“Loved it! I made this for my son-in-laws 40th birthday party and it was a hit.”
This hearty and flavorful Chicken Pot Pie Noodle Skillet is a quick and easy weeknight meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg Noodles | 10 ounces |
| Unsalted Butter | 2 tablespoons |
| Sweet Onion, diced | 1 |
| Garlic, minced | 3 cloves |
| Italian Seasoning | 2 teaspoons |
| Frozen Peas and Carrots, thawed | 1 1/2 cups |
| All-Purpose Flour | 2 tablespoons |
| Chicken Broth | 1 cup |
| Heavy Cream | 1 cup |
| Cooked Chicken Breast, cut into small cubes | 1 1/2 cups |
| Salt and Pepper | To taste |
Instructions:
- Cook Noodles: Cook the egg noodles al dente according to package directions. Drain and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add the diced onion, minced garlic, and Italian seasoning. Season with salt and pepper. Cook for about 3 minutes, or until the onions are soft and translucent.
- Make the Sauce: Stir in the flour and cook for 1 minute, stirring constantly. Gradually pour in the chicken broth and heavy cream, whisking constantly to prevent lumps. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.
- Combine and Serve: Add the cooked noodles and chicken to the skillet. Stir to combine. Season with additional salt and pepper to taste. Serve hot and enjoy!
