Description
A comforting one-pan Chicken Pot Pie Noodle Skillet with tender chicken, vegetables, and creamy sauce, reimagined for quick weeknight meals without pastry.
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
- Dice 1 medium sweet onion and mince 2 cloves garlic. Ensure 1 1/2 cups frozen peas and carrots are thawed. Cut 1 1/2 cups cooked chicken breast into small cubes.
- In a large skillet, melt 2 tablespoons unsalted butter over medium heat. Add diced onion and cook for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle 2 tablespoons all-purpose flour over vegetables. Stir for 1 minute. Gradually whisk in 1 cup low-sodium chicken broth, then 1 cup heavy cream, ensuring no lumps. Bring to a gentle simmer, stirring until sauce slightly thickens.
- Add cooked chicken, thawed peas and carrots, 1/2 teaspoon coarse salt, and 1/4 teaspoon black pepper to the skillet. Stir in 10 ounces egg noodles, submerging them in the sauce.
- Cover skillet and simmer over low heat for 10-15 minutes, stirring occasionally, until noodles are tender and most liquid is absorbed.
- Taste and adjust seasoning as needed. Serve hot, directly from the skillet.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Chicken Pot Pie Noodle, Skillet Meal, Comfort Food