Description
Experience the ultimate comfort of a classic chicken pot pie in a quick, one-pot pasta dish. This recipe combines tender rotisserie chicken, aromatic vegetables, and silky egg noodles in a velvety, herb-infused gravy. Perfect for busy weeknights, it delivers a hearty, nostalgic meal in under 30 minutes. It is a wholesome, family-friendly dinner that feels like a warm hug, requiring minimal cleanup while providing maximum flavor.
Ingredients
12 oz wide egg noodles
2 tablespoons unsalted butter
1 cup carrots, diced
1 cup celery, diced
1 small yellow onion, diced
1 cup frozen green peas
2 cups cooked shredded chicken
2 cups low-sodium chicken broth
1 can (10.5 oz) cream of chicken soup
1/2 cup whole milk
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook egg noodles according to package directions; drain and set aside.
In the same pot, melt the butter over medium heat.
Add the diced onion, carrots, and celery; sauté for 5-7 minutes until softened.
Stir in the chicken broth, cream of chicken soup, milk, thyme, and garlic powder; bring to a gentle simmer.
Add the cooked shredded chicken and frozen peas; cook for 3-5 minutes until heated through.
Fold in the cooked noodles, stirring until well-coated in the creamy sauce.
Season with salt and pepper to taste and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the sauce thickens too much upon reheating, add a splash of milk or broth to loosen it up. Feel free to add fresh parsley or chives as a garnish for extra brightness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg