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
servings:6
Ingredients For Chicken Pot Pie Noodle Skillet
- Ten ounces of egg noodles
- Twice as much unsalted butter
- Diced one medium sweet onion
- Two minced garlic cloves
- 1 1/2 cups thawed frozen carrots and peas
- Half a teaspoon of kosher salt
- 1/4 tsp black pepper
- Two tablespoons of flour (all-purpose)
- One cup of chicken broth with minimal sodium
- One cup of heavy cream
- 1 and a half cups of cooked, small-cube-shaped chicken breast
Instructions For Chicken Pot Pie Noodle Skillet
- Noodles should be cooked al dente as directed on the package.
- 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.
- 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.
- 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.