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Creamy Chicken Pot Pie Noodles

A quick, comforting dish combining the flavors of chicken pot pie with noodles, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodles
  • 8 oz egg noodles Wide egg noodles work best for their rich texture.
Main Ingredients
  • 1 lb cooked chicken, shredded Leftover rotisserie chicken can be used to save time.
  • 1 cup frozen mixed vegetables No chopping needed, just toss them in!
  • 1 can cream of chicken soup A creamy base that transforms the dish.
  • 1 cup chicken broth Low-sodium preferred for less salt.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • to taste Salt and pepper Balance the flavors.
  • 1/2 cup milk Whole or skim milk can be used.
  • 1/2 cup shredded cheese Optional, use for a cheesy topping.

Method
 

Preparation
  1. Cook the egg noodles according to package instructions, then drain and set aside.
  2. In a large skillet, combine the shredded chicken, frozen mixed veggies, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
  3. Bring the mixture to a simmer over medium heat.
  4. Stir in the milk and cooked noodles until everything is well combined.
  5. Cook for an additional 5 minutes or until heated through, stirring occasionally.
  6. If desired, sprinkle shredded cheese on top, cover, and let it melt.
  7. Serve warm and enjoy your meal.

Notes

Use rotisserie chicken for quick prep. Fresh herbs can enhance flavor. Adjust seasonings to taste. Reserve some noodle cooking water for sauce consistency if needed.