Description
Chicken Pot Pie Noodle Skillet, One-Pan Meal, Chicken Dinner, Easy Skillet Recipe, Comfort Food, Creamy Chicken Noodles, Quick Family Meals, Egg Noodle Recipes, Dinner in 30 Minutes, Cozy Weeknight Dinner
Ingredients
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- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups cooked chicken, shredded
- 8 ounces egg noodles
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Vegetables:
- In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until softened (about 5 minutes). Add garlic and stir for about 1 minute, until fragrant.
- Make the Sauce:
- Sprinkle flour over the vegetables and stir to coat evenly. Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer, stirring until thickened. Add thyme, salt, and pepper.
- Cook the Noodles:
- Stir in the shredded chicken and egg noodles. Reduce the heat, cover the skillet, and let it simmer for 8–10 minutes, or until the noodles are tender.
- Add Final Ingredients:
- Stir in the frozen peas and grated Parmesan cheese. Cook for an additional 2 minutes, until the peas are heated through and the cheese has melted.
- Serve:
- Serve the skillet dish immediately and enjoy a warm, creamy, and satisfying meal!
Notes
- Chicken Options: Rotisserie chicken or leftover cooked chicken works great for this recipe.
- Noodles: Egg noodles cook quickly and absorb the flavors well, but you can substitute other pasta shapes if needed.
- Vegetables: Feel free to add mushrooms, corn, or other vegetables to customize your dish.
- Make-Ahead Tip: Prepare the ingredients ahead of time for an even quicker dinner.
