Description
A comforting and easy one-pot chicken pot pie noodle dish combining tender shredded rotisserie chicken, hearty egg noodles, and mixed vegetables in a creamy, flavorful sauce. Ready in just 30 minutes, this recipe is perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
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
- 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
Instructions
- Sauté the Aromatics: Heat the butter over medium heat in a large skillet or Dutch oven with a lid. Add the finely diced onions and cook, stirring occasionally, for 3 to 5 minutes until just translucent. Add the mushrooms (if using) and cook for approximately 3 minutes until lightly browned. Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and cream of chicken soup. Stir in poultry seasoning, salt, and black pepper, whisking everything together until well combined. Add the wide egg noodles and bring the mixture to a boil.
- Cook the Noodles: Cover the skillet or pot and cook the noodles for 7 to 8 minutes, stirring once or twice during cooking, until the pasta is nearly al dente.
- Add Chicken and Vegetables: Stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Continue to cook uncovered for 3 to 5 minutes until the sauce has thickened slightly and vegetables are tender to your preference. The sauce will thicken further as it cools. Adjust seasoning with additional salt and pepper to taste.
- Serve: Allow the dish to cool slightly before serving. Enjoy your creamy, flavorful one-pot chicken pot pie noodles!
Notes
- You can skip mushrooms if you prefer or substitute with other vegetables like peas or carrots.
- Use low sodium broth and adjust salt to keep the dish from becoming too salty.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth or cream to loosen the sauce if needed.
