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Chicken Pot Pie Noodles Skillet

Chicken Pot Pie Noodles Skillet is a one-pan dinner that combines the creamy, hearty flavors of a classic chicken pot pie with the convenience of noodles. Perfect for busy weeknights, this dish is cozy, satisfying, and ready in under 30 minutes!
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Equipment

  • - Large skillet with lid
  • - Wooden spoon or spatula
  • - Cutting board and knife
  • Measuring cups and spoons

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried parsley
  • 3 cups cooked chicken shredded (rotisserie chicken works well)
  • 2 cups egg noodles uncooked
  • 1 cup frozen peas
  • 1/2 cup heavy cream optional, for extra creaminess

Instructions
 

  • **Sauté the Vegetables:** Melt butter in a large skillet over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
  • **Make the Sauce:** Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute. Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps.
  • **Season:** Stir in salt, pepper, thyme, and parsley. Bring the mixture to a simmer and cook until slightly thickened, about 2-3 minutes.
  • **Add the Noodles:** Stir in the egg noodles, ensuring they are submerged in the liquid. Cover the skillet with a lid and cook over medium heat for 8-10 minutes, stirring occasionally, until the noodles are tender.
  • **Add Chicken and Peas:** Stir in the cooked chicken and frozen peas. If desired, add heavy cream for extra richness. Cook for 2-3 more minutes, until heated through.
  • **Serve:** Remove from heat and serve hot, garnished with fresh parsley if desired.