Can I use homemade chicken instead of rotisserie chicken?

Absolutely! About 3 cups of any cooked, shredded, or diced chicken will work perfectly. This is a great recipe for using leftover roasted chicken or poached chicken breasts. Just be sure your chicken is fully cooked before adding it to the pot.

What can I use instead of cream of chicken soup?

If you prefer to avoid canned soup, you can make a quick homemade version by whisking together 2 tablespoons butter with 2 tablespoons flour, then gradually adding 1 cup of milk and cooking until thickened. Season with a bit of chicken bouillon or extra poultry seasoning. Alternatively, you can use cream of mushroom or cream of celery soup for different flavor profiles.

Can I make this dish ahead of time for a busy weeknight?

Yes! You can prepare this dish up to the point of adding the noodles, then refrigerate the base. When ready to serve, bring the base back to a simmer, add the noodles, and continue with the recipe. This saves you about 15 minutes on a busy evening.

My family doesn't like mushrooms. What can I substitute?

Simply omit the mushrooms without replacing them, or add extra vegetables your family enjoys. Diced celery is a classic pot pie ingredient that adds nice texture and flavor. You could also add a bit more onion for additional flavor depth.

One-Pot Chicken Pot Pie Noodles Recipe

Description

This hearty One-Pot Chicken Pot Pie Noodles recipe is the ultimate comfort food, combining the rich, creamy taste of a classic pot pie with the ease of a one-pot meal. Packed with tender rotisserie chicken, egg noodles, and mixed vegetables in a savory sauce, this dish is perfect for a cozy family dinner or quick weeknight meal. It’s flavor-packed, easy to make, and eliminates the need for extra cleanup since everything comes together in one skillet!

Ingredients

Units Scale

Base Ingredients

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

Sauce & Seasonings

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

Noodles and Add-ins

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 Aromatics
Heat the butter over medium heat in a large skillet or Dutch oven with a lid. Once melted, add the diced onions and cook for 3 to 5 minutes, stirring occasionally, until just translucent. If using mushrooms, add them next and cook for about 3 minutes or until lightly browned. Finally, add the minced garlic and sauté for about 1 minute or until fragrant.
Mix Sauce and Cook Noodles
Pour in the chicken broth and cream of chicken soup, then whisk to combine. Stir in the poultry seasoning, salt, and black pepper. Add the egg noodles and bring the mixture to a gentle boil. Cover with the lid and cook for 7 to 8 minutes, stirring occasionally, until the noodles are nearly al dente.
Combine and Simmer
Add the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream to the pot. Cook uncovered for an additional 3 to 5 minutes, stirring frequently, until the sauce thickens slightly and the vegetables are tender. The sauce will continue to thicken more as it cools. Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve and Enjoy
Allow the dish to cool slightly before serving for the best flavor and consistency. Enjoy this creamy comfort meal straight from the pot!

Notes

If you don’t have rotisserie chicken, you can use skinless, boneless chicken breasts or thighs. Cook and shred them beforehand.
Feel free to customize with your favorite vegetables, such as peas, carrots, or corn.
For a richer flavor, consider substituting a portion of the chicken broth with white wine.
Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or broth to refresh the creamy texture.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 22g
Cholesterol: 90mg