Description
This Chicken Pot Pie Noodle Skillet is a comforting and hearty one-pan meal combining tender egg noodles, savory cooked chicken, and a creamy vegetable sauce with peas, carrots, onions, and garlic. Ready in just 25 minutes, it's a perfect quick dinner that tastes like classic chicken pot pie but without the crust.
Ingredients
Pasta
- 10 ounces egg noodles
Main Skillet Ingredients
- 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 the noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions until al dente. Drain and set aside.
- Sauté the aromatics and vegetables: In a large skillet, melt the butter over medium-high heat. Add the diced onion, minced garlic, and thawed peas and carrots. Season with salt and pepper, then cook for about 3 minutes until the onions become soft and translucent.
- Add the flour: Sprinkle the all-purpose flour over the vegetables in the skillet and stir well to combine. Cook, stirring constantly, until there are no visible flour patches and the mixture is slightly bubbly, about 1 minute.
- Make the creamy sauce: Slowly pour in the chicken broth and heavy cream while stirring to prevent lumps. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
- Combine with noodles and chicken: Add the drained noodles and the cubed cooked chicken to the skillet. Toss everything together gently so the noodles and chicken are well coated with the creamy sauce.
- Season and serve: Taste and adjust the seasoning with additional salt and pepper if needed. Serve the skillet hot and enjoy this comforting take on chicken pot pie without the crust.
Notes
- Use cooked chicken breast that’s diced or shredded, leftover or freshly cooked.
- To save time, use pre-cooked rotisserie chicken.
- Ensure noodles are drained well to avoid a watery skillet.
- Feel free to substitute frozen mixed vegetables for peas and carrots.
- If you want a thicker sauce, let it simmer a bit longer before adding noodles.
- This dish can easily be customized by adding herbs like thyme or parsley.
