Chicken Pot Pie Noodle Skillet
This Chicken Pot Pie Noodle Skillet takes the cozy flavors of classic chicken pot pie and turns them into an easy one-pan pasta dinner.
Tender egg noodles, chicken, peas, carrots, and onion are coated in a creamy sauce made with chicken broth and heavy cream. It’s warm, filling, and simple enough for a busy weeknight.
Chicken Pot Pie Noodle Skillet
Ingredients
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 1/2 cups frozen peas and carrots, thawed
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken breast, cut into small cubes
- Salt and black pepper, to taste
Directions
1. Cook the noodles
Prepare the egg noodles according to the package directions until al dente.
Drain well and set aside.
2. Cook the vegetables
Melt the butter in a large skillet over medium-high heat.
Add the diced onion, garlic, Italian seasoning, peas, and carrots.
Season with salt and black pepper.
Cook for about 3 minutes, or until the onion becomes soft and translucent.
3. Prepare the creamy sauce
Sprinkle the flour over the vegetable mixture and stir until everything is evenly coated.
Slowly pour in the chicken broth and heavy cream, stirring well.
Bring the mixture to a
