Description
A heartwarming Chicken Pot Pie Noodle Skillet that blends creamy goodness with nostalgic flavors, perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen peas
- 8 ounces egg noodles
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Melt the butter in a large skillet over medium heat. Add the diced onion, minced garlic, carrots, and celery; sauté for about 5 minutes until the onion turns translucent.
- Sprinkle the flour over the sautéed vegetables and stir well. Cook for 1-2 minutes to remove any raw flour taste.
- Gradually whisk in the chicken broth, stirring carefully to eliminate lumps. Add the milk and keep stirring until the mixture thickens into a sauce.
- Add dried thyme and rosemary, then season with salt and pepper to taste.
- Stir in the cooked chicken, frozen peas, and egg noodles. Reduce heat to a simmer and cover the skillet. Let it bubble for about 10-12 minutes until the noodles are tender.
- Once the noodles are cooked, gently fold in the grated Parmesan cheese until melted.
- Remove from heat and sprinkle with fresh parsley if desired. Serve hot.
Notes
For a lighter version, consider using low-sugar or dairy-free milk alternatives. Can be made gluten-free with appropriate substitutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg