Introducing the Chicken Pot Pie Noodle Skillet, a dish that combines the heartiness of a traditional pot pie with the comforting simplicity of noodles. This recipe is an absolute gem on those cold nights when you need something warm and filling to lift everyone’s spirits. It’s quick enough to whip up on a busy weeknight but special enough to bring everyone to the table with smiles.
I have a little story about this recipe. One chilly evening, I decided to make this dish for a group of friends. In a bit of a mix-up, I ended up adding a whole cup of salt instead of just a pinch! While we ended up ordering pizza that night, we still laugh about my infamous “Salt Pie” disaster. Don’t worry, though; I’ve since perfected this recipe, so you can follow it confidently, knowing each measurement has been carefully tested to ensure the perfect balance of flavors.
Now, let’s get cooking with our Chicken Pot Pie Noodle Skillet, a dish that promises comfort with every bite!
Ingredients:
- 1 1/2 cups of cooked chicken breast, cut into small cubes
- 2 tablespoons of unsalted butter
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 1/2 cups of frozen peas and carrots, thawed
- 2 tablespoons of all-purpose flour
- 1 cup of chicken broth
- 1 cup of heavy cream
- 2 teaspoons of Italian seasoning
- 10 ounces of egg noodles
- Salt and freshly ground black pepper, to taste
Friendly Instructions:
Noodle Prep: Start by cooking your egg noodles according to the package directions—aim for al dente because they’ll soak up more flavor once mixed with the other ingredients. Drain them and set them aside once done.
Build the Base: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion turns translucent and fragrant—a perfect base for flavor.
Veggie Time: Toss in the thawed peas and carrots, sprinkling over the Italian seasoning for that herby touch. Stir and cook the mixture for a few minutes to combine the flavors.
Thicken It Up: Sprinkle the flour over your veggies, stirring well. This is your roux, which will help thicken the sauce beautifully. Cook for a minute to remove the raw flour taste.
Creamy Sauce Creation: Slowly pour in the chicken broth and heavy cream, stirring continuously. Keep stirring until the sauce thickens up nicely—this is the magic part where everything comes together.
Add the Chicken: Throw in those chicken cubes, mixing them into your skillet. This reintroduces protein to your dish, making it a well-rounded meal.
Season: Season with salt and pepper to your taste. Remember, it’s easier to add more than to fix too much!
Combine Everything: Add your drained noodles to the skillet, tossing everything together to make sure the noodles are well coated with your creamy, flavorful sauce.
Serve Warm: Once everything is hot and bubbly, take the skillet off the heat. Serve your Chicken Pot Pie Noodle Skillet steaming hot for the best experience.
This Chicken Pot Pie Noodle Skillet isn’t just easy to make—it’s also delightfully customizable. Feel free to swap out the peas and carrots for your favorite veggies, or add a sprinkle of cheese for extra richness. Whatever variations you choose, this dish is sure to comfort and satisfy. Enjoy the process and the delicious results!