A delicious twist on classic chicken pot pie, this easy skillet dish replaces the traditional crust with tender egg noodles. Perfect for a quick and comforting weeknight meal!
- 10 ounces egg noodles
- 2 tbsp unsalted butter
- 1 medium sweet onion, diced
- 2 loves garlic, minced
- 1½ cups rozen peas and carrots, thawed
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1½ cups cooked chicken breast, diced
Sauté the Vegetables:
In a large skillet, melt butter over medium-high heat. Add the diced onion, minced garlic, and peas and carrots. Season with salt and pepper. Cook for about 3 minutes, stirring occasionally, until the onions become soft and translucent.
Make the Sauce:
Sprinkle the flour over the vegetables and stir to combine. Gradually pour in the chicken broth and heavy cream, stirring well. Bring the mixture to a boil, then reduce heat and let it simmer for about 5 minutes, or until thickened.