Description
Comfort meets convenience in this hearty chicken pot pie noodle skillet, blending classic flavors with modern simplicity. Rich, creamy sauce and tender noodles create a satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
Vegetables:
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
Liquids and Seasonings:
- 3 cups (720 ml) chicken broth
- 1 cup (240 ml) heavy cream or milk
- 8 ounces (225 grams) wide egg noodles
- ¼ cup (30 grams) all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Garnish:
- 2 tablespoons chopped fresh parsley
- Crumbled buttery crackers or puff pastry pieces (optional, for crunch)
Instructions
- Initiate the flavor foundation by melting butter in a spacious skillet over medium heat, introducing diced onions, carrots, and celery. Allow vegetables to soften and become translucent, stirring periodically for 5-6 minutes.
- Incorporate minced garlic and sauté briefly, releasing its aromatic essence for approximately 30 seconds, creating a robust base for the dish.
- Pour chicken broth and half-and-half into the vegetable mixture, whisking gently to create a harmonious liquid blend. Bring the liquid to a gentle simmer, letting ingredients meld and develop complex flavors for 3-4 minutes.
- Introduce egg noodles to the simmering liquid, seasoning with salt, pepper, and dried thyme. Maintain an uncovered simmer, allowing noodles to absorb the creamy broth and become perfectly tender, approximately 8-9 minutes.
- Fold shredded chicken and frozen peas into the noodle mixture, ensuring even distribution. Continue cooking for 2-3 minutes to thoroughly warm the protein and soften the peas.
- Eliminate skillet from heat source and cascade shredded cheddar cheese across the surface. Gently fold cheese into the creamy mixture, creating a luxurious, velvety texture.
- Garnish with freshly chopped parsley for a vibrant finish, presenting a comforting and flavorful one-pan meal ready to be savored immediately.
Notes
- Swap vegetables freely to customize the dish based on seasonal availability or personal preferences.
- Use rotisserie chicken or leftover roasted chicken for a quick and convenient protein option.
- Reduce dairy content by substituting half-and-half with low-fat milk or unsweetened plant-based alternatives for a lighter version.
- Create a gluten-free adaptation by replacing egg noodles with zucchini noodles or gluten-free pasta varieties.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4 to 6
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg