One Pot Chicken Pie Noodles
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Butter melts, onions soften, mushrooms brown. Garlic wakes the skillet. Broth, cream soup, seasoning swirl in, whisked smooth. Noodles plunge in bubbling bath, nearly al dente, tender but firm to bite. Chicken chunks, cream, veggies fold in. Sauce thickens, clings, coats, cools into comfort. A fast midweek fix with rich texture, balanced seasoning, easy cleanup. Perfect for when time is short and hunger loud. A little twist swaps out noodles for egg noodles for chewiness. Poultry seasoning trimmed back for nuance. Garlic powder swapped with fresh minced clove for zing. Keep an eye on sauce thickness—too thin means lost comfort, too thick gets pasty. Scroll past usual pot pie fuss; the skillet’s where magic simmers. Good for quick fixes, leftovers, or crowded weeknights when patience runs thin.
Prep:
12 min
Cook:
22 min
Total:
34 min
Servings:
6 servings
#one pot
#chicken
#noodles
#comfort food
#quick meal
#American cuisine
Butter bubbling in the pan, onions sweating their sweetness. Mushrooms follow, browning slowly in that saturated fat, their smell earthy, inviting. Garlic thrown in last for a fleeting aromatic flash before liquids flood the skillet—chicken broth and that canned cream soup, watery becomes prelude to rich sauce. Poultry seasoning—be careful, I cut back here from past attempts; too much kills freshness. Noodles plunge in, bobbing, swelling with starches released, thickening liquid while softening beneath the lid. Muscle and veg drop in last: shredded chicken, frozen peas and carrots, cream for silk. Sauce thickens as it simmers, clings—you want that coating texture but stopping before glue. A humble one-pot mess with layers that grow as it cools. A trick learned: use egg noodles for bounce rather than straight pasta. Recovery plan if sauce is too thin? Drop heat, simmer uncovered a touch longer to tighten. Too thick? Splash in broth or cream. The key is smelling, seeing, tasting throughout. No guessing game.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 cup sliced cremini mushrooms
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 10 ounces condensed cream of chicken soup
- 1 teaspoon poultry seasoning minus 20 percent
- ½ teaspoon kosher salt plus to taste
- ½ teaspoon cracked black pepper plus to taste
- 6 ounces egg noodles instead of regular pasta
- 2 cups cooked shredded chicken
- ¼ cup heavy cream
- 1½ cups frozen mixed vegetables (carrots, peas, corn, green beans)
About the ingredients
Butter is the flavor base—don’t skimp here and use real butter, margarine kills depth. Yellow onions best for sweet undertones. Cremini mushrooms add earthiness but white buttons work if lighter is preferred. Garlic should be fresh; powder is a backup but loses punch and can brew bitterness when cooked too long. Chicken broth must be low sodium; too salty broth ruins balance. Condensed cream of chicken soup is convenience and richness—sub with homemade white sauce if time allows but prep slows. Poultry seasoning trimmed down, too much and you end with off bitterness. Salt and pepper added early then adjusted prevent over or under seasoning. Egg noodles swap for sturdier bite than basic pasta. Shredded chicken can be leftover roast or rotisserie. Frozen veg mix optional but adds color, nutrients, pop of garden freshness. Heavy cream gives luscious silk; half-and-half or sour cream can be swapped for tang or lighter mouthfeel but careful not to curdle. Keep staples on hand for easy fixes during cooking.
Method
- Begin melting butter over medium heat in a large heavy skillet or Dutch oven. Butter should foam softly without browning. Add chopped onions; let them cook slowly stirring occasionally. Look for a soft translucence, no harsh edges, usually 4 to 7 minutes. They’ll smell sweet and mellow, almost candy-like. Throw in mushrooms once onions are translucent. Mushrooms shed moisture, then take on light golden spots, about 4 minutes. They’ll come alive with an earthy aroma. Add fresh minced garlic last; too long and it turns bitter. One full minute max until you smell that heady punch, then stop.
- Pour in chicken broth and condensed cream of chicken soup. Whisk vigorously to dissolve soup lumps while you pour. Poultry seasoning added here—drop it back 20 percent from old recipes; overdoing these dried herbs dulls flavor. Season with half measured salt and pepper; adjust later. Slide in the egg noodles. Bring mixture to a lively boil for at least 4 minutes before turning down heat. Cover, simmer gently so noodles cook through but hold a firm bite—around 8 to 10 minutes total cooking here. Stir once halfway to prevent sticking and check liquid level. Noodles releasing starch helps thicken sauce. Almost al dente, firm but tender is the goal. Overcooked noodles turn mushy and ruin texture.
