Listen, I’m not here for bland chicken or watery filling, and I know you’re not either. This One-Pot Chicken Pot Pie Casserole is what happens when comfort food meets real seasoning and no stress. You toss everything in one skillet, let it bubble up all creamy and cozy, and just let dinner taste like you worked all day, even though it took 30 minutes.
Chicken Pot Pie Casserole Ingredients
- Chicken Thighs or Breasts: You can also use fully cooked chicken.
- Chicken Rub or Seasoning: (I like to using onion powder, garlic powder, oregano, and basil. See notes in the recipe below)
- Salt and Pepper
- Onions, Carrots, and Celery: My recipe pro tip: Buy the pre-chopped veggies in the produce department. Using these save so much time. I don't love chopping vegetables.
- Peas: I use frozen, but any will work.
- Garlic
- Flour
- Egg Noodles: Penne, rotini, or bow tie pasta also work. The cook time will vary if you don't use egg noodles, so watch the dish closely.
- Broth: I use chicken bone broth because it has a lot more protein than standard broth.
- Milk: Any milk will work. If you use plant based milk, your sauce won't be as thick.
How Do I Make it Taste More Like a Pot Pie?
Be sure to check out my Chicken Pot Pie with Canned Biscuits, Chicken and Dumplings with Biscuits, and Seafood Pot Pie recipes.
Other ways to get that pot pie flavor is pair these with biscuits. You can place one on top and dive in. I love the frozen biscuits, these are the closest I can get to the ones my granny made me growing up. My Southern Cornbread Muffins and Southern Cornbread Recipe work great, too.
How to Make Chicken Pot Pie Casserole
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the Chicken: Heat a skillet over medium heat. Add diced chicken and spices. Cook until no longer pink.
- Add the Veggies: Toss in carrots, onions, celery, garlic, and peas. Sauté until the onions and garlic are translucent and fragrant.
- Add the Flour: Sprinkle flour evenly over the pan, stirring as you go to prevent clumping.
- Pour in the Broth: Slowly add chicken broth and stir until the mixture thickens and the flour is fully incorporated.
- Add the Noodles and Seasoning: Stir in egg noodles along with more spices. Make sure the noodles are fully submerged. Add a splash of broth or water if needed.
- Simmer Until Tender: Lower the heat, cover, and let the noodles cook, stirring every few minutes to prevent sticking. Add more broth or water if it starts to look dry.
- Stir in the Milk: Once the noodles are soft, remove the lid and pour in the milk. Stir until creamy and smooth. Taste and adjust seasoning as needed.
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How to Reheat
Anytime you reheat the dish, add broth or milk to it to prevent it from drying out and becoming mushy. You can reheat it on the stove or in the microwave, just be sure to add moisture or it will dry out and not taste as good.
Chicken Pot Pie Casserole (One-Pot Recipe)
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1-1 ½ pounds raw chicken thighs or breasts Diced into 1 inch cubes. Or you can use fully cooked chicken and skip the steps on cooking it.
- 2-3 teaspoons chicken rub or seasoning Or use my go to: onion powder, garlic powder, oregano, and basil. See notes for the measurements.
- salt and pepper to taste
- ½-1 cup diced onions
- ½-1 cup diced carrots
- ½-1 cup diced celery
- 1 cup peas I used frozen.
- 3-4 garlic cloves Minced.
- ¼ cup flour
- 6 oz egg noodles This was 3 cups for me.
- 3 cups broth Chicken or vegetable broth.
- ¾ cup milk Any milk will work. Heavy whipping cream and half and half also work great.
- Cooked biscuits Optional
Instructions
- Heat a skillet on medium heat and add the diced chicken along with the spices. Use 1 - 1 ½ teaspoons of your favorite chicken rub seasoning, salt, and pepper to taste or see notes below for what I use.1-1 ½ pounds raw chicken thighs or breasts, 2-3 teaspoons chicken rub or seasoning, salt and pepper to taste
- Cook the chicken for a few minutes until it's cooked through and no longer pink. Add the carrots, onions, celery, garlic, and peas. Saute until the onions and garlic are translucent and fragrant.½-1 cup diced onions, ½-1 cup diced carrots, ½-1 cup diced celery, 1 cup peas, 3-4 garlic cloves
- Sprinkle the flour throughout the pan and stir. Add the flour in stages to prevent clumping and over-drying.¼ cup flour
- Add the broth to the pan and stir. Mix well until everything is combined and the flour is fully incorporated. The mixture will thicken.3 cups broth
- Add the egg noodles and 1 -2 teaspoons of chicken rub seasoning, salt, and pepper to taste. (See notes for what I use to season). Ensure the noodles are submerged in liquid. Add additional broth or water if needed. This important for the noodles to soften.6 oz egg noodles
- Adjust the heat on the pan to Low. Place the lid on the pan and cook for 10-15 minutes or until the noodles soften.While the dish simmers, remove the lid and stir every 4-5 minutes to prevent scorching at the bottom of the pan. If the dish appears dry add more broth or water and stir.
- Once the noodles have softened, remove the lid and add the milk. Stir until combined. Taste repeatedly and make adjustments to the spices to suit your taste.¾ cup milk
- Pair with optional biscuits.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Absolutely. This recipe is perfect for using up leftover or rotisserie chicken. Just shred it and toss it right in toward the end to warm through.
Nope, that’s the beauty of this one-pot recipe. The noodles cook right in the same pot with the sauce, soaking up all that creamy flavor.
I like using wide egg noodles — they hold up nicely and don’t get mushy. But any shape you’ve got in the pantry will get the job done.
Yep! Penne, rotini, or even bowties will work fine. Just keep an eye on the cooking time and adjust the broth amount if needed.
You can cook it, cool it, and store it in the fridge for up to 3 days. When you reheat, add a splash of broth or milk to loosen the sauce.
It’s best fresh, but you can freeze leftovers if you’d like. Thaw in the fridge overnight, then reheat gently on the stovetop.
Yes! Frozen peas, carrots, corn, or mixed veggies are perfect here. Just toss them in frozen, no need to thaw.
The creamy sauce, tender chicken, and classic veggie mix bring all those pot pie flavors, no crust needed. The noodles act like your cozy carb base instead.
If you want it thicker, let it simmer uncovered for a few extra minutes. Or stir in a bit more flour or cornstarch slurry.
You sure can. These are both more rich and creamy, so very delicious.
Make sure there’s enough liquid in the pot while they cook and give everything a good stir now and then.
If you want it extra cozy, sprinkle in a handful of shredded cheddar or Parmesan before serving.
What to Pair with Chicken Pot Pie Casserole
I put together this meal so that it has all of the vegetables and protein you need in a meal without a necessary side dish. You can never go wrong with a simple side salad. Roasted vegetables will also work great.
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