Description
This Chicken Pot Pie Noodle Skillet Recipe is a comforting, quick, and easy one-pan meal combining tender noodles, savory chicken, and a creamy sauce loaded with veggies. It delivers the classic flavors of chicken pot pie in a speedy skillet format, perfect for a weeknight dinner that the whole family will love.
Ingredients
Scale
Chicken and Noodles
- 10 ounces egg noodles
- 1 1/2 cups cooked chicken, shredded or diced
Vegetables and Seasonings
- 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
Sauce
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
Instructions
- Cook Noodles: Cook the egg noodles in boiling water until al dente, following the package directions. Drain and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add the diced onion, minced garlic, and frozen peas and carrots. Season with salt and pepper, and cook until the onions become soft and translucent. Stir in the flour and cook for a minute to eliminate the raw flour taste.
- Add Liquid: Gradually pour in the chicken broth and heavy cream while stirring. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the sauce to thicken for about 5 minutes, stirring occasionally to prevent lumps.
- Combine and Serve: Add the cooked noodles and chicken into the skillet with the creamy vegetable sauce. Stir well to combine and heat through. Adjust seasoning with additional salt and pepper if needed. Serve hot.
Notes
- Use rotisserie or leftover cooked chicken to save prep time.
- For a richer sauce, substitute heavy cream with half-and-half or a mixture of milk and cream cheese.
- You can add other vegetables like corn or mushrooms for variety.
- Ensure not to overcook the noodles; al dente texture will hold well when combined with sauce.
- This dish reheats well and is great for meal prep.
