Description

This Chicken Pot Pie Noodles recipe is like 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 coarse 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

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Instructions

1. Cook noodles al dente, according to package directions.

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.

3. Stir in the flour until combined and no white patches remain.

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

5. Drain the pasta and add to the skillet, along with the chopped chicken. Toss to combine.

6. Taste and season with a touch more salt and pepper, if necessary. Serve hot and enjoy!

Notes

Feel free to use different frozen/thawed veggies of your choice, and baked chicken breast or rotisserie.

Storage and freezer information is included in the article.