finely diced
- 1/2 (8-ounce) container sliced mushrooms (optional)
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables, thawed
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
Pasta and Protein
- 1 (8-ounce) package wide egg noodles (about 4 cups)
- 3 cups shredded rotisserie chicken
- 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 become just translucent. Then add the sliced mushrooms and cook for about 3 minutes until they are lightly browned. Finally, add the minced garlic and cook for about 1 minute until fragrant.
- Add Broth and Noodles: Pour in the chicken broth and stir in the cream of chicken soup. Add the poultry seasoning, salt, and black pepper. Whisk everything together to combine. Add the wide egg noodles and bring the mixture to a boil. Cover the skillet or pot and cook for 7 to 8 minutes, stirring once or twice, until the pasta is nearly al dente.
- Finish with Chicken and Vegetables: Stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Cook uncovered for an additional 3 to 5 minutes until the sauce has thickened slightly and the vegetables are tender to your liking. Season with additional salt and pepper as needed. Allow the dish to cool slightly before serving to let the sauce thicken further.
Notes
- You can omit mushrooms if preferred or substitute with other vegetables such as peas or carrots.
- For a lower-fat version, replace heavy cream with half-and-half or milk, but the sauce may be less rich.
- Using shredded rotisserie chicken makes this recipe quick and convenient, but cooked leftover chicken works well too.
- To keep the noodles from sticking, stir occasionally as they cook.
- For a gluten-free option, substitute egg noodles with gluten-free pasta and ensure the cream of chicken soup is gluten free.
