Description
A delightful fusion of classic chicken pot pie flavors with the simplicity of a pasta skillet. Perfect for a comforting weeknight dinner.
Ingredients
Scale
- 3 c. dry egg noodles
- 4 T. unsalted butter
- 1 large onion, finely chopped
- 2 cloves garlic, finely minced
- 2 medium carrots, peeled & diced
- 1 stalk celery, sliced
- 3/4 c. frozen peas, thawed
- 3 T. all-purpose flour
- 1 c. chicken broth
- 1 1/4 c. whole milk
- 1 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. dried thyme
- 1/4 tsp. dried sage
- 2 to 3 c. fully cooked chopped or shredded chicken
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion, minced garlic, diced carrots, and sliced celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually add the chicken broth and whole milk, whisking to prevent lumps. Continue to cook until the sauce thickens, about 5 minutes.
- Add the salt, black pepper, thyme, and sage. Stir in the thawed peas and cooked chicken.
- Fold in the cooked egg noodles until everything is well combined. Let the skillet simmer for 2-3 minutes until heated through.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a richer flavor, use a combination of chicken broth and heavy cream.
- Add a crispy topping by sprinkling breadcrumbs over the skillet and broiling for 2-3 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg
Keywords: Chicken Pot Pie Pasta Skillet Recipe