Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet

This Chicken Pot Pie Noodle Skillet combines the heartwarming flavors of traditional chicken pot pie with the ease and convenience of a one-pan meal. Tender egg noodles, savory chicken breast, colorful vegetables, and a velvety, herb-infused cream sauce come together beautifully, offering comfort and simplicity in every bite. Ready in under 30 minutes, it’s an ideal dinner solution for even the busiest of evenings.

Ingredients
10 ounces egg noodles
2 tablespoons unsalted butter
1 sweet onion, finely diced
3 cloves garlic, minced
2 teaspoons Italian seasoning
1½ cups frozen peas and carrots, thawed
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
1½ cups cooked chicken breast, cubed
Salt and freshly ground black pepper, to taste

Instructions
Cook egg noodles in salted water according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium-high heat. Add diced onion, minced garlic, Italian seasoning, peas, and carrots. Season with salt and freshly ground black pepper, cooking until onions become soft and translucent, about 3-4 minutes.
Sprinkle flour over the vegetables, stirring gently until incorporated. Slowly pour in chicken broth and heavy cream, whisking continuously until the sauce begins to thicken and bubble gently. Reduce heat to low, allowing the sauce to simmer softly for about 5 minutes, stirring occasionally.
Add the cooked egg noodles and cubed chicken to the skillet, carefully folding until evenly coated with the creamy sauce. Adjust seasoning as desired.
Serve immediately, garnished with fresh herbs if preferred. Enjoy this comforting Chicken Pot Pie Noodle Skillet, freshly made and deliciously satisfying.