Creamy Chicken Pot Pie Noodle Skillet
This Creamy Chicken Pot Pie Noodle Skillet is a quick, comforting one-pan meal packed with tender chicken, egg noodles, veggies, and a luscious cheesy sauce.
Servings: 4 servings
Ingredients
- 1 lb chicken breast diced
- 8 oz egg noodles
- 2 cups frozen mixed vegetables peas, carrots, corn
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and pepper to taste
- 1/2 cup shredded cheddar cheese
Instructions
- Start by dicing your chicken breast into bite-sized pieces. Dice the onion and mince the garlic. If you prefer, rinse your frozen mixed vegetables under cold water to reduce excess ice crystals, then drain well.
- Heat 2 tablespoons of olive oil in your skillet over medium-high heat. Add the diced chicken and cook until it’s no longer pink and starts to brown, about 5-6 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add the diced onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the chicken broth while whisking to avoid lumps. Add the dried thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and let it thicken slightly.
- Mix in the egg noodles, frozen mixed vegetables, and cooked chicken. Stir well to combine. Pour in the heavy cream and continue to simmer until the noodles are tender and most of the liquid has been absorbed, about 10-12 minutes. Stir frequently to prevent sticking.
- Once the noodles are cooked and the sauce is creamy, stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy that rich, comforting flavor!
Equipment
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Colander
Notes
- For a thicker sauce, stir in a little more flour mixed with cold water and simmer until thickened.
- Use a splash more broth and cover the skillet to cook noodles longer if undercooked.
- Remove chicken promptly once cooked to avoid dryness and cut into uniform pieces for even cooking.
- Add cheese off the heat and stir gently to prevent clumping and ensure a smooth finish.
- Swap vegetables seasonally for fresh twists, like asparagus in spring or kale in winter.