Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Servings: 6
If you are looking for another amazing weeknight meal that your entire family will love, then you have to give this chicken pot pie noodle skillet a try. It is incredibly easy to make using only a few simple ingredients and have this ready on your dinner table in under twenty-five minutes. This dish is a classic and one of my ultimate favorites for years! Instead of a crust, I used noodles to transform this chicken pot pie into an easy and quick skillet dish.
This skillet meal is loaded with peas, carrots, chicken, and cooked egg noodles. It is an awesome recipe to use leftover noodles and chicken. The perfect dinner option for a great weeknight meal!
Ingredients
1 1/2 c. cooked chicken breast, cut into small cubes
2 cloves garlic, minced
2 tbsp unsalted butter
1 medium sweet onion, diced
1 1/2 c. frozen peas and carrots, thawed
1 c. low-sodium chicken broth
2 tbsp all-purpose flour
1 c. heavy cream
10 oz. egg noodles
1/2 tsp kosher salt
1/4 tsp black pepper
How to make Chicken Pot Pie Noodle Skillet
Step 1: Following the package directions, cook the noodles until al dente.
Step 2: Melt the butter in a large skillet over medium-high heat. Once the butter has melted, add the onion, garlic, peas, and carrots to the skillet and season with salt and pepper. Cook for approximately 3 minutes or until the onions have softened and are translucent. Then, whisk in the flour until blended.
Step 3: To the skillet, pour in the chicken broth and heavy cream. Bring everything to a boil, then decrease to a simmer. Continue to cook for another 5 minutes, stirring often until thickened.
Step 4: Once the pasta is done, drain and add to the skillet. Add the chicken and season with extra salt and pepper if needed.
Step 5: Serve the chicken pot pie noodle immediately. Enjoy!
Nutrition Facts:
Serving: 6servings | Calories: 445 kcal | Carbohydrates: 41g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 284mg | Potassium: 336mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4055IU | Vitamin C: 4.5mg | Calcium: 59mg | Iron: 1.8mg
Ingredients
- 1 1/2 c. cooked chicken breast, cut into small cubes
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 medium sweet onion, diced
- 1 1/2 c. frozen peas and carrots, thawed
- 1 c. low-sodium chicken broth
- 2 tbsp all-purpose flour
- 1 c. heavy cream
- 10 oz. egg noodles
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
Step 1: Following the package directions, cook the noodles until al dente.
Step 2: Melt the butter in a large skillet over medium-high heat. Once the butter has melted, add the onion, garlic, peas, and carrots to the skillet and season with salt and pepper. Cook for approximately 3 minutes or until the onions have softened and are translucent. Then, whisk in the flour until blended.
Step 3: To the skillet, pour in the chicken broth and heavy cream. Bring everything to a boil, then decrease to a simmer. Continue to cook for another 5 minutes, stirring often until thickened.
Step 4: Once the pasta is done, drain and add to the skillet. Add the chicken and season with extra salt and pepper if needed.
Step 5: Serve the chicken pot pie noodle immediately. Enjoy!
