Chicken Pot Pie Noodle Skillet
A creamy, one-pan comfort dish that brings the flavor of chicken pot pie to your dinner table with the ease of noodles.
Ingredients
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 sweet onion diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 1/2 cups frozen peas and carrots thawed
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken breast cut into small cubes
- to taste salt & pepper
Instructions
- Cook the egg noodles according to package directions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, melt butter. Add onion, garlic, Italian seasoning, and peas and carrots. Season with salt and pepper.
- Sauté until the onions are soft and translucent, about 3–4 minutes.
- Sprinkle flour over vegetables and stir well. Cook for 1 minute.
- Pour in chicken broth and heavy cream. Bring to a boil, then reduce to a simmer. Stir until sauce thickens, about 5 minutes.
- Add cooked noodles and diced chicken. Stir to combine and heat through.
- Taste and adjust seasoning as needed. Serve hot.
Notes
For extra flavor, you can top it with shredded cheese or fresh parsley before serving.
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