Chicken Pot Pie Casserole (One-Pot Recipe)
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.
Servings 4 servings
Calories 443kcal
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
These are the spices I use in this recipe:
To season the chicken I use: 1 teaspoon onion powder, 1 teaspoon garlic powder, ¼ teaspoon oregano, salt, and pepper to taste.
To season the whole dish use: 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried basil, ¼ teaspoon oregano, salt, and pepper to taste.
I use chicken bone broth because it has a lot more protein than standard broth.
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.
Frozen peas, carrots, corn, or mixed veggies are perfect here. I don't typically thaw them, but I will rinse them water and then dry them before adding them to the recipe.
Nutrition
Serving: 1serving | Calories: 443kcal | Carbohydrates: 33g | Protein: 48g | Fat: 10g