Chicken Pot Pie Noodle Skillet
This Chicken Pot Pie Noodle Skillet is classic 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 kosher 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.
- 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 chicken. Taste and season with a touch more salt and pepper, if necessary.
- Serve hot and enjoy!
Nutrition
Serving: 6servings · 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