Description
This one-skillet recipe combines the comforting flavors of chicken pot pie with the ease of a noodle dish. Creamy, hearty, and packed with tender chicken, fresh veggies, and savory herbs, it’s a quick dinner that satisfies without the fuss of pie crust. Perfect for cozy weeknights!
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups cooked chicken, shredded
- 8 ounces egg noodles
- 1 cup frozen peas
- ½ cup grated Parmesan cheese
Instructions
1️⃣ Sauté the vegetables:
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 more minute, until fragrant.
2️⃣ Make the creamy sauce:
Sprinkle the flour over the vegetables and stir well to coat evenly. Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring constantly to prevent lumps. Add thyme, salt, and black pepper.
3️⃣ Add chicken and noodles:
Stir in the shredded cooked chicken and uncooked egg noodles. Reduce the heat to low, cover the skillet, and let it simmer for 8-10 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
4️⃣ Incorporate peas and Parmesan:
Add the frozen peas and grated Parmesan cheese to the skillet. Stir until the peas are heated through and the cheese is fully melted, about 2 minutes.
5️⃣ Serve:
Serve immediately while the dish is warm and creamy. Enjoy a comforting, hearty meal in one bowl!
Notes
- For a richer flavor, substitute half the chicken broth with white wine.
- Use rotisserie chicken for added convenience.
- Fresh parsley or a pinch of nutmeg can be added for an extra flavor boost.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4