Chicken Pot Pie Noodle Skillet Recipe:
Ingredients:
- 10 ounces of egg noodles
- 2 tablespoons of unsalted butter
- 1 medium sweet onion, diced
- 2 cloves of garlic, minced
- 1 1/2 cups of frozen peas and carrots, thawed
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of all-purpose flour
- 1 cup of low-sodium chicken broth
- 1 cup of heavy cream
- 1 1/2 cups of cooked chicken breast, cut into small cubes
Instructions:
- Start by cooking the egg noodles until al dente, as per the package directions.
- In a large skillet, melt the butter over medium-high heat. Add the diced onion, minced garlic, and the thawed peas and carrots. Sprinkle in the salt and pepper, cooking for about 3 minutes until the onions are soft and translucent.
- Blend in the flour until fully combined.
- Gradually pour in the chicken broth and heavy cream, bringing the mixture to a boil before reducing it to a simmer. Stir occasionally for about 5 minutes or until the sauce thickens.
- Drain the pasta and add it to the skillet, along with the cubed chicken. Adjust the seasoning with a bit more salt and pepper, if needed.
- Serve this delightful skillet meal hot and savor the homely taste!
This Chicken Pot Pie Noodle Skillet is a unique twist on a classic, guaranteed to bring comfort and flavor to your dinner table. Enjoy the hearty blend of chicken, noodles, and vegetables enveloped in a creamy sauce – a surefire hit for any meal!
