A chicken pot pie is a perfect comfort food on a cold night. But when it comes to homemade, who wants to take the time to create that crust and wait for it to turn golden brown in the oven? What if you could combine that same filling flavor with egg noodles and whip it up quickly in a pan? Well, you can.

One-Pot Chicken Pot Pie Noodles

Click here for a printable recipe.

One-Pot Chicken Pot Pie Noodles. (Stacey Little / Southern Bite)

Serves: 6

Calories: 484 kilocalories

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

• 3 tablespoons unsalted butter
• ½ small white onion, finely diced
• ½ (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
• ½ teaspoon poultry seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 (8-ounce) package wide egg noodles (about 4 cups)
• 3 cups shredded rotisserie chicken
• 2 cups frozen mixed vegetables, thawed
• ½ 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 minutes or until the sauce has thickened slightly and the vegetables are tender to your liking. The sauce will thicken more as it cools.
• Add more salt and pepper to taste.
• Allow to cool slightly before serving.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out “The Southern Bite Cookbook.”