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

Description

This One-Pot Chicken Pot Pie Noodles recipe is a comforting and hearty dish that combines the classic flavors of chicken pot pie with the ease of a one-pot pasta. Creamy, flavorful, and loaded with tender chicken, egg noodles, and mixed vegetables, this dish brings comfort food to the table in just 30 minutes. Perfect for a cozy family dinner or a fuss-free meal option!

Ingredients

Units Scale

Main Ingredients

3 tablespoons unsalted butter
1/2 small white onion, finely diced
1/2 (8-ounce) container sliced mushrooms (optional)
2 cloves garlic, minced

For the Sauce

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

Additional Ingredients

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

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Instructions

Sauté the Aromatics
Heat the butter in a large skillet or Dutch oven over medium heat. Add the diced onions and sauté for 3 to 5 minutes until they become translucent. Stir in the mushrooms (if using) and cook for another 3 minutes until lightly browned. Finally, add the minced garlic and cook for 1 minute until fragrant.
Prepare the Sauce
Pour in the chicken broth and whisk in the cream of chicken soup, poultry seasoning, salt, and black pepper. Mix everything together until well combined.
Cook the Noodles
Add the egg noodles to the mixture. Bring it to a boil, then cover the skillet or Dutch oven with a lid. Allow the noodles to cook for 7 to 8 minutes, stirring occasionally, until they are nearly al dente.
Incorporate the Final Ingredients
Uncover the pot and stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Cook uncovered for an additional 3 to 5 minutes until the sauce thickens slightly, and the vegetables are tender to your liking. The sauce will naturally continue to thicken as it cools.
Season and Serve
Taste and adjust the seasoning by adding salt and pepper as needed. Allow the dish to cool slightly before serving.

Notes

If you prefer a more traditional pot pie flavor, you can sprinkle a little sage or thyme into the sauce.
The dish thickens as it cools, so avoid adding too much starch to the mix initially.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat over low heat, and you can add a splash of chicken broth or milk to loosen the sauce if needed.
Mushrooms are optional and can be omitted if desired.
For a lower-calorie option, substitute heavy cream with half-and-half.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 700mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 28g
Cholesterol: 115mg