Description

This one-pan chicken pot pie noodle skillet combines tender chicken, vegetables, and egg noodles in a creamy sauce for an easy weeknight dinner. It delivers all the comforting flavors of traditional chicken pot pie without the crust.

Ingredients

Scale

2 cups cooked chicken, shredded or cubed

8 oz egg noodles

1 cup diced carrots

1 cup frozen peas

1/2 cup diced celery

1/2 cup chopped onion

3 tbsp unsalted butter

3 tbsp all-purpose flour

2 cups chicken broth

1 cup milk

1/2 cup heavy cream

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/4 tsp garlic powder

pinch of nutmeg (optional)

fresh parsley for garnish

olive oil (optional)

grated Parmesan (optional)

Instructions

1. Cook noodles in salted boiling water until al dente, drain and set aside.

2. Melt butter in a large skillet over medium heat, add onion, carrots, and celery and cook 5–7 minutes until tender.

3. Stir in flour and cook 1–2 minutes to form a roux, then whisk in chicken broth until smooth.

4. Add milk and heavy cream, whisk and simmer 3–5 minutes until sauce thickens.

5. Season with salt, pepper, thyme, garlic powder, and nutmeg.

6. Stir in chicken and peas and simmer 3–4 minutes until heated through.

7. Fold in cooked noodles and simmer 5 minutes until noodles absorb sauce.

8. Garnish with parsley and Parmesan, serve hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: dinner
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5
Sodium: 800
Fat: 20
Saturated Fat: 10
Unsaturated Fat: 8
Trans Fat: 0.5
Carbohydrates: 45
Fiber: 4
Protein: 25
Cholesterol: 75

Keywords: chicken pot pie noodles, pot pie noodle recipe, pot pie with noodles, chicken pot pie skillet noodles, one pan chicken pot pie, cozy comfort recipe, weeknight dinner, creamy noodle skillet