Description
This One-Pot Chicken Pot Pie Noodles recipe is a comforting and easy-to-make dish that combines tender rotisserie chicken, wide egg noodles, and mixed vegetables in a creamy, savory sauce reminiscent of classic chicken pot pie filling. Ready in just 30 minutes, it’s perfect for a quick weeknight meal with minimal cleanup.
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 Components
- 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 vegetables: 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. Next, 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.
- Combine broth and noodles: Pour in the chicken broth and add the cream of chicken soup along with poultry seasoning, salt, and black pepper. Whisk these ingredients together until well combined. Add the wide egg noodles and bring the mixture to a boil. Once boiling, cover the pot and cook for 7 to 8 minutes, stirring once or twice, until the noodles are nearly al dente.
- Finish the dish: Add the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream to the pot. Cook uncovered for an additional 3 to 5 minutes until the sauce thickens slightly and the vegetables reach your preferred tenderness. Adjust seasoning with extra salt and pepper if needed. Let the pot pie noodles cool slightly before serving as the sauce will thicken more upon standing.
Notes
- Using rotisserie chicken makes this recipe quick and convenient, but you can use leftover cooked chicken as well.
- The mushrooms are optional; feel free to omit or substitute with other vegetables like peas or carrots.
- Make sure to stir occasionally to prevent the noodles from sticking or burning on the bottom of the pot.
- The sauce thickens as it cools, so avoid adding too much extra liquid.
- This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
