Description
This Chicken Pot Pie Noodle Skillet is a quick and comforting one-pan recipe that combines tender chicken, peas, carrots, and creamy sauce with al dente noodles. Perfect for a cozy meal in under 30 minutes, it brings all the classic chicken pot pie flavors without the fuss of making a crust.
Ingredients
Scale
Ingredients
- 10 ounces noodles (egg noodles or your choice)
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen peas and carrots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken, shredded or cubed
Instructions
- Cook Noodles: Cook the noodles al dente according to the package directions. Once done, drain and set aside.
- Saute Vegetables: In a large skillet, melt the butter over medium-high heat. Add the diced onion, minced garlic, and peas and carrots. Season with salt and pepper and cook until the onions become soft and translucent, about 4-5 minutes.
- Add Flour: Stir the all-purpose flour into the vegetable mixture and cook for about 1 minute, allowing the flour to absorb the butter and lightly toast, which will help thicken the sauce.
- Add Liquid: Pour in the chicken broth and heavy cream gradually while stirring. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the sauce to thicken for approximately 5 minutes, stirring occasionally to prevent sticking.
- Combine and Serve: Add the cooked noodles and shredded chicken to the skillet. Stir everything together to combine well and heat through. Taste and adjust salt and pepper if needed. Serve the skillet hot for a comforting meal.
Notes
- Use cooked chicken from leftover rotisserie or grilled chicken to save time.
- Substitute heavy cream with half-and-half for a lighter version, but the sauce won’t be as rich.
- For extra flavor, add fresh thyme or rosemary when sautéing the vegetables.
- Feel free to use frozen mixed vegetables if peas and carrots are unavailable.
- This skillet meal is best served fresh but can be refrigerated for up to 2 days and reheated gently on the stovetop.
