Chicken Pot Pie Noodles: Comfort in a Bowl
Some days call for a hug in a bowl, and that’s exactly what these Chicken Pot Pie Noodles deliver. Imagine the creamy, savory comfort of a classic chicken pot pie combined with the soft, hearty noodles of chicken and noodles—this recipe gives you the best of both worlds, all in one pot.
Using a rotisserie chicken keeps things simple without sacrificing flavor. Thick frozen egg noodles soak up a rich homemade gravy, while sweet frozen corn, peas, and tender carrots round out the dish with a pop of color and freshness. The result? A meal that’s satisfying, cozy, and ready in about one hour from start to finish.
Why You’ll Love It
- One-pot convenience = minimal cleanup.
- Rotisserie chicken saves time but keeps flavor.
- Thick noodles and creamy gravy = ultimate comfort food.
- Frozen veggies make it easy year-round.
Quick Tips
- Don’t overcook the noodles—they should be tender but still hold their shape.
- The sauce thickens the longer the dish sits. If you like it super saucy, plan to eat right away.
- Customize with herbs like thyme or parsley for a fresh finish.
Whether it’s a busy weeknight or a chilly weekend, this hits that cozy, home-cooked vibe every time. Serve it up with butter swim biscuits or ladle over mashed potatoes for ultimate comfort. Now you’ve got a meal that everyone will go back for seconds.
Chicken Pot Pie Noodles
Ingredients
- 1 rotisserie chicken shredded
- 2 yellow onions diced
- 1/2 c salted butter (1 stick)
- 1 c flour
- 12 oz bag frozen corn
- 12 oz bag frozen peas & carrots
- 24 oz Reame's frozen egg noodles (2 12 oz packages)
- 64 oz chicken stock (2 cartons) Kitchen Basics
- 2 tbsp Better than Bouillon chicken base heaping
- 2 1/2 tsp kosher salt
- 1 tsp pepper
Instructions
- Add frozen egg noodles to a large pot of salted water that's come to a rolling boil.
- Once the noodles float to the top and the water has re-reached a gentle boiling around the perimeter, set an 8 minute timer.
- While the noodles boil, dice your onions and shred your rotisserie chicken.
- Drain and rinse the egg noodles in cold water. Set aside.
- In the same pot the egg noodles cooked in, melt a stick of salted butter.
- Add the diced onions, stir, season with 1/2 teaspoon of kosher salt and cook over medium heat for 15 minutes.
- Add the flour, stir and cook the raw flour taste out for 2 minutes. Stirring often.
- Add the Better than Bouillon, salt and pepper. Whisk and turn the heat to high. Once the consistency is thick, like gravy, turn the heat back down to medium. Be sure to whisk this whole time to avoid the bottom burning.
- Add the frozen vegetables (you want them frozen) to the pot along with the shredded chicken and egg noodles. Stir with a wooden spoon, cover and allow the flavor to come together over low heat for 15 minutes. Stir occassionally.
- The dish will continue to thicken the longer it sits. Serve with biscuits or ladle over mashed potatoes.