Chicken Pot Pie Noodle Skillet Recipe

Introduction

This Chicken Pot Pie Noodle Skillet is a comforting and creamy dish that captures all the flavors of a classic chicken pot pie without the crust. It’s quick to prepare and perfect for a cozy weeknight dinner.

Ingredients

• 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

1. Step 1: Cook the egg noodles al dente according to the package directions, then drain and set aside.
2. Step 2: 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 and cook for about 3 minutes, until the onions are soft and translucent.
3. Step 3: Stir in the flour, mixing well until fully incorporated and no white patches remain.
4. Step 4: Pour in the chicken broth and heavy cream, then bring the mixture to a boil. Reduce the heat to a simmer and stir occasionally until the sauce thickens, about 5 minutes.
5. Step 5: Add the cooked egg noodles and cubed chicken to the skillet. Toss gently to combine everything evenly.
6. Step 6: Taste the skillet and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy your warm, comforting meal!

Tips & Variations

• For added flavor, try using fresh herbs like thyme or parsley stirred in just before serving.
• Substitute heavy cream with half-and-half for a lighter dish, but the sauce will be less rich.
• You can swap out chicken for turkey leftovers for a delicious twist.
• Add diced potatoes or mushrooms for extra texture and heartiness.

Storage

Store leftover chicken pot pie noodle skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of noodles?

Yes, while egg noodles are traditional and work best for texture, you can substitute with other pasta shapes like penne or fusilli if preferred.

Is it possible to make this recipe ahead of time?

Absolutely. Prepare the entire dish, then cool and refrigerate. Reheat thoroughly before serving. You might need to add a splash of broth or cream during reheating to restore the sauce’s consistency.

Chicken Pot Pie Noodle Skillet Recipe

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This Chicken Pot Pie Noodle Skillet is a comforting one-pan meal that combines tender egg noodles with a creamy mix of chicken, peas, carrots, and onions. It delivers all the flavors of a classic chicken pot pie in an easy and quick skillet dish, perfect for weeknight dinners.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 10 ounces egg noodles
• 2 tablespoons all-purpose flour

Dairy

• 2 tablespoons unsalted butter
• 1 cup heavy cream

Produce

• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups frozen peas and carrots, thawed

Protein

• 1 1/2 cups cooked chicken breast, cut into small cubes

Liquids & Seasonings

• 1 cup low-sodium chicken broth
• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper

Instructions

1. Cook the noodles: Prepare the egg noodles according to the package directions until they are al dente. This ensures they maintain their texture when added to the creamy skillet dish later.
2. Sauté vegetables: In a large skillet, melt the unsalted butter over medium-high heat. Add the diced sweet onion, minced garlic, and thawed peas and carrots. Season with coarse salt and black pepper, and cook for about 3 minutes until the onions are soft and translucent, releasing their flavors.
3. Add flour: Stir in the all-purpose flour into the vegetable mixture, mixing well until there are no visible white patches of flour. This will help thicken the sauce.
4. Create the sauce: Pour in the low-sodium chicken broth and heavy cream, stirring constantly. Bring the mixture to a boil, then reduce the heat to a simmer. Continue to stir occasionally as the sauce thickens, which should take around 5 minutes.
5. Combine noodles and chicken: Drain the cooked noodles and add them to the skillet sauce along with the cubed cooked chicken breast. Toss gently to combine all ingredients evenly with the creamy sauce.
6. Final seasoning and serve: Taste the skillet and adjust the seasoning by adding more salt or pepper if desired. Serve the Chicken Pot Pie Noodle Skillet hot for a comforting and satisfying meal.

Notes

• For a lighter option, substitute heavy cream with half-and-half or whole milk, but the sauce may be slightly less thick.
• Use leftover rotisserie chicken to save time on cooking chicken breasts.
• Ensure noodles are al dente so they don’t become mushy when combined with the sauce later.
• Feel free to add a pinch of dried thyme or rosemary for an herbal twist.
• This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Chicken pot pie, skillet dinner, egg noodles, creamy chicken pasta, easy weeknight meal