Chicken Pot Pie Noodle Skillet Recipe
This Chicken Pot Pie Noodle Skillet is a comforting one-pan meal combining tender egg noodles, succulent cooked chicken, and a creamy vegetable sauce reminiscent of classic chicken pot pie flavors. Ready in just under 30 minutes, it’s perfect for a quick, hearty dinner that feels like a warm hug on a plate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 10 ounces egg noodles
Sauce and Filling
- 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, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 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 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, and thawed peas and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, for about 3 minutes or until the onions are soft and translucent.
- Make the roux: Sprinkle the all-purpose flour into the skillet with the vegetables and stir well to combine. Cook for about 1-2 minutes until the flour is fully incorporated and there are no dry white patches.
- Add liquids: Pour in the chicken broth and heavy cream while stirring. Bring the mixture to a boil, then reduce heat to a simmer. Continue stirring occasionally until the sauce thickens, approximately 5 minutes.
- Combine pasta and chicken: Add the drained noodles and cubed cooked chicken to the skillet. Toss gently to evenly coat everything with the creamy sauce.
- Adjust seasoning and serve: Taste the skillet and add additional salt and pepper if needed. Serve hot immediately and enjoy your comforting Chicken Pot Pie Noodle Skillet.
Notes
- You can substitute frozen mixed vegetables if you prefer a different combination than peas and carrots.
- If you don’t have cooked chicken breast on hand, rotisserie chicken works great as a quick substitute.
- For a lighter version, you can use half-and-half instead of heavy cream, but the sauce will be slightly less rich.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: chicken pot pie, skillet recipe, egg noodles, comfort food, creamy chicken dinner, quick dinner
Find it online: https://spatulaqueen.com/chicken-pot-pie-noodle-skillet-recipe/
