Description
This Chicken Pot Pie Noodle Skillet is a delicious and comforting one-pan meal combining tender chicken, pasta, and vegetables in a creamy sauce. Ready in just 25 minutes, it offers all the flavors of classic chicken pot pie but with a quick skillet method, perfect for busy weeknight dinners.
Ingredients
Scale
Main Ingredients
- 10 ounces egg noodles
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen peas and carrots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken, shredded or diced
Instructions
- Cook Noodles: Cook the egg noodles al dente according to the package directions. Once cooked, drain and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add diced onion, minced garlic, and frozen peas and carrots. Season with salt and pepper. Cook until the onions become soft and translucent, about 4-5 minutes. Then stir in the all-purpose flour to coat the vegetables and cook for an additional minute to remove the raw flour taste.
- Add Liquid: Pour in the chicken broth and heavy cream into the skillet. Bring the mixture to a boil while stirring regularly. Once boiling, reduce the heat to a simmer and let the sauce thicken for about 5 minutes.
- Combine and Serve: Add the drained noodles and cooked chicken to the skillet. Stir well to combine and heat everything through. Adjust seasoning with additional salt and pepper if needed. Serve the skillet hot for a comforting and hearty meal.
Notes
- For a lower-fat option, substitute half-and-half for heavy cream.
- Use cooked rotisserie chicken or leftover chicken to save time.
- Feel free to add other vegetables like mushrooms or celery for extra flavor.
- Make sure to not overcook the noodles during boiling since they will cook further in the skillet.
