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Chicken Pot Pie Noodle Skillet

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Category: Main Dish
  • Cuisine: American

Description

This Chicken Pot Pie Noodle Skillet is a comforting one-pan meal that combines the creamy goodness of chicken pot pie with the hearty texture of egg noodles. It’s a quick, family-friendly dish perfect for busy weeknights!

Ingredients

Units Scale

Serves 4-6

  • For the skillet:
    • 2 tablespoons unsalted butter
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 2 medium carrots, diced
    • 2 stalks celery, diced
    • 2 cups cooked chicken, shredded or diced (rotisserie works great)
    • 1 cup frozen peas
    • 3 cups (720 ml) chicken broth
    • 1 cup (240 ml) heavy cream or milk
    • 8 oz (225 g) wide egg noodles
    • 1/4 cup (30 g) all-purpose flour
    • 1 teaspoon dried thyme
    • 1/2 teaspoon salt (or to taste)
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon paprika (optional)
  • For garnish:
    • 2 tablespoons chopped fresh parsley
    • Crumbled buttery crackers or puff pastry pieces (optional, for crunch)

Instructions

  1. Sauté the vegetables:
    • In a large skillet, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
  2. Make the roux:
    • Sprinkle the flour over the sautéed vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
  3. Add the liquids:
    • Gradually stir in the chicken broth, ensuring there are no lumps. Add the heavy cream or milk. Bring the mixture to a gentle simmer, stirring frequently until thickened.
  4. Cook the noodles:
    • Stir in the egg noodles, thyme, salt, pepper, and paprika. Cover and simmer for 8-10 minutes, or until the noodles are tender and the sauce has thickened. Stir occasionally to prevent sticking.
  5. Add the chicken and peas:
    • Fold in the cooked chicken and frozen peas. Cook for an additional 2-3 minutes, or until heated through. Adjust seasoning if necessary.
  6. Serve:
    • Garnish with fresh parsley and serve immediately. For added crunch, sprinkle with crumbled crackers or puff pastry pieces.

Notes

  • Substitute cooked turkey for chicken to use up leftovers.
  • Add mushrooms for extra flavor and texture.
  • If the sauce becomes too thick, stir in a little more chicken broth or milk to reach the desired consistency.

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