Chicken Pot Pie Noodle Skillet
Enjoy the comforting flavors of a classic chicken pot pie with the ease of a one-pan meal. This Chicken Pot Pie Noodle Skillet brings together tender egg noodles, flavorful chicken, and a creamy, herb-infused sauce with colorful vegetables. Ready in under 30 minutes, it’s a perfect option for busy weeknights.
Ingredients
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 sweet onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1½ cups frozen peas and carrots, thawed
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1½ cups cooked chicken breast, cubed
- Salt and black pepper, to taste
Instructions
- Cook the egg noodles in salted water according to the package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium-high heat. Add the diced onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper, then sauté for about 3-4 minutes until the onions become soft and translucent.
- Sprinkle the flour over the vegetables, stirring to combine. Slowly add the chicken broth and heavy cream, whisking continuously until the sauce thickens. Lower the heat and let it simmer for 5 minutes, stirring occasionally.
- Add the cooked egg noodles and cubed chicken to the skillet, gently mixing until everything is evenly coated in the creamy sauce. Adjust seasoning as needed.
- Serve warm, garnished with fresh herbs if desired.
This Chicken Pot Pie Noodle Skillet is a comforting and satisfying dish the whole family will love. Enjoy!
