The Chicken Pot Pie Noodle Skillet is a comforting and innovative twist on the classic pot pie, blending the heartiness of a traditional chicken pot pie with the ease and simplicity of a one-pan skillet meal. This culinary marvel combines the beloved flavors of a pot pie—succulent chicken, vibrant vegetables, creamy sauce—with the comforting familiarity of noodles, all harmoniously married in a single skillet.
Traditionally, chicken pot pie is revered for its flaky pastry crust and a creamy, savory filling bursting with tender chicken, mixed vegetables, and aromatic herbs. However, this innovative rendition veers from the traditional route, opting instead for the addition of noodles to create a more accessible and quick-fix version without sacrificing the soul-soothing essence of the original.
In this recipe, the skillet becomes the stage where all the elements harmonize: diced chicken, colorful medley of vegetables like carrots, peas, and onions, and the inviting aroma of herbs and spices. The magic happens as the ingredients simmer and meld together, creating a symphony of flavors. The addition of noodles introduces a delightful twist, infusing a comforting and familiar element into the mix.
Served piping hot, straight from the skillet, this dish invites indulgence with its rich flavors and heartwarming appeal. Each spoonful offers a medley of textures—the softness of the noodles, the tenderness of the chicken, and the crunch of vegetables—all enveloped in a creamy sauce that embodies comfort and satisfaction.
– 1 1/2 cups cooked chicken breast, cubed
– 2 tablespoons unsalted butter
– 1 onion, diced
– 3 cloves garlic, minced
– 1 1/2 cups thawed frozen peas and carrots
– 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
1. Cook the egg noodles following package instructions. Drain and set aside.
2. In a large skillet over medium heat, melt the butter.
3. Add diced onions and minced garlic, sauté until onions turn translucent.
4. Stir in Italian seasoning and the thawed peas and carrots. Cook for a few minutes.
5. Sprinkle all-purpose flour over the vegetables, mixing well to create a roux.
6. Pour in chicken broth and heavy cream, stirring continuously until the sauce thickens.
7. Add the cooked chicken breast cubes to the skillet, mixing to combine.
8. Season with salt and pepper to taste.
9. Finally, add the cooked egg noodles to the skillet, tossing everything together until well coated.
10. Serve hot and savor the delightful flavors of your Chicken Pot Pie Noodle Skillet!