Chicken Pot Pie Noodle Skillet
This Chicken Pot Pie Noodles recipe is like chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal!
Servings: 6
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
- Cook noodles al dente, according to package directions.
- In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent.
- Stir in the flour until combined and no white patches remain.
- Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
- Drain the pasta and add to the skillet, along with the chopped chicken. Toss to combine.
- Taste and season with a touch more salt and pepper, if necessary. Serve hot and enjoy!
Video
Notes
**Feel free to use different frozen/thawed veggies of your choice, and baked chicken breast or rotisserie. Storage and freezer information is included in the article.
Nutrition
Calories: 445kcal | Carbohydrates: 41g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 284mg | Potassium: 336mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4055IU | Vitamin C: 4.5mg | Calcium: 59mg | Iron: 1.8mg