Description

This One-Pot Chicken Pot Pie Noodles recipe combines all the comforting flavors of classic chicken pot pie into a quick and easy skillet meal. Tender egg noodles simmered in a creamy chicken broth with rotisserie chicken, mushrooms, onions, and mixed vegetables make for a hearty and satisfying dish perfect for weeknight dinners or cozy gatherings.

Ingredients

Scale

Butter and Vegetables

3 tablespoons unsalted butter
1/2 small white onion, finely diced
1/2 (8-ounce) container sliced mushrooms (optional)
2 cloves garlic, minced
2 cups frozen mixed vegetables, thawed

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

Pasta and Protein

1 (8-ounce) package wide egg noodles (about 4 cups)
3 cups shredded rotisserie chicken
1/2 cup heavy cream

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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 become just translucent. Then add the sliced mushrooms and cook for about 3 minutes until they are lightly browned. Finally, add the minced garlic and cook for about 1 minute until fragrant.
Add Broth and Noodles: Pour in the chicken broth and stir in the cream of chicken soup. Add the poultry seasoning, salt, and black pepper. Whisk everything together to combine. Add the wide egg noodles and bring the mixture to a boil. Cover the skillet or pot and cook for 7 to 8 minutes, stirring once or twice, until the pasta is nearly al dente.
Finish with Chicken and Vegetables: Stir in the shredded rotisserie chicken, thawed mixed vegetables, and heavy cream. Cook uncovered for an additional 3 to 5 minutes until the sauce has thickened slightly and the vegetables are tender to your liking. Season with additional salt and pepper as needed. Allow the dish to cool slightly before serving to let the sauce thicken further.

Notes

You can omit mushrooms if preferred or substitute with other vegetables such as peas or carrots.
For a lower-fat version, replace heavy cream with half-and-half or milk, but the sauce may be less rich.
Using shredded rotisserie chicken makes this recipe quick and convenient, but cooked leftover chicken works well too.
To keep the noodles from sticking, stir occasionally as they cook.
For a gluten-free option, substitute egg noodles with gluten-free pasta and ensure the cream of chicken soup is gluten free.