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Chicken Pot Pie Noodle Skillet Recipe

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★★★★★

4.8 from 53 reviews

This Chicken Pot Pie Noodle Skillet is a comforting, creamy dish that combines tender cooked chicken, peas and carrots, and egg noodles in a rich, savory sauce. Cooked entirely in a skillet, it delivers all the flavors of a classic chicken pot pie in a quick and easy one-pan meal perfect for weeknights.

Ingredients

Scale

Pasta

  • 10 ounces egg noodles

Vegetables and Aromatics

  • 1 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups frozen peas and carrots, thawed

Wet Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream

Protein

  • 1 1/2 cups cooked chicken breast, cut into small cubes

Seasonings and Thickener

  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour

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 often, until the onions become soft and translucent, about 3 minutes.
  3. Add flour for thickening: Sprinkle the all-purpose flour over the vegetables in the skillet. Stir continuously until the flour is fully incorporated and there are no visible white patches, which helps create a roux to thicken the sauce.
  4. Add liquids and simmer: Gradually pour in the chicken broth and heavy cream while stirring. Bring the mixture to a boil, then reduce heat to a simmer. Continue stirring occasionally until the sauce thickens, about 5 minutes.
  5. Combine pasta and chicken: Add the drained noodles and cubed cooked chicken breast directly into the skillet. Toss everything together to evenly coat the noodles and chicken in the creamy sauce.
  6. Final seasoning and serve: Taste the dish and adjust the seasoning with additional salt and pepper if needed. Serve the Chicken Pot Pie Noodle Skillet hot for a comforting meal.

Notes

  • Use freshly cooked chicken breast or leftover rotisserie chicken for convenience.
  • For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
  • Ensure the flour is well incorporated to avoid lumps in the sauce.
  • This recipe can be made vegetarian by substituting chicken with tofu and using vegetable broth.
  • Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.

Keywords: chicken pot pie, egg noodle skillet, creamy chicken pasta, one pan dinner, comfort food, easy chicken recipe

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