Forget bland chicken and watery fillings. This isn’t just another dinner recipe; it’s the Ultimate One-Pot Chicken Pot Pie Casserole, a culinary masterpiece where classic comfort food meets intense flavor and absolute simplicity. Imagine a rich, creamy sauce enveloping tender chicken, hearty egg noodles, and a medley of vibrant vegetables, all simmering together in a single skillet. You get that deeply satisfying, “cooked all day” taste, but in reality, this incredible meal comes together in just about 30 minutes. It’s the perfect solution for a cozy, delicious, and stress-free weeknight dinner that truly delivers on flavor without the fuss.
Life is busy, and sometimes the thought of multiple pots, intricate steps, and a mountain of dishes is enough to deter us from cooking a truly comforting meal. That’s precisely why this One-Pot Chicken Pot Pie Casserole is a game-changer. It eliminates the need for endless cleanup and complex techniques, proving that extraordinary flavor doesn’t have to come with an extraordinary effort. Every ingredient is carefully chosen to contribute to a harmonious, savory experience that will have everyone asking for seconds. It’s more than just a recipe; it’s a promise of deliciousness and ease, designed for modern life without compromising on the nostalgic taste of homemade goodness.
Essential Ingredients for Your Skillet Pot Pie
Crafting the perfect One-Pot Chicken Pot Pie Casserole starts with a selection of fresh, high-quality ingredients. Each component plays a vital role in building the layered flavors and creamy texture that defines this comforting dish. Here’s a closer look at what you’ll need and some helpful tips for each:
- Olive Oil: A foundational ingredient for sautéing. Olive oil provides a lovely base flavor and helps brown the chicken and vegetables beautifully. You can also use avocado oil or another neutral cooking oil if preferred.
- Chicken Thighs or Breasts: For juicy, flavorful results, I recommend using boneless, skinless chicken thighs, which tend to stay more tender. However, chicken breasts are also an excellent choice if you prefer leaner meat. For an even quicker meal, use pre-cooked chicken, such as rotisserie chicken or leftover shredded chicken. Just dice it into 1-inch cubes.
- Chicken Rub or Seasoning: The secret to truly flavorful chicken lies in its seasoning. While any good chicken rub will work, I find a simple blend of onion powder, garlic powder, dried oregano, and basil provides that classic, savory pot pie essence. Adjust to your taste preferences; a pinch of dried thyme or rosemary can also be wonderful additions.
- Salt and Pepper: Essential for seasoning at every stage. Don’t be shy – proper seasoning ensures depth of flavor throughout the casserole.
- Onions, Carrots, and Celery: This trio, often called mirepoix, is the aromatic backbone of most savory dishes, and it’s indispensable for chicken pot pie. These vegetables provide sweetness, earthiness, and a foundational savory note. Pro Tip: To save significant time and effort, look for pre-chopped mirepoix (sometimes labeled “soup mix” or “stew blend”) in the produce section of your grocery store. It’s a fantastic shortcut!
- Peas: Frozen peas are my go-to for convenience and vibrant color. They don’t require thawing and cook quickly, adding a burst of sweet freshness to the rich sauce. Fresh peas can also be used when in season.
- Garlic: Minced fresh garlic adds an irreplaceable aromatic punch. While garlic powder can be used in a pinch, fresh garlic truly elevates the flavor profile.
- Flour: All-purpose flour is used to create a roux, which thickens the sauce and gives it a smooth, velvety consistency. If you need a gluten-free option, you can experiment with a gluten-free all-purpose flour blend or use cornstarch slurry (mixed with a little cold water) at the end of cooking to thicken.
- Egg Noodles: These wide, tender noodles are perfect for soaking up the creamy sauce and making this casserole extra hearty. They cook relatively quickly directly in the sauce. Alternatively, other pasta shapes like penne, rotini, or bow tie pasta work well, though cooking times might vary slightly. Ensure they are fully submerged in liquid for even cooking.
- Broth: Chicken broth forms the liquid base of our creamy sauce. I highly recommend using chicken bone broth for its enhanced flavor and nutritional benefits, including higher protein content compared to standard chicken broth. Vegetable broth can also be substituted if preferred.
- Milk: Any type of milk will work here. Whole milk will yield the richest and thickest sauce, but 2% or skim milk can also be used for a lighter version, though the sauce might be slightly thinner. For an even more decadent casserole, heavy whipping cream or half-and-half are excellent choices.
