This One-Pot Chicken Pot Pie Noodles has all the flavor of the traditional dish, but it comes together in about 30 minutes. Perfect for a quick, cozy weeknight meal!
I’m just going to be honest. For me, the crust on a classic 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 that cooked up in one pot in roughly 30 minutes. I think you will love this delicious pasta-take on this traditional comfort food. Y’all enjoy!
The Difference Between Egg Noodles & Pasta
The main difference between egg noodles and traditional pasta comes down to one key ingredient… You probably guessed it… Eggs. Egg noodles are made with a higher ratio of eggs, which gives them a richer flavor and softer, more tender texture. While some fresh pasta recipes also use eggs, most dried pasta you’ll find in the grocery store is made with just flour and water.
Another difference is shape. Egg noodles are often wide and flat, which makes them perfect for creamy, comforting dishes like this. While pasta comes in all sorts of shapes and sizes, I think you will agree with me that the texture and taste of the egg noodles really set this dish apart.
Ingredient FAQs
- Does the butter have to be unsalted? 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.
- Any particular onion I should avoid in this dish? While I love a good red onion for a lot of recipes, this isn’t one of them. The pinkish color and the sharp flavor don’t complement this recipe very well. Any yellow or white onion is fine.
- Can I skip the mushrooms? I mean, you can, but why? I love the savory flavor they add. But if you’re simply not a mushroom person, they can be left out.
- Can I use garlic powder? I highly recommend using fresh garlic for the best flavor, but garlic powder (or jarred minced garlic) will work in a pinch.
- Why do you recommend low-sodium or no-salt-added chicken broth? It really boils down to control. You can truly control how salty your dish is when you leave the salt out of the broth. Regular broth will work just fine, but you may want to pause before adding the salt listed in the ingredients list. Taste before you add it just to be sure you need it.
- What if I can’t find poultry seasoning? You can add a dash of sage, thyme, marjoram, or even an all-purpose Italian seasoning, or Herbs de Provence will work.
- Why do you recommend wide egg noodles? The wide egg noodles ensure that the noodle-to-liquid ratios will be correct. If you can’t find the wide variety, regular will do, but you may end up with a soupy-er dish, so just keep that in mind.
- Can I use plain shredded chicken? You could, but I just love a rotisserie chicken. It is a huge time-saver for this recipe. And just one rotisserie chicken should yield more than enough chicken. You can bake or boil your own chicken breasts. Just be sure to shred it up well. Here’s a quick how to!
- Can I use canned veggies instead of frozen? While this recipe is made with a frozen mixed vegetable blend that features corn, carrots, peas, green beans, and lima beans, you could also use canned, if that’s all you have on hand.
- What if I can’t find heavy cream? You could also use half and half or evaporated milk.
Ingredients
- 3 tablespoons unsalted butter
- ½ small white onion finely diced
- ½ (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
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (8-ounce) package wide egg noodles about 4 cups
- 3 cups shredded rotisserie chicken
- 2 cups frozen mixed vegetables thawed
- ½ 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
* 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.
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Chicken pot pie without the crust! Super tasty, easy to make and prep ahead. I prefer to make as directed and rate accordingly. 🙂
Made this a few months ago and hubby loved it so much that he requested again!
Thanks, Stacey, your recipes never disappoint.
Looks great! So glad you enjoyed it!
Can this be made in the crockpot? If so, how would you suggest going about that?
Without changing the entire recipe, I just don’t think this one would work well in the crockpot.
Great recipe
Thanks, Lee!
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!
Awesome! So glad to hear it turned out great for you!
I have wide “no egg noodles.” Is this considered pasta instead…?
Cathy — I use whatever noodles/pasta I have on hand; my husband just prefers medium
“egg” noodles! I’ve heard of “no yoke” egg noodles but not “no egg noodle” noodles so cannot help you down that avenue — but gives me something to learn about! Enjoy…
They’ll still work.
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!
Great tips! So glad you enjoyed it!
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.
Love hearing about families in the kitchen together! So glad everyone enjoy this, Laura!!