Chicken Pot Pie Noodle Skillet
A comforting skillet meal that combines the flavors of chicken pot pie with tender egg noodles in a creamy sauce.
Servings: 4 servings
Equipment
- Large Deep Skillet
Ingredients
Ingredients
- 1 pound Cooked chicken (shredded or diced)
- 8 ounces Egg noodles
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 3 cups Chicken broth
- 1 cup Frozen peas
- 1 cup Heavy cream or milk
- 1 teaspoon Dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by heating the olive oil in a large, deep skillet over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, until the vegetables are softened and the onions are beginning to turn golden.
- Add the minced garlic and dried thyme. Sauté for another 1 minute until fragrant.
- Pour in the chicken broth and bring to a gentle boil. Add the egg noodles, stirring gently to make sure they’re fully submerged.
- Cover the skillet with a lid and allow the noodles to cook according to package directions, usually 8–10 minutes. Stir once or twice to prevent sticking.
- Once the noodles are tender, reduce the heat to medium-low. Stir in the cooked chicken, frozen peas, and heavy cream or milk. Continue to cook, uncovered, for another 3–5 minutes until the sauce thickens and everything is heated through.
- Taste and season with salt and pepper as needed. Right before serving, sprinkle over the chopped fresh parsley and give everything a gentle toss.
- Serve hot, with additional parsley or cracked black pepper if desired.
Notes
For a lighter version, substitute half-and-half or milk for the cream; for extra richness, use all heavy cream or add a tablespoon of butter at the end.