Description
This One-Pot Chicken Pot Pie Noodles recipe transforms the classic chicken pot pie flavors into a comforting, easy-to-make noodle dish. Creamy and hearty, with tender shredded rotisserie chicken, mixed vegetables, and wide egg noodles cooked all in one pot, it combines convenience and rich taste perfect for busy weeknights.
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 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 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
- 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 they become translucent. Add the sliced mushrooms (if using) and cook for about 3 minutes until lightly browned. Then add the minced garlic and cook for about 1 minute until fragrant.
- Combine broth and noodles: Pour in the chicken broth and add the cream of chicken soup, poultry seasoning, salt, and black pepper. Whisk everything together to combine uniformly. 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 almost al dente.
- Add chicken and vegetables: Stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Continue cooking uncovered for an additional 3 to 5 minutes until the sauce thickens slightly and the vegetables are tender to your preference. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Allow the pot pie noodles to cool slightly as the sauce will thicken more upon resting. Serve warm for a cozy and fulfilling meal.
Notes
- You can omit mushrooms if you prefer or substitute with other vegetables like peas or carrots.
- Using rotisserie chicken cuts down prep time and adds great flavor, but you can also use leftover cooked chicken.
- The dish thickens as it cools; stir occasionally if reheating to loosen the sauce.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce consistency may vary slightly.
- This recipe is great for meal prepping and reheats well in the microwave or stovetop.
