Description
A comforting and delicious Chicken Pot Pie Noodle Skillet that combines the classic flavors of chicken pot pie with egg noodles for a quick and satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 8 ounces egg noodles
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 cup shredded cheddar cheese
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the shredded chicken, diced carrots, frozen peas, thyme, rosemary, salt, and pepper to the skillet. Stir to combine and cook for about 3-4 minutes.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the egg noodles and reduce the heat to a simmer. Cook for about 8-10 minutes, or until the noodles are tender.
- In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the skillet along with the heavy cream. Cook for an additional 2-3 minutes, stirring until the mixture thickens slightly.
- Remove the skillet from heat and sprinkle the shredded cheddar cheese on top. Cover for a few minutes to allow the cheese to melt.
Notes
- For a healthier version, substitute whole wheat egg noodles and use low-fat cream.
- Add a splash of lemon juice or a sprinkle of fresh parsley before serving for a burst of freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg