Chicken Pot Pie Noodle Skillet
A quick and comforting one-skillet dinner, this Chicken Pot Pie Noodle Skillet combines the creamy filling of chicken pot pie with hearty egg noodles, making it a perfect 30-minute weeknight meal.
Ingredients
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1/2 cup half-and-half
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cups uncooked egg noodles
- 1 lb chicken breasts (cubed)
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 teaspoon poultry seasoning (optional)
- 1/2 teaspoon garlic powder (optional)
Instructions
- In a large skillet, cook diced onions, carrots, and celery over medium heat until tender.
- Add cubed chicken breast and cook until lightly browned on all sides.
- In the same skillet, make a roux by combining flour and butter. Gradually add chicken broth and half-and-half, stirring constantly until thickened into a creamy sauce.
- Stir in thyme, parsley, salt, and pepper.
- Add uncooked egg noodles to the skillet and cook for 7-8 minutes, until almost done.
- Stir in cooked chicken and frozen peas, heating for an additional 3-5 minutes.
- Serve hot and enjoy!
Notes
- You can use rotisserie chicken to save time.
- For a lighter version, substitute the heavy cream with milk.
- Feel free to customize the dish with additional veggies such as potatoes, mushrooms, or broccoli.
- Gluten-free options are available by swapping out the flour and noodles.
DID YOU MAKE THIS RECIPE?
Share a photo and tag us @Ideal_Tasty