Description
This creamy and comforting Chicken Pot Pie Noodle Skillet combines tender chicken, hearty noodles, and vibrant vegetables, all enveloped in a rich sauce, making it an easy one-pan meal.
Ingredients
Scale
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, diced or shredded
- 2 cups frozen mixed vegetables
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or cream
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 8 oz egg noodles
- 1/2 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
- Cook the Aromatics:
Melt the butter in a large skillet over medium heat. Add the diced onion and garlic, sautéing until softened. - Prepare the Sauce:
Sprinkle the flour over the onions and garlic, stirring to coat. Gradually whisk in the chicken broth and milk, stirring until the mixture thickens. Add thyme, parsley, salt, and pepper. - Combine Ingredients:
Stir in the cooked chicken and frozen vegetables. Let the mixture simmer for a few minutes until heated through. - Cook the Noodles:
Meanwhile, cook the egg noodles according to package instructions. Drain and add to the skillet, mixing until well combined. - Finish and Serve:
Optional: Sprinkle Parmesan cheese over the top and allow it to melt. Garnish with fresh parsley before serving.
Notes
- Vegetable Variations: Feel free to use your favorite vegetables, like peas, carrots, or corn, to customize the dish.
- Creamy Texture: For a richer flavor, use heavy cream instead of milk.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes