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Chicken Pot Pie Noodle Skillet Recipe

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★★★★★

4.8 from 68 reviews

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.

Ingredients

Scale

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: Boil the egg noodles according to the package instructions until al dente. Drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://dishedbydana.com/chicken-pot-pie-noodle-skillet-recipe/