Chicken Pot Pie Noodle Skillet Recipe
Introduction
Chicken Pot Pie Noodle Skillet is a comforting twist on the classic pot pie, combining tender chicken, creamy sauce, and tender egg noodles all in one skillet. This easy recipe comes together quickly and makes a perfect 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
- Step 1: Cook the egg noodles al dente according to the package directions. Drain and set aside.
- 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. Cook for about 3 minutes until the onions soften and become translucent.
- Step 3: Stir in the flour until it is fully combined with the vegetables and no flour patches remain.
- Step 4: Pour in the chicken broth and heavy cream, bringing the mixture to a boil. Reduce heat to a simmer and stir occasionally until the sauce thickens, about 5 minutes.
- Step 5: Add the cooked noodles and cubed chicken to the skillet. Toss gently to combine everything evenly.
- Step 6: Taste and adjust the seasoning with more salt and pepper if needed. Serve hot and enjoy your comforting skillet meal!
Tips & Variations
- For extra flavor, add a teaspoon of fresh thyme or rosemary while cooking the onions.
- You can substitute heavy cream with half-and-half for a lighter dish.
- Use cooked rotisserie chicken to save time on prep.
- Add mushrooms or celery for more vegetable variety.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of noodles?
Yes, while egg noodles work best for their texture, you can substitute with any pasta you have on hand, like penne or rotini, adjusting cooking time accordingly.
Is it possible to make this recipe dairy-free?
Absolutely. Replace the butter with a dairy-free alternative and use coconut milk or a dairy-free cream substitute in place of heavy cream.
PrintChicken Pot Pie Noodle Skillet Recipe
A cozy and creamy Chicken Pot Pie Noodle Skillet combining tender egg noodles with savory chicken, sweet peas and carrots, and a rich, velvety sauce reminiscent of classic pot pie filling—all cooked together in a single skillet for a comforting and easy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
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
- Cook the noodles: Boil the egg noodles according to the package instructions until al dente. Drain and set aside.
- Sauté vegetables: 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, then cook for about 3 minutes until the onions are soft and translucent.
- Add flour: Sprinkle the flour over the vegetable mixture, stirring constantly until it is fully incorporated and no white patches remain, forming a roux to thicken the sauce.
- Create the sauce: Pour in the chicken broth and heavy cream, stirring continuously. Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 5 minutes until the sauce thickens, stirring occasionally.
- Combine pasta and chicken: Add the drained egg noodles and cubed cooked chicken breast to the skillet. Toss gently to coat everything evenly in the creamy sauce.
- Final seasoning and serve: Taste the dish and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy your comforting Chicken Pot Pie Noodle Skillet.
Notes
- Use cooked chicken breast; rotisserie chicken works well for convenience.
- Thaw frozen peas and carrots before cooking to ensure even cooking.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Egg noodles can be substituted with other pasta shapes like rotini or penne if preferred.
- Leftovers store well refrigerated in an airtight container for up to 3 days.
Keywords: chicken pot pie, skillet, chicken dinner, creamy pasta, comfort food, egg noodles, one-pan meal
