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Chicken Pot Pie Noodle Skillet

Chicken Pot Pie is a heavily repeated meal in my home but just like everyone else in the world I get tired of the same old, same old meals and need to switch things up from time to time. I came across this recipe and I just knew it would become a fan favorite in my house! And just as I predicted I’ve become utterly obsessed with this dish and have made it multiple times in the last month. When a recipe is not only delicious but simple and almost impossible to screw up, it's a big win in my book! Even my husband found this recipe extremely easy to follow along!

 

Traditional Chicken pot pie is a classic comfort food and this Chicken Pot Pie Noodle Skillet (I know, it's a mouthful) gives off the same energy amplified by 1000! With all the same ingredients as your standard chicken pot pie, minus the crust that were essentially substituting with egg noodles. Whether you're looking for a cozy weeknight dinner or a crowd-pleasing dish to bring to a potluck, this chicken pot pie recipe is sure to impress. So grab your apron and get ready to create a delicious and comforting meal that will have everyone coming back for seconds; or even thirds if we’re talking about my husband.

Prep time: 15 min | Cook time: 15 mins | Total time: 30 mins

Ingredients ​ 

  • 12 ounces egg noodles

  • 2 tablespoons unsalted butter

  • 1 medium sweet onion, diced

  • 3 cloves garlic, minced

  • 1 1/2 cups frozen peas and carrots, thawed

  • Kosher salt

  • Black pepper

  • 1/2 teaspoon Sage 

  • 1/2 teaspoon Thyme 

  • 2 tablespoons all-purpose flour

  • 1 cup low-sodium chicken broth

  • 1 cup heavy cream

  • 3 chicken breasts, cut into small cubes

 

Steps

  1. Cook noodles al dente, according to package directions.

  2. Cook chicken your preferred way. Oven, stove top, or air fryer.

    In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt, pepper, sage, and thyme. Cook until onions are soft and translucent. Stir in the flour until combined.

    Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

  3. Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.

  4. ENJOY!

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