When winter’s chill seeps in, there’s no dish quite as comforting as the Chicken Pot Pie Noodle Skillet. This heartwarming meal promises to warm you from the inside out, making it the perfect dish to share with family and friends.
I have a little confession: while experimenting with this recipe, I once added an entire cup of salt instead of a mere half teaspoon. It turned into quite the salty fiasco! But, after refining and perfecting the recipe (with far less salt!), I can assure you it’s mouthwateringly delightful. Don’t just take my word for it – try it for yourself!
Chicken Pot Pie Noodle Skillet
Ingredients:
1 1/2 cups cooked chicken breast, cubed
2 tablespoons unsalted butter
1 onion, diced
3 cloves garlic, minced
1 1/2 cups frozen peas and carrots, thawed
2 tablespoons all-purpose flour
1 cup chicken broth
2 teaspoons Italian seasoning
1 cup heavy cream
10 ounces egg noodles
Salt and pepper, to taste
Steps:
Begin by cooking the egg noodles as per the package directions. Once done, drain and set aside.
Melt butter in a large skillet over medium heat.
Sauté onions and garlic in the butter until the onions turn translucent.
Mix in the Italian seasoning, followed by the peas and carrots. Let them cook for a couple of minutes.
Sprinkle the vegetables with flour and stir well, forming a roux.
Gradually pour in the chicken broth and heavy cream, stirring constantly to ensure the sauce thickens smoothly.
Introduce the cooked chicken cubes to the skillet, combining them well with the sauce.
Season the mix with salt and pepper as per your preference.
Add in the cooked egg noodles, ensuring every noodle gets a generous coating of the sauce.
Serve your dish hot and savor every bite of the Chicken Pot Pie Noodle Skillet!
