What comes to mind first when you think about pot pie? Chicken is of course the main ingredient, along with garlic and onion for flavor. A great chicken pot pie also boasts peas and carrots, and a rich, creamy sauce.
But what can you do if you’re looking for something slightly different, and you want something other than a pastry crust holding it all together? There’s an easy solution if you want to try something novel.
The following recipe is chicken pot pie – just as you know and love it – but with one exception. In place of the pastry crust you have egg noodles. Replacing one carb with another gives this classic dish an innovative twist.
So, if you’re a fan of chicken pot pie recipes, you have to try out this egg noodle based chicken pot pie skillet and see whether you like it as much as the original. You might even find you prefer it!
Why You’ll Love the Recipe:
You can’t go wrong with a classic chicken pot pie dish, but you also have a lot to gain if you tweak the recipe. After all, enclosing the creamy chicken and vegetable filling in pastry might be the classic method, but subbing egg noodles for the pastry puts a brand new spin on this iconic dish. If you can’t decide between noodles for dinner and chicken pot pie, combine both worlds and enjoy this unusual, filling dish.
How to Serve It:
This hearty dish is lovely served piping hot for dinner. Enjoy the noodle-based pot pie by itself or add some garlic bread if you prefer. Cheese garlic bread would be especially satisfying with this!
Ingredients:
- Frozen peas and carrots
- Egg noodles
- Flour
- Butter
- Chicken broth
- Onion
- Heavy whipping cream
- Garlic minced
- Chicken breasts
- Italian seasoning
- Salt and pepper to taste
How to make Chicken Pot Pie Noodle Skillet:
Cook the noodles in boiling water until done to your liking and drain well.
Add the butter to a skillet over medium heat.
Stir in the onions, peas and carrots, Italian seasoning, garlic, and salt and pepper to taste. Saute until the onions soften.
Mix in the flour.
Whisk in the heavy whipping cream and chicken broth.
Simmer until the sauce thickens.
Add additional salt and pepper to taste.
Mix in the noodles and chicken to the sauce and toss to coat well.
Serve immediately.
This unusual take on the classic chicken pot pie recipe is well worth trying, especially if you love the rich and creamy pot pie filling but you want to try something other than pastry. The egg noodles combine wonderfully with the creamy chicken mixture and you might even find you prefer this over classic chicken pot pie.
Chicken Pot Pie Noodle Skillet
Ingredients
- 1 ½ C. Frozen peas and carrots thawed
- 10 oz. Egg noodles
- 2 Tbsp. Flour
- 2 Tbsp. Butter
- 1 C. Chicken broth
- 1 Onion diced
- 1 C. Heavy whipping cream
- 3 Cloves of garlic minced
- 1 ½ C. Cooked and cubed chicken breasts
- 2 tsp. Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the noodles in boiling water until done to your liking and drain well.
- Add the butter to a skillet over medium heat.
- Stir in the onions, peas and carrots, Italian seasoning, garlic and salt and pepper to taste. Saute until the onions soften.
- Mix in the flour.
- Whisk in the heavy whipping cream and chicken broth. Simmer until the sauce thickens.
- Add additional salt and pepper to taste.
- Mix in the noodles and chicken to the sauce and toss to coat well.
- Serve immediately.
Can You Make It Ahead?
This recipe is best served hot and fresh, as soon as it’s ready, so bear in mind making it ahead won’t deliver such a tasty result.
Storage Instructions:
Leftovers will keep for a few days in a sealed plastic container in the fridge and can be warmed up on the stove or microwaved. Since it’s made with noodles rather than pastry, there’s nothing to get soggy either!
Variations and Substitutions:
Sub turkey for the chicken, other vegetables for the peas and carrots, or use any kind of pasta in place of the egg noodles.
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