Description
Description A creamy and comforting skillet meal combining the nostalgic flavors of chicken pot pie with tender egg noodles, perfect for a weeknight dinner.
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
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Instructions
- Prep the diced onion, minced garlic, thawed peas and carrots, and cubed chicken. Let cold chicken warm to near room temperature.
- In a skillet, melt the butter over medium heat and sauté the onion for 8-10 minutes until soft.
- Add garlic, salt, and pepper, cooking for 1 minute until fragrant.
- Sprinkle flour over vegetables, whisking for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth and heavy cream until smooth. Simmer gently until slightly thickened.
- Stir in the egg noodles and chicken, mixing to combine and submerge the noodles in the sauce.
- Cover and reduce heat to low; simmer for 10-12 minutes until noodles are tender, stirring occasionally.
- Remove from heat and let rest for 5 minutes before serving.
Notes
- Notes
- Store leftovers in airtight containers for up to 3-4 days in the fridge, or freeze for up to 2 months.