Pot Pie Noodle Skillet (Print-Friendly Version)
A rich, creamy one-pan meal featuring chicken, veggies, and egg noodles. It's got all the classic flavors, just without the hassle of a crust.
# Ingredients:
→ Base Ingredients
01 -
1 medium sweet onion, finely chopped
02 -
2 tablespoons unsalted butter
03 -
1 1/2 cups diced chicken breast, pre-cooked
04 -
1 1/2 cups thawed peas and carrots
05 -
2 garlic cloves, finely minced
→ Pasta
06 -
10 ounces of egg noodles
→ Sauce
07 -
1 cup of heavy cream
08 -
1/4 teaspoon ground pepper
09 -
2 tablespoons plain flour
10 -
1 cup low-sodium chicken stock
11 -
1/2 teaspoon kosher salt
# Steps:
01 -
Heat a large skillet on medium-high and melt the butter. Toss in the onion, garlic, peas, and carrots. Sprinkle with salt and pepper, and cook for 3 minutes or until the onion softens.
02 -
Follow the directions on the noodle packaging to cook them al dente.
03 -
Add the flour to the skillet and stir it into the veggies. Slowly pour in the broth and cream. Let it boil for a minute, then lower heat and simmer for 5 minutes until it thickens.
04 -
Combine the pasta and cooked chicken with the sauce in the skillet. Taste and adjust seasoning if needed. Serve warm.
# Notes:
01 -
Perfect for leftover chicken.
02 -
Feel free to swap in vegetables that you like.