One-Pot Chicken Pot Pie Noodles
Servings 6
Calories 484kcal
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
- Heat the butter over medium heat in a large skillet or dutch oven with a lid. Add the onions and cook, stirring occasionally, for 3 to 5 minutes or until just translucent. Add the mushrooms and cook for about 3 minutes or until lightly browned. Add the garlic and cook for about 1 minute or until fragrant.
- Add the chicken broth, cream of chicken soup, poultry seasoning, salt, and pepper and whisk to combine. Add the noodles and bring to a boil. Cover and cook for 7 to 8 minutes, stirring once or twice, or until the pasta is nearly al dente.
- Add the chicken, heavy cream, and vegetables. Cook uncovered for 3 to 5 or until the sauce has thickened slightly and the vegetables are tender to your liking. The sauce will thicken more as it cools. Add additional salt and pepper to taste. Allow to cool slightly before serving.
Nutrition
Calories: 484kcal | Carbohydrates: 43g | Protein: 33g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 135mg | Sodium: 872mg | Potassium: 684mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3679IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 3mg
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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