Having all your ingredients prepped and ready before you start cooking, also known as “mise en place,” will make the entire cooking process smoother and more enjoyable. Dice your chicken, chop your vegetables, measure out your seasonings, and have your broth and milk at hand. This simple step transforms the cooking experience into a seamless flow, allowing you to focus on the delicious aromas and the comforting transformation of your ingredients into a magnificent meal.
Unlocking Authentic Pot Pie Flavor
Even without a traditional pie crust, this One-Pot Chicken Pot Pie Casserole captures all the beloved flavors of its classic counterpart. The creamy, herb-infused sauce combined with tender chicken and a colorful medley of vegetables instantly transports you to that comforting, nostalgic place. But if you’re truly craving that traditional pot pie experience, there are several ways to enhance it:
- Biscuits are Your Best Friend: The easiest way to evoke the classic pot pie feeling is to serve this casserole with warm, flaky biscuits. You can simply place a freshly baked biscuit on top of your serving and let it soak up all that creamy goodness. Frozen biscuits are a fantastic shortcut, often reminding me of the comforting biscuits my granny used to make.
- Cornbread Companions: For a delightful Southern twist, pair this casserole with my Southern Cornbread Muffins or a slice of my Southern Cornbread Recipe. The slightly sweet, crumbly texture of cornbread makes an excellent contrast to the savory casserole.
- Explore More Pot Pie Delights: If you love the concept of pot pie, be sure to check out some of my other favorite recipes, like Chicken Pot Pie with Canned Biscuits for a quick traditional take, Chicken and Dumplings with Biscuits for another cozy classic, and my unique Seafood Pot Pie for a delicious variation.
Crafting Your One-Pot Chicken Pot Pie: Step-by-Step Guide
Get ready to create a truly spectacular meal with minimal fuss. This one-pot method streamlines the cooking process without sacrificing any of the rich, comforting flavors you expect from a classic chicken pot pie. Follow these detailed steps to bring this creamy casserole to life.
- Cook the Chicken: Begin by heating a large, sturdy skillet (a cast-iron skillet works wonderfully) over medium heat. Add your olive oil, then introduce the diced chicken pieces. Season generously with your chosen chicken rub or a blend of onion powder, garlic powder, oregano, and basil, along with salt and pepper. Cook the chicken, stirring occasionally, until it’s beautifully browned on all sides and no longer pink in the center. This browning step is crucial for developing deep, savory flavors.
- Add the Veggies: Once the chicken is cooked, toss in the diced carrots, onions, celery, and minced garlic, along with the frozen peas. Sauté these vibrant vegetables for about 5-7 minutes, stirring frequently. You’ll know they’re ready when the onions become translucent and softened, and the garlic releases its fragrant aroma, mingling with the other ingredients.
- Build the Creamy Base with Flour: Sprinkle the flour evenly over the chicken and vegetable mixture in the pan. Stir continuously for 1-2 minutes, allowing the flour to cook out its raw taste and coat all the ingredients. This creates a flavorful roux, which is the thickening agent for our rich sauce. Ensure there are no dry pockets of flour to avoid lumps.
- Infuse Flavor with Broth: Gradually pour in the chicken broth, stirring constantly to ensure the flour fully incorporates and the mixture begins to thicken smoothly. Continue to stir until the sauce is smooth, free of lumps, and visibly thickening. The broth will pick up all the delicious browned bits from the bottom of the pan, adding another layer of flavor.
- Cooking the Noodles to Tender Perfection: Now, add the egg noodles to the skillet. Give them a good stir, making sure they are completely submerged in the liquid. This is vital for them to cook evenly and absorb the delicious sauce. If the liquid doesn’t quite cover the noodles, add a splash more broth or water until they are mostly covered. Stir in a little more seasoning (chicken rub, salt, and pepper) at this stage to ensure the noodles are also flavorful. Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, or until the noodles are tender. Remember to stir every few minutes to prevent sticking and ensure even cooking; add more liquid if the casserole seems to be drying out.
- Achieving the Ultimate Creaminess: Once the noodles are perfectly tender, remove the lid. Pour in the milk (or heavy cream/half-and-half for extra richness) and stir everything until the sauce becomes wonderfully creamy and smooth. This final addition enriches the sauce, giving it that luxurious, comforting pot pie consistency.
