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Chicken Pot Pie Noodle Skillet

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 7
Course: Main
Ingredients Method

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

Method
 

  1. Cook the noodles in boiling water until done to your liking and drain well.
  2. Add the butter to a skillet over medium heat.
  3. Stir in the onions, peas and carrots, Italian seasoning, garlic and salt and pepper to taste. Saute until the onions soften.
  4. Mix in the flour.
  5. Whisk in the heavy whipping cream and chicken broth. Simmer until the sauce thickens.
  6. Add additional salt and pepper to taste.
  7. Mix in the noodles and chicken to the sauce and toss to coat well.
  8. Serve immediately.