Here’s a cozy, comforting, and easy one-pan meal — Chicken Pot Pie Noodle Skillet! Think creamy chicken pot pie filling tossed with egg noodles and all the classic flavors, ready in under 30 minutes.
🍗🥧 Chicken Pot Pie Noodle Skillet
📝 Ingredients:
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2 tbsp butter
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1 small onion, diced
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2 cloves garlic, minced
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2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
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2 cups mixed veggies (frozen peas, carrots, and corn mix or fresh)
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2 cups chicken broth
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1 cup milk (or half & half for extra creaminess)
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1 ½ cups egg noodles (uncooked)
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1/3 cup all-purpose flour
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1 tsp dried thyme (or poultry seasoning)
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Salt and pepper, to taste
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Optional: 1/2 cup shredded cheddar or mozzarella cheese
🥣 Instructions:
1. Sauté Aromatics:
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In a large skillet or sauté pan, melt butter over medium heat.
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Add onion and garlic; cook until softened, about 3 minutes.
2. Make the Sauce:
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Sprinkle flour over onions and garlic; stir constantly for 1-2 minutes to cook the flour.
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Slowly whisk in chicken broth and milk to avoid lumps.
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Add thyme, salt, and pepper.
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Bring mixture to a simmer until it thickens slightly.
3. Add Noodles & Veggies:
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Stir in uncooked egg noodles and mixed veggies.
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Cover and simmer, stirring occasionally, until noodles are tender (about 8–10 minutes).
4. Add Chicken:
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Stir in cooked chicken and optional cheese.
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Cook for another 2-3 minutes until heated through and cheese (if added) melts.
🍽️ Serving Tips:
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Garnish with chopped fresh parsley or thyme.
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Serve with crusty bread or a side salad.
🔄 Variations:
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Swap egg noodles for rice or quinoa.
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Add mushrooms or celery for extra veggie goodness.
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Use cream of chicken soup instead of making the sauce from scratch for a shortcut.