Description
A comforting and easy one-pot Chicken Pot Pie Noodles recipe featuring tender chicken, wide egg noodles, savory mushrooms, and mixed vegetables cooked in a creamy sauce. Ready in just 30 minutes, this hearty dish combines classic pot pie flavors with the convenience of a quick stovetop meal 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
Liquid 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 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 finely diced onions and cook, stirring occasionally, for 3 to 5 minutes until they become just translucent. Add the sliced mushrooms and cook for about 3 minutes until they are lightly browned. Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add Liquids and Noodles: Pour in the chicken broth and add the cream of chicken soup, poultry seasoning, salt, and black pepper. Whisk everything together until well combined. Add the wide egg noodles and bring the mixture to a boil. Cover the pot and cook for 7 to 8 minutes, stirring once or twice, until the pasta is nearly al dente.
- Combine and Simmer: Stir in the shredded rotisserie chicken, heavy cream, and thawed mixed vegetables. Cook uncovered for 3 to 5 minutes until the sauce thickens slightly and the vegetables are tender to your liking. Adjust seasoning with additional salt and pepper as needed. Let the dish cool slightly before serving, noting that the sauce will continue to thicken as it cools.
Notes
- You can omit mushrooms if you prefer or substitute with other vegetables like peas or carrots.
- Using rotisserie chicken saves time, but shredded cooked chicken breast works well too.
- The sauce thickens as it cools; for a thinner sauce, add a splash more chicken broth or cream.
- For extra flavor, sprinkle with fresh thyme or parsley before serving.
