Description
Chicken Pot Pie Noodle Skillet transforms classic pot pie into a creamy stovetop noodle dinner with tender chicken and vegetables.
Ingredients
Scale
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen peas and carrots, thawed
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken breast, cut into small cubes
Instructions
- Cook egg noodles al dente according to package directions and drain.
- Melt butter in a large skillet over medium-high heat.
- Add onion, garlic, and peas and carrots; season with salt and pepper and cook until onions are soft.
- Stir in flour until fully combined with no white patches remaining.
- Pour in chicken broth and heavy cream; bring to a boil then reduce to a simmer.
- Cook until sauce thickens, about 5 minutes.
- Add drained noodles and chopped chicken to the skillet.
- Toss to combine and adjust seasoning if needed. Serve hot.
Notes
- You can substitute different frozen vegetables if desired.
- Rotisserie chicken works well in place of cooked chicken breast.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth or cream to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 445
- Sugar: 1g
- Sodium: 284mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 133mg