Description
A comforting and easy-to-make One-Pot Chicken Pot Pie Noodles recipe combining tender chicken, creamy sauce, mushrooms, and vegetables with wide egg noodles for a hearty, family-friendly meal ready in just 30 minutes.
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 diced onions and cook, stirring occasionally, for 3 to 5 minutes until they become translucent. Then add the sliced mushrooms and sauté for about 3 minutes until they are lightly browned. Finally, stir in 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, then add poultry seasoning, salt, and black pepper. Whisk everything together well to combine all flavors evenly.
- Cook Noodles: Add the wide egg noodles to the mixture and bring it to a boil. Once boiling, cover the pot and cook for 7 to 8 minutes, stirring one or two times during cooking, until the noodles are nearly al dente.
- Finish and Thicken Sauce: Remove the lid and stir in the shredded rotisserie chicken, heavy cream, and thawed frozen mixed vegetables. Cook uncovered for an additional 3 to 5 minutes until the sauce thickens slightly and the vegetables are tender to your preference. Adjust salt and pepper to taste and allow the dish to cool slightly before serving.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- The mushrooms are optional but add depth to the dish.
- The sauce will continue to thicken as it cools, so avoid overcooking.
- Feel free to substitute vegetables based on preference or seasonality.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, but sauce consistency may vary.
