Description
A comforting and easy one-pot chicken pot pie noodle dish that combines tender rotisserie chicken, wide egg noodles, creamy sauce, and vegetables. Perfect for a quick weeknight meal, this recipe uses simple ingredients and finishes with a rich, creamy texture.
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 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 until just translucent. Add the sliced mushrooms and sauté for about 3 minutes until lightly browned. 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 to combine all ingredients thoroughly. Add the wide egg noodles, bring the mixture to a boil, then cover and cook for 7 to 8 minutes, stirring once or twice, until the noodles are nearly al dente.
- Incorporate Chicken and Vegetables: Stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Cook uncovered for 3 to 5 minutes, allowing the sauce to thicken slightly and the vegetables to become tender. Adjust salt and pepper to taste. Let the dish cool slightly before serving as the sauce will continue to thicken upon standing.
Notes
- Use low sodium or unsalted chicken broth to control salt levels.
- Mushrooms are optional but add an earthy flavor and extra texture.
- Stir occasionally when cooking noodles to prevent sticking.
- The sauce thickens more as it cools—avoid overcooking to maintain a creamy texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
