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 boil around the perimeter, set an 9 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.
- To the flour add the chicken stock, Better than Bouillon, salt and pepper. Whisk and turn the heat to high. Once the consistency has thickened a bit, 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 cooked egg noodles. Stir with a wooden spoon, cover and allow the flavor to come together over low heat for 15-20 minutes. Stir occassionally. Taste and make sure the noodles are done to your liking. If they don't taste done, continue cooking.
- The dish will continue to thicken the longer it sits. Serve with biscuits or ladle over mashed potatoes.