Chicken Pot Pie Noodle Skillet
This hearty and comforting Chicken Pot Pie Noodle Skillet is a delicious twist on the classic pot pie. With tender noodles, flavorful vegetables, and creamy sauce, it’s a satisfying one-pan meal that’s perfect for a weeknight dinner.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg noodles | 10 ounces |
| Unsalted butter | 2 tablespoons |
| Sweet onion, diced | 1 |
| Garlic, minced | 3 cloves |
| Italian seasoning | 2 teaspoons |
| Frozen peas and carrots, thawed | 1 1/2 cups |
| All-purpose flour | 2 tablespoons |
| Chicken broth | 1 cup |
| Heavy cream | 1 cup |
| Cooked chicken breast, cut into small cubes | 1 1/2 cups |
| Salt and pepper | To taste |
Instructions:
- Cook noodles: Cook egg noodles al dente according to package directions. Drain and set aside.
- Sauté vegetables: In a large skillet, melt butter over medium-high heat. Add onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper. Cook for 3 minutes or until onions are soft and translucent.
- Make the sauce: Stir in flour until combined. Pour in chicken broth and heavy cream. Bring to a boil, then reduce to a simmer. Cook until thickened, about 5 minutes.
- Combine ingredients: Add drained pasta and chicken to the skillet. Stir to coat with the sauce. Season with additional salt and pepper to taste.
- Serve: Serve hot and enjoy!
