Description
This One-Pot Chicken Pot Pie Noodles recipe offers a comforting and hearty meal perfect for busy weeknights. Combining tender rotisserie chicken, wide egg noodles, and mixed vegetables in a creamy, flavorful sauce, all cooked in a single skillet or Dutch oven, it’s a quick and satisfying twist on traditional chicken pot pie that requires minimal cleanup.
Ingredients
Scale
Base
- 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 Ingredients
- 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 or until just translucent. Add the sliced mushrooms if using and cook for about 3 minutes or until lightly browned. Add the minced garlic and cook for about 1 minute or until fragrant.
- Add 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. Cover with the lid and cook for 7 to 8 minutes, stirring once or twice, or until the pasta is nearly al dente.
- Finish with Chicken and Vegetables: Stir in the shredded rotisserie chicken, heavy cream, and thawed vegetables. Cook uncovered for 3 to 5 minutes or until the sauce thickens slightly and the vegetables are tender to your liking. The sauce will continue to thicken as it cools. Season with additional salt and pepper if needed. Let the dish cool slightly before serving.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Frozen mixed vegetables can be substituted with fresh ones depending on availability.
- If you prefer a thicker sauce, cook a few minutes longer uncovered.
- Feel free to omit mushrooms if you dislike them or are allergic.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
