Ingredients
- Boneless skinless chicken breasts: Diced chicken cooks quickly and gets tender For best flavor choose fresh chicken and blot it dry before dicing
- Egg noodles: The curly noodles catch all that creamy sauce Look for extra wide for the most pot pie vibe
- Butter: Adds richness and helps brown the onions Choose real butter for best flavor
- Yellow onion: Brings sweetness to the base Pick a firm onion with dry shiny skin
- Chicken bouillon powder: Adds deep savory notes to mimic rotisserie flavor Choose a brand low in sodium if you watch your salt
- Paprika: Lends warmth and a little color Go for smoked paprika if you love that extra depth
- Salt and black pepper: Balances flavor Always taste and adjust
- Cream of chicken soup: Forms the creamy base Choose one without MSG if you prefer
- Cream of mushroom soup: Adds earthy notes and more creaminess Go for low sodium if needed
- Milk: Thins the sauce and makes it silky Whole milk is best for extra creaminess
- Minced garlic: Brings a hit of aroma and flavor Use fresh if possible but jarred works too
- Frozen mixed vegetables: Carrots peas and green beans add color and nutrients Choose a bag with bright color and check for any freezer burn
Step-by-Step Instructions
- Cook the Noodles:
- Boil egg noodles in a large pot with salted water following the package directions Drain the noodles and set aside on a tray to keep them from sticking together
- Sauté the Onion:
- In a roomy skillet melt the butter over medium high heat Add the diced onion and cook gently for about three minutes Stir often until it turns slightly golden and becomes fragrant This is your flavor foundation
- Add Chicken and Seasonings:
- Add the diced chicken breast directly into the skillet with the onion Sprinkle over chicken bouillon powder paprika salt and black pepper Let the chicken sear for several minutes Without crowding the pan turn occasionally until it looks mostly cooked but still juicy
- Add Vegetables and Garlic:
- Pour in the frozen mixed vegetables and stir to distribute everything evenly Continue cooking for five more minutes so the veggies begin to soften Add the minced garlic at the end and let it become fragrant for about half a minute Do not let the garlic burn
- Make the Sauce:
- Turn the heat down to medium Pour in both cans of soup and the milk Stir slowly and steadily so the mixture turns into a smooth creamy sauce Scrape any browned bits from the bottom so they melt into the sauce Let it bubble gently until hot
- Combine and Finish:
- Return the cooked egg noodles to the skillet Use tongs or a spoon to gently toss everything together Make sure every noodle is coated and creamy Let the mixture warm through for a minute or two
- Serve:
- Spoon the creamy chicken pot pie pasta into bowls Serve immediately while hot and velvety