Chicken Pot Pie Noodle Skillet Recipe
A comforting and quick one-skillet meal that combines tender egg noodles, succulent chicken, and hearty vegetables in a creamy sauce reminiscent of classic chicken pot pie. Perfect for a cozy weeknight dinner, this Chicken Pot Pie Noodle Skillet is both easy to prepare and packed with homestyle flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Dry Ingredients
- 10 ounces egg noodles
- 2 tablespoons all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
Dairy
- 2 tablespoons unsalted butter
- 1 cup heavy cream
Produce
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen peas and carrots, thawed
Protein
- 1 1/2 cups cooked chicken breast, cut into small cubes
Liquids
- 1 cup low-sodium chicken broth
Instructions
- Cook the noodles: Cook the egg noodles al dente following the package instructions to ensure they are tender but still have a slight bite. Drain when done and set aside.
- Sauté vegetables: In a large skillet over medium-high heat, melt the unsalted butter. Add the diced onion, minced garlic, and thawed peas and carrots. Season with coarse salt and black pepper. Cook for about 3 minutes until the onions become soft and translucent.
- Add flour to thicken: Sprinkle the all-purpose flour over the cooked vegetables and stir continuously until the flour is fully incorporated and no white patches remain, creating a roux base for the sauce.
- Make the sauce: Slowly pour in the low-sodium chicken broth and heavy cream while stirring. Bring the mixture to a boil, then reduce the heat to a simmer. Continue stirring occasionally until the sauce has thickened, approximately 5 minutes.
- Combine noodles and chicken: Add the drained noodles and cubed cooked chicken breast to the skillet with the sauce and vegetables. Toss everything together gently until well combined and heated through.
- Final seasoning and serve: Taste the skillet mixture and adjust salt and pepper as needed. Serve the dish hot for a delicious, comforting meal.
Notes
- Ensure chicken is cooked beforehand; leftover rotisserie chicken works great.
- For a lighter version, substitute heavy cream with half-and-half.
- Feel free to add other vegetables like corn or green beans for more variety.
- To make it gluten-free, use gluten-free flour and noodles.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Find it online: https://lauracooks.com/chicken-pot-pie-noodle-skillet-recipe/
