Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet

This recipe, a classic chicken pot pie with noodles in place of a crust, is presented as a skillet meal. Simple, delectable dinner for a weeknight!

I have never in my life been interested in or enthused about chicken pot pie.This is a really delicious skillet dish. The kids are already sick of me making it; I did so multiple times in April alone. A food blogger’s life entails never sticking to one recipe for months at a time or developing a weekly ritual of making a certain dish out of obsession.

Prep : 15 minutes

cooking:10 minutes

Time in total: 25 minutes


Ingredients For Chicken Pot Pie Noodle Skillet

  1. Ten ounces of egg noodles
  2. Twice as much unsalted butter
  3. Diced one medium sweet onion
  4. Two minced garlic cloves
  5. 1 1/2 cups thawed frozen carrots and peas
  6. Half a teaspoon of kosher salt
  7. 1/4 tsp black pepper
  8. Two tablespoons of flour (all-purpose)
  9. One cup of chicken broth with minimal sodium
  10. One cup of heavy cream
  11. 1 and a half cups of cooked, small-cube-shaped chicken breast

Instructions For Chicken Pot Pie Noodle Skillet

  1. Noodles should be cooked al dente as directed on the package.
  2. Heat a large skillet over medium-high heat to melt the butter. Add the peas, carrots, onion, and garlic; season with salt and pepper. Simmer onions for 3 minutes or until they become tender and transparent. Add the flour and stir until well mixed.
  3. Add the heavy cream and chicken broth and bring to a boil. Lower the heat to a simmer. After about five minutes, stir periodically until thickened.
  4. After draining, add the chicken and pasta to the skillet. If needed, add a little extra salt and pepper after tasting.
    Enjoy while hot!


Nutrition Serving:

6 servings; Calories: 445 kcal; Carbohydrates: 41 g; Protein: 20 g; Fat: 22 g; Saturated Fat: 12 g; Cholesterol: 133 mg; Sodium: 284 mg; Potassium: 336 mg; Fibre: 2 g; Sugar: 1 g; Vitamin A: 4055 IU; Vitamin C: 4.5 mg; Calcium: 59 mg; Iron: 1.8 mg.

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