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This recipe for One-Pot Chicken Pot Pie Noodles combines all the great creamy, savory flavor of chicken pot pie with delicious egg noodles! And everything cooks in one pot, even the pasta, in about 30 minutes, making it the perfect, easy weeknight meal!
I’m just going to be honest. For me, the crust on a traditional chicken pot pie is probably my favorite part. And while you can certainly make a shortcut version of the family favorite, like my Alfredo Chicken Pot Pie, it does take a little time.
It was during supper one night, while I was eating this same Alfredo version, that I thought… “I wonder what it would be like to combine the creamy filling of a chicken pot pie recipe with egg noodles.”
The result was this super creamy One-Pot Chicken Pot Pie Noodles recipe.
Admittedly, I’m not the first to have the idea. In typical Stacey fashion, I’m a little late to the game. But that’s ok. And it didn’t make it any less delicious.
What I can say for my version is that it all cooks in one pot – even the noodles – making for a super quick and easy supper on those busy weeknights.
What’s the difference between egg noodles and pasta?
The biggest difference is just as the name suggests… eggs. Egg noodles must contain eggs. Some traditional pasta recipes include eggs, but most dried pasta in your local grocery store does not.
There are some other differences like shape, but the inclusion of eggs is the big one.
Ingredient FAQ
- Butter – Unsalted butter is best so that you can control the sodium content, but salted will work. You can also swap it for vegetable or olive oil, if you wish.
- Onion – Any yellow or white onion is fine. Feel free to choose whatever is on sale. I’d just avoid red onion so your dish won’t have a pinkish color.
- Mushrooms – Mushrooms are optional, but they add some great savory flavor here.
- Garlic – As always, I recommend using fresh garlic for the best flavor. Jarred, minced garlic or garlic powder will work in a pinch.
- Chicken Broth – As with most of my recipes, I recommend using a low sodium or no salt added broth so that you can control how salty your dish is. Regular broth works just fine, however.
- Cream of Chicken – This adds great flavor and creaminess to the dish. You’re welcome to make a homemade version and use that if you’d like. You can also opt for the low sodium or low fat versions of cream of chicken.
- Poultry Seasoning – A good all-purpose poultry seasoning works well in this recipe. If you don’t have that, a dash of sage, thyme, marjoram, or even an all purpose Italian seasoning or Herbs de Provence will work.
- Wide Egg Noodles – Be sure to check out the post above about the difference between pasta and egg noodles. In the store you’re likely to find egg noodles of different widths – medium, wide, and extra wide. Opt for the wide egg noodles so that the noodle to liquid ratios will be correct.
- Rotisserie Chicken – Shredded rotisserie chicken is a huge time-saver for this recipe. One rotisserie chicken should yield more than enough chicken for the recipe. You can also make your own!
- Frozen Mixed Vegetables – Most frozen mixed vegetable blends should work. I used one that had corn, carrots, peas, green beans, and lima beans. You could also use canned, if that’s all you have on-hand.
- Heavy Cream – Heavy cream adds some seriously delicious creaminess to this dish. You could also use half and half or evaporated milk.
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4.80 from 5 votes
Recipe Card
One-Pot Chicken Pot Pie Noodles
Author Stacey Little
Course Main Course
Cuisine American, southern
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Servings 6
Calories 484kcal
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
Heat the butter over medium heat in a large skillet or dutch oven with a lid. Add the onions and cook, stirring occasionally, for 3 to 5 minutes or until just translucent. Add the mushrooms and cook for about 3 minutes or until lightly browned. Add the garlic and cook for about 1 minute or until fragrant.
Add the chicken broth, cream of chicken soup, poultry seasoning, salt, and pepper and whisk to combine. Add the noodles and bring to a boil. Cover and cook for 7 to 8 minutes, stirring once or twice, or until the pasta is nearly al dente.
Add the chicken, heavy cream, and vegetables. Cook uncovered for 3 to 5 or until the sauce has thickened slightly and the vegetables are tender to your liking. The sauce will thicken more as it cools. Add additional salt and pepper to taste. Allow to cool slightly before serving.
Nutrition
Calories: 484kcal
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Did you make my One-Pot Chicken Pot Pie Noodles?I’d love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
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Hey, y’all! I’m Stacey…
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Reader Interactions
Comments
menkens
Made for dinner last night & used three (3) chicken thighs my husband had grilled along with chicken broth he had made which was in the freezer. Added more mushrooms because we like them & used cream of mushroom soup because that’s what I had and red onion and did not thaw the veggies! We enjoyed and I will make again — looking forward to the left-overs!Reply
- Stacey
Awesome! So glad to hear it turned out great for you!
Reply
- CuseMom
Perfect for a potluck or quick dinner. You can use cooked chicken breast instead of rotisserie chicken and instead of poultry seasoning, anything you would typically put on chicken works, like Cajun seasoning, etc. The small bag of Aldi mixed vegetables 12-16 ounces are plenty. I wasn’t concerned about using low sodium ingredients, I just didn’t add any additional salt. It disappeared fast but makes great leftovers!Reply
- Stacey
Great tips! So glad you enjoyed it!
Reply
- Laura W
I made this last night with the help of my almost 4 year old. It was easy enough for her to be able to help lots, and the whole family enjoyed the results! It is rare for all 5 of us to like something, but it passed the test! We omitted the mushrooms because a few don’t care for them.Reply
- Stacey
Love hearing about families in the kitchen together! So glad everyone enjoy this, Laura!!
Reply
