Description
This One-Pot Chicken Pot Pie Noodles recipe combines the comforting flavors of classic chicken pot pie with the convenience of a one-pot meal. Tender shredded rotisserie chicken, creamy sauce, and wide egg noodles come together with vegetables in a quick, stovetop dish perfect for a hearty family dinner.
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
Broth and Seasoning
- 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 Components
- 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
- Prepare the 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 turn translucent. Add the sliced mushrooms and cook for about 3 minutes until they are lightly browned. Finally, add the minced garlic and cook for about 1 minute until fragrant.
- Combine broth and noodles: Pour in the chicken broth and cream of chicken soup, then add poultry seasoning, salt, and black pepper. Whisk everything together to combine. 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, until the noodles are almost al dente.
- Add chicken and vegetables: Stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Cook uncovered for another 3 to 5 minutes until the sauce thickens slightly and the vegetables are tender. Taste and adjust salt and pepper as needed. Let the dish cool slightly before serving to allow the sauce to thicken more.
Notes
- Using rotisserie chicken saves cooking time and adds great flavor.
- Mushrooms are optional but add a nice earthiness to the dish.
- You can substitute frozen mixed vegetables with fresh peas, carrots, or corn as preferred.
- If the sauce becomes too thick upon cooling, stir in a splash of chicken broth or water when reheating.
- Heavy cream can be replaced with half-and-half for a lighter option, but the sauce may be less rich.
