Description
This comforting One-Pot Chicken Pot Pie Noodles recipe combines tender shredded rotisserie chicken, wide egg noodles, and a creamy sauce loaded with savory flavors and vegetables, all cooked together in a single skillet or Dutch oven for an easy and satisfying meal that takes just 30 minutes.
Ingredients
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
Liquid and 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
Main 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
Instructions
- Sauté Aromatics: Heat the butter over medium heat in a large skillet or Dutch oven with a lid. Add the diced onions and cook, stirring occasionally, for 3 to 5 minutes until they become just translucent. Then add the sliced mushrooms (if using) and cook for about 3 minutes until lightly browned. Finally, add the minced garlic and sauté for about 1 minute until fragrant.
- Add Liquids and Noodles: Pour in the chicken broth and the can of cream of chicken soup, then sprinkle in the poultry seasoning, salt, and black pepper. Whisk to combine all ingredients thoroughly. Add the wide egg noodles and bring the mixture to a boil. Once boiling, cover and cook for 7 to 8 minutes, stirring once or twice occasionally, until the noodles are nearly al dente.
- Finish with Chicken and Vegetables: Stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Continue cooking uncovered for 3 to 5 minutes, stirring occasionally, until the sauce slightly thickens and the vegetables reach your preferred tenderness. The sauce will thicken more as it cools. Taste and adjust seasoning with additional salt and pepper if desired. Allow to cool slightly before serving.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth and cream of mushroom soup instead.
- Feel free to swap frozen mixed vegetables with fresh ones like peas, carrots, and corn based on availability.
- Using rotisserie chicken speeds up prep, but cooked shredded chicken breast or thighs work well too.
- If you prefer a thicker sauce, reduce the chicken broth by 1/2 cup or add a slurry of cornstarch and water near the end.
- Leftovers store well in the fridge for 3-4 days and reheat gently on the stovetop or microwave with a splash of broth or water.
