Chicken Pot Pie Noodle Skillet

Here’s a delicious and comforting recipe for Chicken Pot Pie Noodle Skillet—a one-pan dish that combines all the flavors of a classic chicken pot pie with hearty noodles.

Chicken Pot Pie Noodle Skillet

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced into bite-sized pieces
• Salt and pepper, to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups carrots, sliced (or 1 1/2 cups baby carrots)
• 1 cup frozen peas
• 1 1/2 cups chicken broth
• 1 cup heavy cream (or whole milk for a lighter option)
• 2 cups egg noodles (or your favorite pasta)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary (optional)
• 1 tbsp all-purpose flour
• 1 cup shredded cheddar cheese (optional, for extra creamy richness)
• Fresh parsley or thyme for garnish (optional)

Instructions:

1. Cook the Chicken:

• In a large skillet, heat 1 tablespoon of olive oil over medium heat.
• Season the diced chicken with salt and pepper, and cook until browned and cooked through (about 5-7 minutes).
• Remove the chicken from the skillet and set it aside.

2. Sauté Vegetables:

• In the same skillet, add another tablespoon of olive oil. Add the chopped onion and garlic and sauté for about 2-3 minutes, until softened and fragrant.
• Add the sliced carrots and cook for another 3-4 minutes until they begin to soften.

3. Make the Sauce:

• Sprinkle the flour over the vegetables in the skillet and stir to combine. This will help thicken the sauce.
• Slowly pour in the chicken broth while stirring, making sure to scrape up any bits stuck to the bottom of the skillet.
• Add the heavy cream (or milk), dried thyme, and rosemary (if using). Stir everything together and bring it to a simmer.

4. Cook the Noodles:

• Add the egg noodles (uncooked) to the skillet, making sure they’re submerged in the sauce.
• Cover the skillet with a lid and let it simmer for about 10-12 minutes, or until the noodles are tender and the sauce has thickened. Stir occasionally to prevent the noodles from sticking.

5. Add the Chicken and Peas:

• Return the cooked chicken to the skillet along with the frozen peas. Stir to combine and heat through.
• If you’d like to add some extra creaminess, sprinkle in the shredded cheddar cheese and stir until melted and incorporated.

6. Serve:

• Once everything is well combined and heated through, taste and adjust the seasoning with more salt and pepper if needed.
• Garnish with fresh parsley or thyme before serving, if desired.

Tips:

• Make it Lighter: Swap the heavy cream for whole milk or a milk alternative if you prefer a lighter version.
• Add More Veggies: Feel free to add other veggies like corn, green beans, or mushrooms for more variety.
• Make it Ahead: You can prepare this ahead of time and reheat it for a quick and comforting dinner.

This Chicken Pot Pie Noodle Skillet is a hearty, one-pan meal that’s perfect for a cozy weeknight dinner. Enjoy the flavors of chicken pot pie without all the fuss!