Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet

from bellyfull.net

This Chicken Pot Pie Noodle Skillet is classic chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal! 

Ingredients

  • 10 ounces egg noodles
  • 2 tablespoons unsalted butter
  • 1 medium sweet onion, (diced)
  • 2 cloves garlic, (minced)
  • 1 1/2 cups frozen peas and carrots, (thawed)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 1/2 cups cooked chicken breast, (cut into small cubes)

Directions

  1. 1

    Cook noodles al dente, according to package directions.

  2. 2

    In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.

  3. 3

    Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

  4. 4

    Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.

  5. 5

    Serve hot and enjoy!