Description
A comforting and hearty one-pan meal, this Chicken Pot Pie Noodle Skillet combines the flavors of a classic pot pie with the simplicity of a skillet dish. Tender chicken, vegetables, and creamy sauce all come together with egg noodles in this delicious recipe.
Ingredients
Scale
- 10 ounces
- 2 tablespoons
- 1 medium
- 2 cloves
- 1 1/2 cups
- 1/2 teaspoon
- 1/4 teaspoon
- 2 tablespoons
- 1 cup
- 1 cup
- 1 1/2 cups
Egg Noodles:
Unsalted Butter:
Sweet Onion, diced:
Garlic, minced:
Frozen Peas and Carrots, thawed:
Kosher Salt:
Black Pepper:
All-Purpose Flour:
Low-Sodium Chicken Broth:
Heavy Cream:
Cooked Chicken Breast, cubed:
Instructions
- Cook Noodles: Cook noodles al dente, according to package directions.
- Saute Vegetables: In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with salt and pepper. Cook until onions are soft. Stir in flour.
- Add Liquid: Pour in chicken broth and heavy cream; bring to a boil. Reduce to a simmer and thicken for about 5 minutes.
- Combine and Serve: Drain the pasta and add to the skillet along with chicken. Adjust seasoning if needed. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
