Chicken Pot Pie Noodle Skillet

• 1 tablespoon olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup frozen peas
• 1 cup diced carrots
• 8 ounces egg noodles, uncooked
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add chicken pieces, season with salt and pepper, and cook until browned.
3. 3 Stir in flour to coat the chicken, then gradually pour in chicken broth, whisking to combine.
4. 4 Add peas, carrots, and egg noodles to the skillet. Bring to a simmer.
5. 5 Pour in heavy cream and sprinkle with thyme. Cover and let cook until noodles are tender.
6. 6 Remove from heat and stir in cheddar cheese until melted and sauce is creamy.

Equipment

• Large skillet with lid
• Whisk
• Wooden spoon

Variations

• Add diced potatoes for a heartier dish.
• Use a mix of vegetables like corn or green beans for added variety.

Substitutions

• Substitute milk for heavy cream for a lighter option.
• Use gluten-free flour for a gluten-free version.

Pairings

• A glass of crisp Chardonnay complements the richness of the dish.
• For non-drinkers, try a sparkling apple cider.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• If you prefer, substitute diced cooked rotisserie chicken for raw chicken to save time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.

Freezing: This dish freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove, adding a splash of broth if needed.

Serving Suggestions

• Serve with a side of crusty bread for dipping into the creamy sauce.
• Pair with a simple green salad for a balanced meal.

FAQ