Description

A creamy one-pan dish that transforms classic chicken pot pie into a quick and comforting noodle skillet perfect for busy weeknights. Tender chicken, vegetables, and egg noodles are cooked in a rich sauce all in one skillet.

Ingredients

Scale

12 oz egg noodles

3 cups cooked chicken, shredded

4 tbsp butter, divided

1/4 cup all purpose flour

3 cups chicken broth

1 cup milk or half and half

1 small onion, diced

2 garlic cloves, minced

2 cups frozen peas and carrots

1 cup celery, chopped

salt to taste

black pepper to taste

1/2 tsp dried thyme

1 tbsp fresh parsley, chopped

1/2 cup shredded cheddar cheese (optional)

Instructions

1. Cook egg noodles al dente according to package instructions and drain.

2. In a large skillet over medium heat, melt 1 tbsp butter and cook seasoned chicken until golden and cooked through; remove and set aside.

3. Melt 3 tbsp butter in the same skillet, add onion and celery and cook 3 to 4 minutes until translucent.

4. Add garlic and cook 1 minute until fragrant.

5. Sprinkle flour over vegetables and whisk to form a roux, cooking 1 to 2 minutes.

6. Gradually whisk in chicken broth, then add milk, and simmer 5 minutes until sauce thickens.

7. Stir in thyme, salt, pepper, peas and carrots and cook 2 to 3 minutes until heated through.

8. Return chicken to skillet, add noodles, gently toss to coat and adjust consistency with extra broth or milk if needed.

9. Stir in cheese if using, taste and adjust seasoning, garnish with parsley, and serve.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: main course
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6
Sodium: 800
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 9
Trans Fat: 0.5
Carbohydrates: 45
Fiber: 3
Protein: 30
Cholesterol: 75

Keywords: easy chicken pot pie noodle skillet, chicken pot pie noodles, pot pie noodle skillet, one pan dinner, family dinner recipe, creamy chicken skillet, weeknight dinner, comfort food skillet