Chicken Pot Pie Noodle Skillet (Print Version)
# Ingredients:
→ Pasta
01 -
10 ounces egg noodles
→ Base Ingredients
02 -
2 tablespoons unsalted butter
03 -
1 medium sweet onion, diced
04 -
2 cloves garlic, minced
05 -
1 1/2 cups frozen peas and carrots, thawed
06 -
1 1/2 cups cooked chicken breast, cut into small cubes
→ Sauce
07 -
2 tablespoons all-purpose flour
08 -
1 cup low-sodium chicken broth
09 -
1 cup heavy cream
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
# Instructions:
01 -
Cook egg noodles according to package directions until al dente.
02 -
Melt butter in a large skillet over medium-high heat. Add onion, garlic, peas and carrots. Season with salt and pepper. Cook about 3 minutes until onions are soft.
03 -
Stir flour into the vegetable mixture. Pour in chicken broth and heavy cream. Bring to a boil, then reduce to simmer. Cook about 5 minutes until thickened.
04 -
Add drained pasta and chicken to the skillet. Season with additional salt and pepper if needed. Serve hot.
# Notes:
01 -
Great way to use leftover cooked chicken
02 -
Can customize vegetables based on preference