Description
This comforting One-Pot Chicken Pot Pie Noodles recipe combines tender shredded rotisserie chicken, wide egg noodles, and a creamy sauce loaded with vegetables. Made in a single skillet or Dutch oven, this hearty dish delivers classic pot pie flavors in a quick, easy, and family-friendly noodle dinner that’s perfect for busy weeknights.
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 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 sliced mushrooms (if using) and cook for about 3 minutes until they are lightly browned. Add the minced garlic and cook for about 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in the chicken broth and cream of chicken soup. Stir in the poultry seasoning, salt, and black pepper, whisking everything together until well combined.
- Cook Noodles: Add the wide egg noodles to the skillet and bring the mixture to a boil. Cover with the lid and let it cook for 7 to 8 minutes, stirring once or twice, until the pasta is 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 until the sauce thickens slightly and the vegetables are tender to your liking. Season with additional salt and pepper as needed.
- Serve: Allow the dish to cool slightly before serving. The sauce will continue to thicken as it cools, providing a rich and creamy pot pie noodle experience.
Notes
- You can omit mushrooms if preferred or substitute with other vegetables such as peas or carrots.
- For a lower fat option, substitute heavy cream with half-and-half or milk, though the sauce will be less creamy.
- Use low sodium broth and adjust salt to taste to control sodium levels.
- Leftovers can be refrigerated for up to 3 days and reheated gently to retain creaminess.
- Ensure noodles are not overcooked by cooking just until nearly al dente before adding chicken and vegetables.
