Description

This Chicken Pot Pie Noodles recipe is classic chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal!

Ingredients

Scale

10 ounces egg noodles
2 tablespoons unsalted butter
1 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 cups frozen peas and carrots, thawed
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup heavy cream
1 1/2 cups cooked chicken breast, cut into small cubes

Instructions

Step: Cook noodles al dente, according to package directions.
Step: In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent.
Step: Stir in the flour until combined and no white patches remain.
Step: Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
Step: Drain the pasta and add to the skillet, along with the chopped chicken. Toss to combine.
Step: Taste and season with a touch more salt and pepper, if necessary. Serve hot and enjoy!

Notes

Feel free to use different frozen/thawed vegetables of your choice. Rotisserie chicken is a great time-saving substitute for baked chicken breast. Store leftovers in an airtight container for up to 3 days; add a splash of broth when reheating.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 445 kcal
Sugar: 1 g
Sodium: 284 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 133 mg

Keywords: chicken pot pie noodles, skillet dinner, weeknight meal, creamy chicken pasta