- Dump in shredded chicken, heavy cream, and frozen vegetables. No need to thaw first—the heat from the pot will finish the veg and simmer flavors meld together. Keep uncovered now. Let the sauce bubble gently while stirring occasionally. Within 4 to 7 minutes sauce should thicken to a luscious clingy coat, veggies tender but not mush, chicken warmed and juicy. This stage smells rich, creamy, savory with little mushroom undertones. Sauce thickens more as it cools; watch not to overreduce or you'll get clumpy mess. Taste, tweak salt and pepper last. Let it rest for 5 before serving to set flavors. Heavier cream can be swapped for half-and-half or sour cream for tang if desired.
Cooking tips
Start slow with butter and onions—heat too high burns onions before softening. Mushrooms must brown gently; steaming them loses flavor. Garlic added last; overheated garlic turns acrid. Pour liquids and whisk to prevent lumps from canned soup. Noodles should bubble gently but vigorously to cook evenly; stir once mid-point only to avoid broken noodles and sticking. Watch for the subtle change when noodles become pliable but not mushy. Frozen veg added last avoids overcooking mush. Sauce consistency is delicate—bubbles become glossy and cling without looking dry. Stirring at this point helps testing thickness. Overcooked? Dilute with broth or cream. Too thin? Simmer uncovered but don’t rush or risk sticking. Taste before serving—salt and pepper last because chicken and soup bring salt. Let rest to cool and thicken before plating; raw heat ruins texture and flavor. Efficiency tip: shred chicken while onions sweat to maximize timing. Cleanup minimal but heavy pot or skillet needed for even heat and control. I’ve ruined batches by rushing or ignoring visual cues. Watch the skillet; listen to the sizzle and smell your way through.
Chef's notes
- 💡 Butter melts slow, foam soft not brown. Too hot? Onions burn, lose sweetness. Stir occasionally. Onions soften clear, edges gone. Mushrooms next. Brown spots show moisture loss. Earth aroma hits quick, say around 4 minutes. Fresh garlic last, only one minute max. Longer and bitterness creeps. Timing crucial to keep brightness and avoid acrid bite.
- 💡 Pour broth and cream soup in cold whisk, fast dissolution stops lumps. Poultry seasoning cut down 20 percent. Herbs overwhelm quickly. Half salt start. Pepper same. Noodles slip in, listen for steady boil. Stir once midway to avoid breakage. Lid on, simmer gently. 8 to 10 minutes cook chance. Noodles release starch, thicken sauce slowly. Watch firmness not mush. Texture wrecked by overcooking.
- 💡 Chicken shredded cold or leftover, toss in frozen veg keep frozen. No thaw needed. Heat will finish. Sauce bubbles slow, stirs help test cling. Thickness builds, shine coat forms. If too thin simmer uncovered briefly. Too thick splash broth or cream. Taste last, salt and pepper adjust final punch. Rest 5 minutes off heat, flavors meld, sauce perks thicker. Skip rush or sauce breaks.
- 💡 Sub half-and-half or sour cream can swap heavy cream for tang or lighter feel. Careful with sour cream, can curdle if too hot or old. Fresh garlic best avoid powder if possible. Powder cooks uneven, bitter note if too long heat. Cremini mushrooms add more earth but white buttons work for subtle. Broth must be low sodium or dish too salty regardless of final seasoning.
- 💡 Use egg noodles over regular pasta for chew, bite holds better in thick sauce. Don’t stir too much once noodles in or mush happens. Watch sauce consistency frequently, look for glossy bubbles, not dry or watery. Shred chicken while onions sweat to save steps. Heavy pot or cast iron skillet best for heat control and cleanup minimal. Rush ruins layers, smell garlic, hear sizzle, eyes on browning.
Common questions
How to avoid mushy noodles?
Start with firm noodles. Stir once not more. Lid on simmer gentle. Test texture early. Too long timing wrecks bite. Use egg noodles for sturdier texture over pasta. Boil lively before lowering heat. Keep watch.
Can I use fresh chicken?
Roast or shredded cooked best for layering flavors and texture. Fresh raw cooks in but tough to time cooking. Add shredded after noodles near done. Finish cooking off heat or simmer short. Alternatives like rotisserie easy for speed and taste consistency.
What if sauce too thin?
Simmer uncovered slow till thickens. Low heat best avoid burning. Add starch from noodles helps. If stuck too thin, splash broth or cream to adjust, then simmer again. Avoid rushing or sauce breaks texture. Salt and seasoning last after thickness right.
How to store leftovers?
Fridge airtight container good up to 3 days. Sauce thickens cold. Reheat gently covered on low. Add splash broth or cream when warming to loosen. Freeze okay but sauce may split. Defrost overnight best, stir frequently while warm-up. Texture shifts normal upon reheating.
