Can I use raw chicken instead of rotisserie chicken?

Absolutely! Cut 1.5 pounds of chicken breast or thighs into bite-sized pieces and cook them in the butter before adding the onions. They'll need about 5-7 minutes until no longer pink. Remove, set aside, and add back in when the recipe calls for the rotisserie chicken.

My sauce is too thin. How can I thicken it?

If your sauce isn't thickening enough, mix 1 tablespoon of cornstarch with 1 tablespoon cold water and stir this slurry into the simmering dish. Cook for another 2-3 minutes until it reaches your desired consistency.

Can I make this dish gluten-free?

Yes! Use gluten-free egg noodles or pasta and ensure your cream of chicken soup is gluten-free (or make a quick homemade version with gluten-free flour). The rest of the ingredients are naturally gluten-free.

How can I add more vegetables to this dish?

Feel free to add extra vegetables like diced celery, leeks, or even some baby spinach folded in at the end. Just be mindful of cooking times—harder vegetables should go in earlier, while quick-cooking ones can be added with the frozen vegetable mix.

One-Pot Chicken Pot Pie Noodles Recipe

Name: One-Pot Chicken Pot Pie Noodles Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 1/2 small white onion, finely diced; 1/2 (8-ounce) container sliced mushrooms (optional); 2 cloves garlic, minced; 4 cups low sodium or unsalted chicken broth; 1 (10.5-ounce) can cream of chicken soup; 1/2 teaspoon poultry seasoning; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 (8-ounce) package wide egg noodles (about 4 cups); 3 cups shredded rotisserie chicken; 2 cups frozen mixed vegetables, thawed; 1/2 cup heavy cream

This One-Pot Chicken Pot Pie Noodles recipe transforms the classic comfort food into a quick, hassle-free weeknight dinner that delivers all the cozy flavors you love in traditional pot pie. With tender egg noodles, juicy rotisserie chicken, and vegetables swimming in a creamy, savory sauce, this dish brings comfort food to your table in just 30 minutes. It’s the perfect solution for busy families craving homemade goodness without the fuss of a traditional pie crust!

Why You’ll Love This Recipe

Incredible Comfort Food: All the warm, nostalgic flavors of chicken pot pie without having to mess with pie crust.
True One-Pot Wonder: Everything cooks in a single pot, meaning minimal cleanup and maximum flavor as the ingredients meld together.
Weeknight Friendly: Ready in just 30 minutes from start to finish, making it perfect for busy evenings when you still want something homemade.
Family Approved: The creamy texture and familiar flavors make this a hit with both kids and adults – no battles at the dinner table!

Ingredients You’ll Need

Butter: Creates a rich base for sautéing vegetables and adds a silky texture to the finished dish.
White onion: Provides a sweet, aromatic foundation that infuses the entire dish with flavor.
Mushrooms: Optional but highly recommended for adding earthy depth and meaty texture.
Garlic: Adds that essential punch of flavor that makes everything taste better.
Chicken broth: Forms the savory liquid base that cooks the noodles and creates the sauce.
Cream of chicken soup: The secret shortcut ingredient that instantly adds creaminess and flavor.
Poultry seasoning: A time-saving blend that adds classic chicken pot pie flavor in one step.
Egg noodles: The perfect pasta for this dish as they cook quickly and absorb all the delicious flavors.
Rotisserie chicken: A major time-saver that adds pre-cooked, juicy chicken with minimal effort.
Frozen mixed vegetables: Typically containing peas, carrots, corn, and green beans – the classic pot pie medley.
Heavy cream: Transforms the broth into a luxuriously rich and silky sauce that coats every bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Substitute the rotisserie chicken with leftover turkey, ham, or even cooked Italian sausage for a different flavor profile. For a vegetarian version, try using chickpeas or white beans and vegetable broth.

Noodle Options

While wide egg noodles are traditional, you can experiment with other pasta shapes like bowties, rotini, or even gnocchi. Just adjust cooking time accordingly.

Cream Alternatives

If you’re watching calories, substitute half-and-half or whole milk for the heavy cream. For a dairy-free version, try unsweetened coconut cream or cashew cream.

Make It Cheesy

Add a cup of shredded cheddar, Gruyère, or Parmesan cheese at the end for an extra layer of flavor and creamy richness.

