Description
This One-Pot Chicken Pot Pie Noodles recipe offers a comforting and easy-to-make meal, combining tender shredded chicken, wide egg noodles, and mixed vegetables in a creamy sauce seasoned with poultry spices. Cooked all in one pot, this dish minimizes cleanup while delivering hearty and satisfying flavors reminiscent of a classic chicken pot pie.
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 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 translucent. Add the sliced mushrooms (if using) and cook for an additional 3 minutes until lightly browned. Then, add the minced garlic and cook for about 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in the chicken broth and the cream of chicken soup. Add poultry seasoning, salt, and black pepper. Whisk everything together until well combined.
- Cook Noodles: Add the wide egg noodles to the pot and bring the mixture to a boil. Cover with the lid and cook for 7 to 8 minutes, stirring once or twice, until the pasta is nearly al dente.
- Combine Chicken and Vegetables: Stir in shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Continue cooking 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 if needed.
- Serve: Allow the dish to cool slightly before serving. The sauce will continue to thicken as it cools, delivering a creamy and comforting finish to your meal.
Notes
- You can omit mushrooms if preferred or substitute with other vegetables like peas or carrots.
- Using low sodium chicken broth helps control the overall saltiness of the dish.
- Rotisserie chicken is a convenient shortcut, but cooked leftover chicken or freshly cooked chicken breast can be used as well.
- The sauce thickens further as it cools, so take care not to over-thicken during cooking.
- For a dairy-free version, substitute heavy cream with coconut cream or a non-dairy alternative.
