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
Scale
- 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
- 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
Store leftovers in airtight containers for up to 3-4 days in the fridge, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
Keywords: chicken pot pie, skillet meal, comfort food, weeknight dinner