How to Make One-Pot Chicken Pot Pie Noodles

Step 1: Build the Flavor Base

Melt the butter in a large skillet or dutch oven over medium heat. Add diced onions and cook for 3-5 minutes until they become translucent. If using mushrooms, add them now and cook for 3 minutes until lightly browned. Finally, add the minced garlic and cook for just 1 minute until fragrant.

Step 2: Create the Sauce

Pour in the chicken broth and whisk in the cream of chicken soup until smooth. Add poultry seasoning, salt, and pepper, mixing well to incorporate all the flavors.

Step 3: Cook the Noodles

Add the egg noodles to the pot, stirring to ensure they’re submerged in the liquid. Bring everything to a boil, then cover and reduce heat to medium-low. Cook for 7-8 minutes, stirring occasionally to prevent sticking, until the noodles are nearly al dente.

Step 4: Complete the Dish

Add the shredded rotisserie chicken, thawed vegetables, and heavy cream to the pot. Cook uncovered for another 3-5 minutes, stirring gently, until the sauce thickens slightly and the vegetables reach your preferred tenderness. Remember, the sauce will continue to thicken as it cools.

Step 5: Final Seasoning

Taste and adjust seasoning with additional salt and pepper if needed. Let the dish rest for a few minutes before serving to allow the sauce to reach the perfect consistency.

Pro Tips for Making the Recipe

Don’t Rush the Onions: Taking time to properly soften the onions builds a foundation of flavor that makes a huge difference.
Thaw Vegetables First: Draining excess water from frozen vegetables prevents your sauce from becoming watery.
Al Dente Pasta: Stop cooking the noodles when they’re still slightly firm, as they’ll continue to soften in the hot sauce.
Layer Your Seasonings: Season at each stage rather than just at the end for more developed flavor.
Watch Your Liquid: If the mixture seems too dry while cooking, add a splash more broth. If it’s too soupy, cook uncovered a few minutes longer.

How to Serve

Main Meal

Serve these creamy noodles in wide, shallow bowls with a sprinkle of fresh parsley or chives for a pop of color and freshness.

Side Dishes

Pair with a simple green salad dressed with vinaigrette to cut through the richness, or some crusty bread for soaking up every last bit of sauce.

Make It Fancy

For dinner guests, serve with a side of roasted asparagus or brussels sprouts and a glass of unoaked Chardonnay or Pinot Grigio.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more sauce as they sit, so the dish may thicken considerably.

Freezing

While possible, freezing isn’t ideal as the noodles may become mushy when thawed. If you must freeze, do so before adding the cream, then add it fresh when reheating.

Reheating

Gently reheat leftovers on the stovetop over medium-low heat, adding a splash of broth or milk to loosen the sauce. Stir frequently to prevent scorching. Microwave on 70% power, stirring halfway through, for a quicker option.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Absolutely! Cut 1.5 pounds of chicken breast or thighs into bite-sized pieces and cook them in the butter before adding the onions. They’ll need about 5-7 minutes until no longer pink. Remove, set aside, and add back in when the recipe calls for the rotisserie chicken.
My sauce is too thin. How can I thicken it?

If your sauce isn’t thickening enough, mix 1 tablespoon of cornstarch with 1 tablespoon cold water and stir this slurry into the simmering dish. Cook for another 2-3 minutes until it reaches your desired consistency.
Can I make this dish gluten-free?

Yes! Use gluten-free egg noodles or pasta and ensure your cream of chicken soup is gluten-free (or make a quick homemade version with gluten-free flour). The rest of the ingredients are naturally gluten-free.
How can I add more vegetables to this dish?

Feel free to add extra vegetables like diced celery, leeks, or even some baby spinach folded in at the end. Just be mindful of cooking times—harder vegetables should go in earlier, while quick-cooking ones can be added with the frozen vegetable mix.

Final Thoughts

This One-Pot Chicken Pot Pie Noodles recipe brings all the comfort of traditional pot pie to your table without the fuss. It’s become my go-to for those evenings when I want something hearty and homemade but don’t have hours to spend in the kitchen. The combination of tender noodles, succulent chicken, and vegetables bathed in that creamy, savory sauce simply can’t be beat. Give it a try—I guarantee it will earn a permanent spot in your weeknight dinner rotation!