🥧 Chicken Pot Pie Noodle Skillet 🍗🍜
All the comfort of a classic chicken pot pie but made easier in a one-skillet meal with noodles! This dish is creamy, hearty, and packed with tender chicken, veggies, and a rich, savory sauce—a guaranteed family favorite! 😍
🌟 Ingredients
✔️ 2 cups cooked, shredded chicken 🍗
✔️ 8 oz egg noodles 🍜
✔️ 2 tbsp butter 🧈
✔️ 1 small onion, diced 🧅
✔️ 2 cloves garlic, minced 🧄
✔️ 1 cup frozen peas & carrots 🥕
✔️ 1 cup corn kernels 🌽
✔️ ¼ cup all-purpose flour 🌾
✔️ 2 cups chicken broth 🍲
✔️ 1 cup milk (or heavy cream for extra richness!) 🥛
✔️ ½ tsp salt 🧂
✔️ ½ tsp black pepper 🌿
✔️ ½ tsp dried thyme (optional) 🌿
✔️ ½ cup shredded cheddar cheese (optional, for a cheesy twist!) 🧀
✔️ Fresh parsley for garnish 🌱
🔥 Instructions
1️⃣ Cook the Egg Noodles:
Cook the egg noodles according to package instructions. Drain and set aside.
2️⃣ Sauté the Aromatics:
In a large skillet, melt butter over medium heat.
Add onion and cook until softened (about 3 minutes).
Stir in garlic and cook for another 30 seconds.
3️⃣ Make the Sauce:
Sprinkle flour over the onions and stir for 1-2 minutes (this helps thicken the sauce!).
Slowly whisk in chicken broth and milk, stirring constantly.
Season with salt, pepper, and thyme.
4️⃣ Add the Chicken & Veggies:
Stir in the shredded chicken, peas & carrots, and corn.
Simmer for 5 minutes until the sauce thickens.
5️⃣ Combine with Noodles:
Add the cooked egg noodles and stir to coat everything in the creamy sauce.
(Optional: Stir in cheese for extra creaminess!)
6️⃣ Serve & Enjoy:
Garnish with fresh parsley and serve warm!
Perfect on its own or with a side of buttery biscuits or garlic bread! 😍
🍽️ Pro Tips:
✔️ Shortcut: Use rotisserie chicken to make this meal even quicker!
✔️ No noodles? Swap them for biscuits or puff pastry to make a deconstructed pot pie!
✔️ Want a crispy topping? Sprinkle crushed Ritz crackers or buttery breadcrumbs on top before serving!
🔥 Who’s ready for a big, cozy bowl of this creamy Chicken Pot Pie Noodle Skillet? 🍜✨