Chicken Pot Pie Noodle Skillet Recipe

Introduction

Chicken Pot Pie Noodle Skillet is a comforting and creamy meal that combines tender chicken, vegetables, and egg noodles in a rich sauce. It’s a quick and satisfying dish perfect for busy weeknights.

Ingredients

• 10 ounces egg noodles
• 2 tablespoons unsalted butter
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 ½ cups frozen peas and carrots, thawed
• ½ teaspoon coarse salt
• ¼ teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 ½ 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 become soft and translucent.
3. Step 3: Sprinkle the flour over the vegetables and stir well until it is fully incorporated and no white patches remain.
4. Step 4: Pour in the chicken broth and heavy cream. Bring the mixture to a boil, then reduce heat to a simmer. Stir occasionally until the sauce thickens, about 5 minutes.
5. Step 5: Add the cooked noodles and cubed chicken to the skillet. Toss gently to combine everything evenly.
6. Step 6: Taste the dish and adjust the seasoning with a bit more salt and pepper if needed. Serve hot and enjoy your comforting skillet meal!

Tips & Variations

• Use leftover rotisserie chicken to save time and add extra flavor.
• For a lighter version, substitute half of the heavy cream with milk or use a lower-fat cream.
• Add herbs like thyme or parsley for an herby twist.
• Swap frozen peas and carrots with fresh vegetables for a fresher taste.

Storage

Store leftover Chicken Pot Pie Noodle Skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply use gluten-free egg noodles and a gluten-free flour or cornstarch to thicken the sauce.

Can I prepare this dish in advance?

Absolutely. You can cook the noodles and sauce separately, then combine and reheat before serving. This helps keep the noodles from getting too soggy.

Chicken Pot Pie Noodle Skillet Recipe

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★★★★★

4.4 from 101 reviews

This comforting Chicken Pot Pie Noodle Skillet recipe combines tender egg noodles with a creamy mixture of sautéed onions, garlic, peas, carrots, and chunks of cooked chicken breast. The dish mimics the flavors of a classic chicken pot pie but uses a skillet for quick cooking and simple cleanup, making it perfect for an easy weeknight dinner.

• Author: Mila
• 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

Pasta

• 10 ounces egg noodles

Skillet Mixture

• 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. 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.
2. 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 salt and pepper. Cook, stirring occasionally, for about 3 minutes until the onions become soft and translucent.
3. Add flour: Sprinkle the all-purpose flour into the skillet and stir thoroughly to combine with the vegetables and butter. Continue stirring until no white flour patches remain, forming a roux base.
4. Add liquids and thicken: Slowly pour in the low-sodium chicken broth and heavy cream while stirring. Bring the mixture to a boil, then reduce heat to a simmer. Stir occasionally until the sauce thickens, approximately 5 minutes.
5. Combine pasta and chicken: Add the drained egg noodles and cubed cooked chicken breast to the skillet. Toss everything together until the noodles are fully coated in the creamy sauce and the chicken is evenly distributed.
6. Season and serve: Taste the skillet mixture and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy this comforting dish.

Notes

• Use rotisserie or leftover cooked chicken breast for convenience.
• To make it lower fat, substitute heavy cream with half-and-half or whole milk, but sauce may be slightly less thick.
• If you prefer a gluten-free option, use gluten-free noodles and substitute all-purpose flour with a gluten-free flour blend.
• This recipe can be doubled easily for leftovers or feeding a larger group.
• Adding fresh herbs like thyme or parsley at the end can enhance flavor.

Keywords: chicken pot pie noodle skillet, creamy chicken noodles, easy chicken skillet dinner, creamy chicken pasta, one pan chicken dinner