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Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet is a quick and comforting one-pan dinner that combines the flavors of classic chicken pot pie with the ease of noodles.
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Equipment

  • Large skillet with lid
  • Cutting board
  • Knife
  • Mixing spoon

Ingredients
  

  • 2 cups cooked shredded chicken
  • 3 cups egg noodles
  • 2 tablespoons unsalted butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 cup milk or heavy cream for extra richness
  • 1 cup frozen mixed vegetables peas, carrots, corn, etc.
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons all-purpose flour

Instructions
 

  • Sauté Aromatics
  • Heat butter in a large skillet over medium heat.
  • Add diced onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.
  • Make the Sauce
  • Sprinkle flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
  • Gradually whisk in chicken broth and milk, stirring constantly until smooth.
  • Cook the Noodles
  • Add egg noodles to the skillet, ensuring they are mostly submerged in the liquid.
  • Cover and cook for 8-10 minutes, stirring occasionally, until noodles are tender.
  • Add Chicken and Vegetables
  • Stir in cooked chicken, frozen vegetables, thyme, salt, and pepper.
  • Simmer for 3-4 minutes, or until heated through and the sauce has thickened to your liking.
  • Garnish and Serve
  • Remove from heat and sprinkle with fresh parsley, if desired. Serve immediately.