“This is so good! It’s on regular rotation in my house full of hungry boys.”
This recipe offers a quick and comforting twist on classic chicken pot pie, using egg noodles and a simple skillet method. It’s a perfect weeknight meal that’s both easy and delicious.
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Chicken Pot Pie Noodle Skillet
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, cubed | 1 1/2 cups |
| Salt | To taste |
| Pepper | To taste |
Instructions:
- Cook Noodles: Cook the egg noodles according to the package directions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet over medium-high heat, melt the butter. Add the diced onion, minced garlic, Italian seasoning, thawed peas, and carrots. Season with salt and pepper to taste.
- Cook Vegetables: Cook for approximately 3 minutes, or until the onions are soft and translucent.
- Add Flour: Stir in the all-purpose flour until it is fully combined with the vegetables.
- Add Broth and Cream: Pour in the chicken broth and heavy cream. Bring the mixture to a boil, then reduce the heat to a simmer.
- Thicken Sauce: Stir the sauce occasionally and let it simmer for about 5 minutes, or until it has thickened.
- Combine Noodles and Chicken: Add the drained egg noodles and the cubed cooked chicken breast to the skillet.
- Season and Serve: Add more salt and pepper to taste, if needed. Stir everything together until well combined and heated through. Serve hot and enjoy!
