Savor The Homestyle Goodness Of Chicken Pot Pie Noodle Skillet (Print version)
A creamy chicken pot pie noodle skillet with egg noodles, vegetables, and tender chicken in a cozy stovetop sauce.
# Ingredients:
For the noodles
01 -
10 oz (285 g) wide egg noodles
02 -
1 tablespoon kosher salt, for the pasta water
For the skillet sauce
03 -
3 tablespoons (42 g) unsalted butter
04 -
1 medium sweet onion, diced
05 -
1 1/2 cups (210 g) frozen peas and carrots, thawed
06 -
2 cloves garlic, minced
07 -
1 teaspoon dried thyme
08 -
1/2 teaspoon kosher salt, plus more to taste
09 -
1/4 teaspoon black pepper
10 -
3 tablespoons (24 g) all-purpose flour
11 -
1 1/4 cups (300 ml) low-sodium chicken broth
12 -
1 cup (240 ml) heavy cream or half-and-half
13 -
2 cups (280 g) cooked chicken, diced or shredded
14 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the egg noodles until just tender according to the package directions, then drain and set aside.
02 -
Melt the butter in a large deep skillet over medium heat. Add the onion, peas, and carrots. Cook for 4-5 minutes until the onion softens.
03 -
Stir in the garlic, thyme, salt, pepper, and flour. Cook for 1 minute, stirring constantly, until the flour coats the vegetables and no dry patches remain.
04 -
Slowly stir in the chicken broth. Add the cream and bring the mixture to a gentle simmer. Cook for 4-5 minutes until thickened and smooth.
05 -
Fold in the cooked chicken and drained egg noodles. Toss gently until everything is coated and the chicken is hot.
06 -
Remove from the heat and let the skillet rest for 3 minutes. Taste for salt and pepper, then finish with parsley if using.
# Good to know:
01 -
Use rotisserie chicken for the fastest prep.
02 -
The sauce thickens more as it rests.
03 -
Best served hot from the skillet.