Chicken Pot Pie Noodle Skillet
A quick and easy one-pan dish combining tender chicken, hearty vegetables, and creamy sauce over egg noodles, perfect for busy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups frozen mixed vegetables (peas, carrots, and corn)
- 2 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups cooked chicken, shredded
- 3 cups egg noodles, cooked
- Parmesan cheese for serving (optional)
Instructions
- Sauté aromatics: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
- Add vegetables: Stir in the frozen mixed vegetables and cook for 3-4 minutes until heated through and tender.
- Thicken the sauce: Sprinkle the flour over vegetables, stirring to coat. Gradually pour in chicken broth, whisking to avoid lumps.
- Stir in cream and seasonings: Add heavy cream, thyme, salt, and pepper. Continue to cook for 3-5 minutes until sauce thickens.
- Combine chicken and noodles: Gently stir in shredded chicken and cooked egg noodles, ensuring even coating with sauce. Heat through for 2-3 minutes.
- Serve and enjoy: Serve in bowls and top with Parmesan cheese if desired.
Notes
Feel free to customize ingredients based on what you have. Using shredded rotisserie chicken can save time.
Find it online: https://www.chickenmint.com/chicken-pot-pie-noodle-skillet/