- Final Touches and Serving: Taste the casserole and adjust the seasonings as needed. This is a critical step – cooking the noodles can sometimes mellow the overall flavor, so don’t hesitate to add more salt, pepper, or your favorite herbs to really make the flavors pop. Serve immediately, perhaps with an optional warm biscuit on the side for that authentic pot pie experience. Enjoy your effortless, deeply satisfying one-pot meal!
Storing and Reheating Your Casserole
This One-Pot Chicken Pot Pie Casserole is so delicious, you might not have many leftovers! But if you do, it stores and reheats beautifully with a few simple tips to maintain its creamy texture and rich flavor.
- Refrigeration: Allow the casserole to cool completely before transferring it to an airtight container. It can be stored safely in the refrigerator for up to 3-4 days.
- Freezing: While best enjoyed fresh, this casserole can be frozen for longer storage. Place cooled leftovers in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the noodles might become slightly softer after freezing and reheating.
- Reheating on the Stovetop: This is my preferred method for reheating. Transfer the desired amount of casserole to a skillet over medium-low heat. As it heats, the sauce may thicken or dry out. To restore its creamy consistency, add a splash of chicken broth, vegetable broth, or milk (about ¼ to ½ cup per serving) and stir gently until warmed through and saucy again. This replenishes moisture and prevents it from becoming mushy.
- Reheating in the Microwave: For a quick reheat, place a single serving in a microwave-safe dish. Add a tablespoon or two of broth or milk before heating. Microwave on medium power, stirring every minute, until heated through. Adding extra liquid is crucial here to prevent dryness.
- Important Tip for Moisture: Regardless of the reheating method, always add a little extra liquid (broth or milk) to your leftovers. Noodles tend to absorb a lot of liquid as they sit, and adding moisture will bring back that fresh, creamy consistency you love, ensuring your reheated casserole tastes just as good as the first time.
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.
Author: Brandi Crawford
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Dinner, Lunch
Cuisine: American
Servings: 4 servings
Calories: 443 kcal
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Equipment
- 12 inch Cast Iron Skillet
Ingredients
- 1 teaspoon olive oil
- 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 olive oil and 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.
- Cook the chicken for a few minutes until it’s cooked through and no longer pink. Add the carrots, onions, celery, garlic, and peas. Sauté until the onions and garlic are translucent and fragrant.
- Sprinkle the flour throughout the pan and stir. Add the flour in stages to prevent clumping and over-drying.
- Add the broth to the pan and stir. Mix well until everything is combined and the flour is fully incorporated. The mixture will thicken.
- 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 is important for the noodles to soften.
- 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. This is important, because once the noodles have cooked, the flavor can taste a little bland. Make sure you add some flavor!
- Pair with optional biscuits.
Chef’s Notes & Pro Tips
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, adding an extra layer of richness and health benefits.
- 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, skipping the initial chicken cooking step.
- Frozen peas, carrots, corn, or mixed veggies are perfect here. I don’t typically thaw them; simply add them frozen. For best results, I will rinse them under cold water and then dry them before adding them to the recipe to remove any ice crystals and ensure they don’t water down the sauce.
Nutrition Information
Serving: 1 serving | Calories: 443kcal | Carbohydrates: 33g | Protein: 48g | Fat: 10g
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.
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Frequently Asked Questions and Recipe Pro Tips
Got questions about making the perfect One-Pot Chicken Pot Pie Casserole? You’re in the right place! Here are answers to some common inquiries and extra tips to ensure your casserole is a resounding success.
Absolutely! This recipe is incredibly versatile and perfect for utilizing leftover or store-bought rotisserie chicken. Simply shred the cooked chicken and add it to the skillet during the vegetable sauté stage, allowing it to warm through and soak up the delicious flavors. This saves you a significant amount of cooking time.
Nope, that’s the real beauty and convenience of this one-pot recipe! The egg noodles cook directly in the creamy sauce, absorbing all the savory flavors as they soften. This not only infuses the noodles with taste but also means one less pot to wash, making cleanup a breeze.
I find that wide egg noodles are ideal for this casserole. Their broad surface area allows them to absorb the creamy sauce beautifully, and their hearty texture holds up well without getting mushy. However, any shape of egg noodle you have on hand will work wonderfully. Just ensure they are fully submerged in the liquid during cooking.
