Description
This one-pot chicken pot pie noodles recipe combines tender shredded rotisserie chicken, wide egg noodles, and a medley of vegetables in a creamy, comforting sauce. Ready in just 30 minutes, this dish offers the classic flavors of chicken pot pie in a quick stovetop meal 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
- Cook Aromatics: Heat the butter over medium heat in a large skillet or Dutch oven fitted with a lid. Add the finely diced onions and cook, stirring occasionally, for 3 to 5 minutes until they turn translucent. Then add the sliced mushrooms and cook for an additional 3 minutes until lightly browned. Finally, stir in the minced garlic and cook for about 1 minute until fragrant.
- Add Broth and Noodles: Pour in the chicken broth, cream of chicken soup, poultry seasoning, salt, and black pepper. Whisk these ingredients together until well combined. Add the wide egg noodles and bring the mixture to a boil. Once boiling, cover the pot and cook for 7 to 8 minutes, stirring once or twice, until the noodles are nearly al dente.
- Finish the Dish: Stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Cook uncovered for 3 to 5 minutes, or until the sauce thickens slightly and the vegetables reach your desired tenderness. Taste and adjust seasoning with additional salt and pepper if needed. Let the dish cool slightly before serving as the sauce thickens further upon standing.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- If you prefer, omit mushrooms or use fresh vegetables according to your taste or what you have on hand.
- Using rotisserie chicken speeds up prep and adds great flavor, but leftover cooked chicken works well too.
- Stir frequently when cooking noodles to prevent sticking to the bottom of the pot.
- The sauce may thicken further as it cools; add a splash of broth or water if reheating and it becomes too thick.
