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All the goodness of chicken pot pie gets mixed up with noodles in this simple all-in-one pan meal. When it’s cold outside, this cozy dish wins at dinnertime. There’s barely any mess to clean and the creamy sauce with veggies keeps everyone coming back for seconds.
First time I cooked this was after a wild soccer night. Adults and kids both can’t get enough. The egg noodles drink up the creamy goodness!
Cozy Ingredients
- Frozen mixed vegetables: Carrots, peas, and green beans add pop and make it wholesome. Check the bag for color so you know it’s fresh and not freezer burned.
- Minced garlic: Smells awesome and boosts flavor. Grab fresh if you can, but the jarred stuff works in a pinch.
- Milk: Makes everything smooth and lush. Whole milk gives the creamiest touch.
- Cream of mushroom soup: Gives deep flavor and a thick, creamy body. A low sodium can works great if you want less salt.
- Cream of chicken soup: This is your main creamy base. Get the one with minimal ingredients if you care about that.
- Salt and black pepper: Finishes the flavors. Taste and add more if you feel like it.
- Paprika: Sprinkles in warmth and color. Smoked is next-level if you want rich taste.
- Chicken bouillon powder: Lends that rotisserie-style kick. Low sodium is good if you watch your salt.
- Yellow onion: Makes the skillet sweet and hearty. Look for one that feels hard and has shiny skin.
- Butter: Adds a rich flavor and browns the onion. Pick real butter for best results.
- Egg noodles: Curly noodles trap sauce so well. Extra wide give that full pot pie effect.
- Boneless skinless chicken breasts: Cut in chunks, they cook fast and get juicy. Dab them dry before chopping for better browning.
Easy Step-by-Step
- Serve It Up:
- Dish the warm chicken pasta straight into bowls and dig in right away while it’s still creamy.
- Mix To Finish:
- Pop those noodles back into your pan. Toss gently so each one gets covered in sauce and heat for a couple minutes till steamy.
- Blend The Sauce:
- Lower the heat now. Pour in the two soups and milk. Stir smooth and make sure you scrape up anything stuck on the bottom—that’s gold. Let it gently bubble.
- Veggies And Garlic In:
- Stir in your bag of frozen veggies and cook five minutes to soften. With about 30 seconds left, add in that garlic so it smells amazing—but don’t let it blacken.
- Chicken Gets Flavored:
- Move diced chicken right into the pan with onion. Add bouillon, paprika, salt, and pepper. Sauté till it’s mostly white outside and tender inside, turning when needed.
- Onion Sizzle:
- Melt butter in a big pan over medium-high. Toss in diced onion and cook for around three minutes, letting it brown just a bit and fill your kitchen with great aroma.
- Noodles Time:
- Boil those egg noodles in salted water as the bag says. Drain and lay them out so they don’t stick.
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Those noodles really steal the show. They’re like little sponges for all the cozy sauce. My kid likes dumping in the veggies and always begs for extra carrots.
How To Store Leftovers
Wait for your leftovers to cool down, then pop them in a tight container. This dish keeps well in the fridge for up to three days. Warm it back up gently on the stove or zap it with a splash of milk to bring back the creaminess.
Swap Outs and Options
No egg noodles? Any small pasta works, so try fusilli or rotini if that’s what you have. If your chicken’s already cooked—like rotisserie—just add it when the raw chicken would go in. All out of cream of mushroom? Just double the cream of chicken or the other way around.
Serve It With
Get some crusty bread to soak up sauce or toss a green salad with zippy vinaigrette on the side. For extra flavor, finish with a pinch more black pepper or some fresh chopped parsley.
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Where This Dish Comes From
This meal is a new spin on old-school chicken pot pie. Switching out pastry for pasta saves a ton of time and makes it easy for busy nights. Even without the crust, it’s got that old-fashioned, cozy feeling everyone loves. It’s a speedier take that still brings back those Sunday dinner memories.
Recipe FAQs
- → Can I swap fresh chicken with rotisserie?
Absolutely! Shred some rotisserie chicken and mix it in while cooking vegetables. Heat it until everything's warm.
- → What if I don't have egg noodles?
You can switch them out for other short pasta like penne or rotini. Both work great here.
- → Can I prepare this meal in advance?
Sure thing! Follow the steps, let the dish cool, then refrigerate. Warm it back up gently with a bit of milk if necessary.
- → Are leftovers freezer-friendly?
Yes! Put leftover portions in sealed containers and freeze up to 2 months. Thaw in the fridge overnight before warming.
- → How can I make the dish lighter?
Go for low-fat soup, skim milk, and toss in extra vegetables for a healthier touch while keeping it tasty.
- → What other veggies work if I skip frozen ones?
Fresh-cut carrots, peas, green beans, or even corn work beautifully. Toss them in during the chicken and onion stage.