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Instructions for Making Chicken Pot Pie Noodle Skillet
Step 1: Cook the Chicken
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the diced chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Season with a pinch of salt and pepper. Once cooked, remove the chicken from the skillet and set aside.
Step 2: Sauté the Vegetables
- In the same skillet, add the diced onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables are tender and the onion becomes translucent.
- Add the minced garlic and cook for another 1 minute, stirring constantly, until fragrant.
Step 3: Make the Creamy Sauce
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth while stirring to avoid lumps. Once the broth is fully incorporated, add the milk (or cream) and bring the mixture to a simmer.
- Stir in the dried thyme and rosemary, and cook for 3-4 minutes until the sauce begins to thicken.
Step 4: Cook the Noodles
- Add the egg noodles to the skillet, making sure they’re submerged in the broth. Simmer, stirring occasionally, until the noodles are cooked al dente, about 8-10 minutes. If the mixture starts to look too thick, add a bit more chicken broth or milk to reach your desired consistency.
Step 5: Add the Chicken and Peas
- Return the cooked chicken to the skillet, along with the frozen peas. Stir to combine, and cook for another 2-3 minutes until the chicken is heated through and the peas are tender.
- Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Finish and Serve
- If desired, sprinkle the shredded cheddar cheese over the top and cover the skillet for a few minutes until the cheese melts into the dish.
- Garnish with fresh parsley before serving for a pop of color.
Serving Suggestions
- Serve with Crusty Bread: A slice of crusty bread or warm dinner rolls would be a perfect accompaniment to this creamy dish, ideal for sopping up the delicious sauce.
- Green Salad on the Side: A light, fresh salad with a tangy vinaigrette is a great balance to the rich and creamy chicken pot pie skillet.
- Make it a Casserole: If you prefer a baked version, you can transfer the skillet mixture to a casserole dish, top with a biscuit crust, and bake it in the oven until the top is golden and crispy.
Tips for Perfect Chicken Pot Pie Noodle Skillet
- Use Rotisserie Chicken: For an even quicker version, swap in pre-cooked rotisserie chicken. This will save you time and still give you tender, flavorful chicken.
- Add More Veggies: You can easily add extra vegetables like corn, green beans, or potatoes to make the dish even heartier.
- Make it Gluten-Free: Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend to make this dish gluten-free.
- Adjust the Creaminess: For a richer sauce, use heavy cream instead of milk. For a lighter option, stick to milk or even chicken broth for the sauce.
Storing and Leftovers
- Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a little extra broth or milk to loosen the sauce if necessary.
- Freezing: This dish can also be frozen for up to 2-3 months. To freeze, store the chicken pot pie noodle skillet in a freezer-safe container. When ready to eat, thaw in the fridge overnight and reheat in a skillet.
Final Thoughts
Chicken Pot Pie Noodle Skillet is the ultimate weeknight dinner: quick, comforting, and full of flavor. With tender chicken, creamy sauce, hearty noodles, and plenty of vegetables, it has all the satisfying qualities of a classic chicken pot pie but without the hassle of making a crust. Whether you’re feeding your family or craving a cozy, easy dinner, this skillet dish is sure to become a go-to in your recipe rotation. So grab your skillet, gather your ingredients, and enjoy a comforting bowl of chicken pot pie in noodle form!
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