Yes, you can certainly substitute other pasta shapes! Penne, rotini, or even bow ties are excellent alternatives that will create a satisfying texture. Keep in mind that different pasta shapes and brands can have varying cooking times, so watch the casserole closely and adjust the liquid (broth or water) as needed to ensure the pasta cooks to al dente perfection.
This casserole is a great candidate for meal prep! You can cook the entire dish, let it cool completely, and then store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, be sure to add a generous splash of broth or milk to loosen the sauce and restore its creamy consistency, as the noodles will have absorbed much of the liquid.
While this chicken pot pie casserole is undeniably at its best when served fresh, you can freeze leftovers if you wish. Transfer cooled casserole to a freezer-safe container and freeze for up to 2-3 months. To enjoy, thaw it in the refrigerator overnight. Reheat gently on the stovetop or in the microwave, adding extra broth or milk as needed to refresh the sauce.
Absolutely, frozen vegetables are your friend in this recipe! Frozen peas, carrots, corn, or a mixed vegetable blend are perfect. There’s no need to thaw them beforehand; simply add them to the skillet directly from the freezer. They will cook quickly and add a lovely freshness and color to the casserole.
The magic is in the combination of a rich, herb-infused creamy sauce, tender chicken, and the classic trio of peas, carrots, and celery. These elements are the heart and soul of traditional pot pie. The egg noodles then act as a cozy, carb-filled base, delivering that satisfying comfort without the need for a pastry crust.
The flour added early in the recipe creates a roux that naturally thickens the sauce. If you prefer an even thicker consistency after the noodles are cooked, you have a couple of options: you can let the casserole simmer uncovered for a few extra minutes to allow more liquid to evaporate, or you can stir in a small slurry of cornstarch (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened to your liking.
You most certainly can, and it will result in an even richer, more luxurious, and decadent sauce! Both heavy cream and half-and-half will yield a thicker and silkier texture, making this comfort food even more indulgent.
To prevent the noodles from sticking, ensure two key things: first, make sure there is sufficient liquid in the pot to completely submerge them while they cook. Second, remember to give the casserole a good stir every 4-5 minutes during the simmering process. This helps to separate the noodles and ensures they cook evenly without clumping at the bottom of the pan.
For an extra layer of gooey comfort, absolutely! A handful of shredded cheddar, Monterey Jack, or even Parmesan cheese can be stirred into the casserole just before serving. The warmth of the dish will melt the cheese, creating a delightful, creamy, and cheesy finish that will elevate the flavor even further.
Perfect Pairings for Your Chicken Pot Pie Casserole
One of the many beauties of this One-Pot Chicken Pot Pie Casserole is that it’s a complete meal all on its own. Packed with protein, vegetables, and a satisfying carb, it truly needs no accompaniment. However, if you’re looking to elevate your dining experience or simply add a little something extra, here are some delightful pairing suggestions:
- Simple Side Salad: A crisp, fresh green salad with a light vinaigrette dressing offers a refreshing contrast to the rich and creamy casserole. The bright flavors and crunchy texture of fresh greens provide balance, making the meal feel even more satisfying.
- Roasted Vegetables: While the casserole already includes vegetables, a side of simply roasted green beans, asparagus, or broccoli can add another layer of flavor and texture. Roasting brings out their natural sweetness and a slight caramelization that pairs beautifully.
- Crusty Bread or Dinner Rolls: Beyond biscuits, a warm, crusty baguette or soft dinner rolls are perfect for soaking up every last bit of that luscious, creamy sauce. Garlic bread or cheese bread could also add an indulgent touch.
- Corn on the Cob: During warmer months, a side of sweet corn on the cob or a small bowl of corn kernels (fresh or frozen) would complement the existing flavors without overwhelming them.
- Fruit Salad: For a lighter, sweeter counterpoint, a simple fruit salad with seasonal berries, melon, or grapes can be a wonderful palate cleanser after the hearty casserole.
No matter how you choose to serve it, this One-Pot Chicken Pot Pie Casserole is destined to become a staple in your recipe rotation. It’s the ultimate combination of convenience, comfort, and undeniable flavor, proving that a truly satisfying homemade meal can be achieved effortlessly. So go ahead, gather your ingredients, fire up that skillet, and get ready to enjoy a dish that feels like a warm hug!