Description
A comforting and hearty one-pot chicken pot pie noodle dish that combines tender shredded rotisserie chicken, wide egg noodles, and a creamy sauce infused with mushrooms, garlic, and savory seasonings. Quick to prepare in just 30 minutes, this dish brings all the cozy flavors of traditional chicken pot pie into a simple stovetop 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
- Cook 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 they are translucent. Add the mushrooms and sauté for another 3 minutes until they’re lightly browned. Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in the chicken broth and cream of chicken soup. Stir in the poultry seasoning, salt, and black pepper, whisking everything together to combine well.
- Cook Noodles: Add the wide egg noodles to the pot and bring the mixture to a boil. Cover and let it cook for 7 to 8 minutes, stirring once or twice, until the noodles are nearly al dente.
- Add Chicken and Vegetables: 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.
- Season to Taste and Serve: Adjust salt and pepper as needed. Allow the dish to cool slightly before serving to enhance the flavors and texture.
Notes
- Using rotisserie chicken saves time but you can substitute with cooked, shredded chicken breast or thighs.
- Mushrooms are optional but add a nice earthy depth; omit if preferred or unavailable.
- For a thicker sauce, you can reduce the broth slightly or cook uncovered for longer at the end.
- Fresh vegetables can be used instead of frozen; adjust cooking time accordingly.
- To make it gluten-free, substitute egg noodles with gluten-free pasta.
