Chicken Pot Pie Noodle Skillet
This creamy skillet dish combines everything you love about classic chicken pot pie with the ease of egg noodles. Made in one pan and ready in just 30 minutes, it’s the perfect weeknight dinner!
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, cubed
- Salt & pepper, to taste
Instructions
- Cook the noodles: Prepare egg noodles al dente, according to package directions. Drain and set aside.
- Sauté veggies: In a large skillet, melt butter over medium-high heat. Add onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper and cook for about 3 minutes, until onions are soft.
- Make the sauce: Stir in flour until well combined. Slowly pour in chicken broth and heavy cream. Bring to a boil, then reduce to a simmer. Cook for about 5 minutes, stirring occasionally, until sauce thickens.
- Combine & serve: Add cooked noodles and chicken to the skillet. Stir well, adjust seasoning, and serve hot. Enjoy!
