Description
This One-Pot Chicken Pot Pie Noodles recipe offers a comforting, creamy, and flavorful twist on the classic chicken pot pie, combining tender shredded rotisserie chicken, wide egg noodles, and mixed vegetables in a rich sauce made with cream of chicken soup and chicken broth. Ready in just 30 minutes, it’s an easy and satisfying meal perfect for busy weeknights.
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 unsalted 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 are just translucent. Then add the sliced mushrooms (if using) 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 Broth and Soup: Pour in the chicken broth and add the can of cream of chicken soup. Season with poultry seasoning, salt, and black pepper. Whisk everything together until the mixture is well combined.
- Cook Noodles: Add the wide egg noodles to the pot and bring the mixture to a boil. Cover with the lid and let it cook for 7 to 8 minutes, stirring once or twice halfway through, until the noodles are nearly al dente.
- Add Chicken and Veggies: Stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Cook uncovered for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly and the vegetables reach your desired tenderness. The sauce will continue to thicken as it cools.
- Final Seasoning and Serve: Taste the dish and adjust salt and pepper as needed. Allow the pot pie noodles to cool slightly before serving for the best texture and flavor.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Mushrooms are optional but add a nice earthiness and depth.
- You can substitute heavy cream with half-and-half for a lighter version.
- For a gluten-free option, use gluten-free egg noodles or pasta.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
