Description
This Chicken Pot Pie Noodle Skillet recipe is a comforting and creamy one-pan meal that combines tender chicken, egg noodles, and mixed vegetables in a savory sauce reminiscent of classic chicken pot pie filling. It’s a quick stovetop dinner perfect for busy weeknights, using simple ingredients that come together in just 30 minutes.
Ingredients
Scale
Chicken & Noodles
- 2 cups cooked chicken (shredded or diced)
- 8 oz egg noodles
Vegetables & Aromatics
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
Sauce
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp poultry seasoning (optional)
Garnish
- Chopped fresh parsley
Instructions
- Cook the noodles: Bring a pot of water to a boil and cook the egg noodles according to package instructions until al dente. Drain well and set aside.
- Sauté aromatics: In a large skillet over medium heat, melt the unsalted butter. Add the diced onion and sauté for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook vegetables: Add the frozen mixed vegetables to the skillet and cook for 4 to 5 minutes, stirring occasionally, until the vegetables are heated through.
- Build the sauce: Sprinkle the flour evenly over the vegetables and stir well to coat them, cooking for 1 to 2 minutes to remove the raw flour taste. Slowly whisk in the chicken broth and milk, stirring frequently to prevent lumps. Bring the mixture to a simmer and cook for 5 to 6 minutes until the sauce thickens to a creamy consistency.
- Season and combine: Stir in the salt, black pepper, dried thyme, and poultry seasoning if using. Add the cooked chicken and the drained noodles to the skillet. Mix thoroughly to coat everything evenly with the sauce and heat through for another 2 to 3 minutes.
- Serve and garnish: Remove the skillet from heat and garnish with freshly chopped parsley. Serve warm for a hearty and delicious meal.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- You can substitute egg noodles with rotini, bowtie pasta, or your favorite pasta shape.
- This recipe is excellent for using up leftover vegetables or turkey instead of chicken.
- To make it dairy-free, substitute the milk with a plant-based milk and use a dairy-free butter alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
