Description
This Chicken Pot Pie Noodle Skillet is a comforting and hearty one-pan meal combining tender chicken, creamy sauce, and tender egg noodles. Ready in just 30 minutes, it’s an easy and delicious twist on traditional chicken pot pie without the fuss of a crust.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup sliced carrots (steamed or frozen)
Proteins and Dairy
- 2 cups cooked chicken breast, cubed or shredded
- 2 tablespoons butter
- 1/2 cup milk or heavy cream
Pantry
- 2 cups egg noodles, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add diced onion, garlic, and celery. Sauté until softened and fragrant, about 4 minutes.
- Add Liquids: Stir in the cream of chicken soup, chicken broth, and milk or cream. Let simmer for 2-3 minutes to combine flavors and slightly thicken the sauce.
- Add Vegetables and Chicken: Add peas, carrots, and cooked chicken to the sauce. Stir in Italian seasoning, salt, and pepper. Cook for another 3-4 minutes to heat through and blend the seasonings.
- Cook Noodles: In a separate pot, cook egg noodles according to package directions until al dente. Drain well and set aside.
- Combine and Finish: Fold the cooked noodles into the skillet mixture. Stir gently to combine and let sit on low heat for 1-2 minutes to allow the noodles to absorb the flavors. Serve hot.
Notes
- You can substitute the cream of chicken soup with a homemade béchamel sauce for a fresher taste.
- For a lower fat option, use milk instead of heavy cream.
- Add some cooked mushrooms or green beans for extra vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- To make it gluten-free, replace egg noodles with gluten-free pasta.
