Description
This Chicken Pot Pie Noodle Skillet is a comforting, creamy one-pan meal that combines tender egg noodles, savory chicken, and classic pot pie vegetables in a rich, flavorful sauce. Perfect for a quick weeknight dinner, it captures all the cozy flavors of traditional chicken pot pie without the fuss of baking a crust.
Ingredients
Scale
Pasta
- 10 ounces egg noodles
Sauce and Vegetables
- 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
Protein
- 1 & 1/2 cups cooked chicken breast, cut into small cubes
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until al dente. Drain and set aside.
- Sauté aromatics and 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.
- Create the roux: Sprinkle the flour over the vegetables in the skillet and stir constantly until the flour is fully incorporated and no white patches remain, about 1 minute. This will thicken the sauce.
- Add liquids and thicken sauce: Slowly pour in the chicken broth and heavy cream while stirring. Bring the mixture to a boil, then reduce the heat to a simmer. Continue stirring occasionally until the sauce thickens, approximately 5 minutes.
- Combine noodles and chicken: Add the drained noodles and cooked chicken breast cubes to the skillet. Toss everything together gently to coat the noodles and chicken evenly with the sauce.
- Final seasoning and serve: Taste the dish and adjust the seasoning with additional salt and pepper if needed. Serve the skillet hot for a hearty, comforting meal.
Notes
- Use cooked chicken from a rotisserie or leftover roasted chicken to save time.
- Feel free to substitute frozen mixed vegetables for peas and carrots if desired.
- For a lighter version, replace heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Leftovers store well in an airtight container in the refrigerator for 2-3 days. Reheat gently on the stovetop.
- You can add fresh herbs like thyme or parsley for extra flavor if you like.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: chicken pot pie noodles, creamy chicken skillet, one-pan chicken dinner, easy weeknight meal, chicken and noodles
