Description
This Chicken Pot Pie Noodle Skillet combines all the comforting flavors of a classic chicken pot pie in a quick, one-pan meal. Tender egg noodles simmer in a creamy sauce loaded with sautéed onions, garlic, peas, carrots, and juicy cooked chicken breast, making it an easy dinner option that’s hearty and satisfying.
Ingredients
Scale
Prepare Ingredients
- 10 ounces egg noodles
- 1 1/2 cups cooked chicken breast, cut into small cubes
- 1 1/2 cups frozen peas and carrots, thawed
Sauté Base
- 2 tablespoons unsalted butter
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
Thickening & Sauce
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
Instructions
- Prepare Ingredients: Have your diced sweet onion, minced garlic, thawed peas and carrots, and cubed cooked chicken breast ready for easy access during cooking.
- Sauté Onion: In a large, deep skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced sweet onion and sauté for 8-10 minutes, stirring occasionally, until softened and translucent to build a flavorful base.
- Add Garlic and Seasoning: Stir in the minced garlic, 1/2 teaspoon coarse salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant, making sure not to burn the garlic to keep the flavor mellow.
- Create Roux: Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables. Whisk constantly for 1-2 minutes until a light golden paste forms; this cooks out the raw flour taste and thickens the sauce.
- Whisk in Liquids: Gradually whisk in 1 cup of low-sodium chicken broth until smooth, then slowly add 1 cup of heavy cream. Continue whisking until the sauce smooths out and starts to thicken. Bring the mixture to a gentle simmer to prepare for cooking the noodles.
- Combine & Simmer: Add the egg noodles, cooked chicken breast, and thawed peas and carrots to the skillet. Stir gently to combine everything and ensure the noodles are fully submerged in the creamy sauce.
- Cook Noodles: Cover the skillet and reduce heat to low. Let it simmer gently for 10-12 minutes, stirring occasionally to prevent sticking and to ensure the noodles cook evenly until tender.
- Rest and Serve: Remove the skillet from heat and let the dish rest, covered, for 5 minutes so the flavors meld and the sauce thickens slightly. Adjust seasoning to taste, then ladle into bowls and serve warm for a cozy meal.
Notes
- Use freshly cooked chicken breast for best texture, or leftover roasted chicken works well too.
- Make sure to thaw the frozen peas and carrots beforehand for even cooking.
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- Stir occasionally while simmering to prevent noodles sticking to the pan bottom.
- This skillet meal can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
