Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet

A delicious twist on classic chicken pot pie, this easy skillet dish replaces the traditional crust with tender egg noodles. Perfect for a quick and comforting weeknight meal!

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Course: Main Course

Cuisine: American

Keyword: Chicken Pot Pie Noodle Skillet

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 446kcal

Ingredients

10 ounces egg noodles
2 tbsp unsalted butter
1 medium sweet onion, diced
2 loves garlic, minced
1½ cups rozen peas and carrots, thawed
½ tsp kosher salt
¼ tsp black pepper
2 tbsp all-purpose flour
1 cup low-sodium chicken broth
1 cup heavy cream
1½ cups cooked chicken breast, diced

Instructions

Cook the Noodles:

Prepare the egg noodles according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables:

In a large skillet, melt butter over medium-high heat. Add the diced onion, minced garlic, and peas and carrots. Season with salt and pepper. Cook for about 3 minutes, stirring occasionally, until the onions become soft and translucent.

Make the Sauce:

Sprinkle the flour over the vegetables and stir to combine. Gradually pour in the chicken broth and heavy cream, stirring well. Bring the mixture to a boil, then reduce heat and let it simmer for about 5 minutes, or until thickened.

Combine Everything:

Add the cooked noodles and diced chicken to the skillet. Stir until everything is well coated in the creamy sauce. Taste and adjust seasoning if needed.

Serve & Enjoy:

Serve hot and enjoy this comforting, one-pan meal!

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