Description
A quick and comforting one-pan chicken pot pie noodle skillet that is easy to prepare and packed with flavor.
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
- Prepare diced sweet onion, minced garlic, thawed peas and carrots, and cubed cooked chicken breast.
- Melt unsalted butter in a large, deep skillet over medium heat. Sauté the diced onion for 8-10 minutes until softened.
- Add minced garlic, salt, and black pepper. Cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and whisk for 1-2 minutes to form a light golden paste.
- Gradually whisk in chicken broth until smooth, then slowly whisk in heavy cream. Bring to a gentle simmer.
- Add egg noodles, cooked chicken, and peas and carrots. Stir gently to combine.
- Cover and reduce heat to low. Simmer for 10-12 minutes until noodles are tender, stirring occasionally.
- Remove from heat, let rest for 5 minutes, season to taste, and serve warm.
Notes
For added richness, consider using half-and-half instead of heavy cream, or add mixed vegetables for a veggie boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken pot pie, skillet meals, comfort food, one pan dinner, easy recipes