Description
This Chicken Pot Pie Noodle Skillet recipe is a comforting and creamy one-pan dish that combines the flavors of a classic pot pie with the ease of a skillet meal. Loaded with tender chicken, vegetables, and egg noodles in a rich and savory sauce, it’s a family-friendly dinner that’s sure to become a favorite.
Ingredients
Scale
Egg Noodles:
- 12 ounces egg noodles
Skillet Mixture:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups cooked shredded chicken
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen peas
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream
Garnish:
- Chopped fresh parsley for garnish
Instructions
- Cook the Noodles: Cook egg noodles according to package directions, drain, and set aside.
- Prepare Skillet Mixture: In a large skillet over medium heat, melt butter. Add onion, carrots, and celery; cook until softened. Stir in garlic, then add shredded chicken, cream of chicken soup, chicken broth, peas, thyme, salt, and pepper. Simmer.
- Combine and Garnish: Reduce heat, add cooked noodles and heavy cream to the skillet. Toss until coated and heated through. Garnish with fresh parsley.
Notes
- You can use leftover rotisserie chicken for convenience.
- For a richer flavor, add ½ cup shredded cheddar cheese before serving.
- This dish can also be baked with a biscuit or puff pastry topping for a traditional pot pie twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 470
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 115 mg
