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Chicken Pot Pie Noodle Skillet

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    I don’t remember my mom ever making chicken pot pie. And whenever someone else would serve it to me, it was just off putting. Probably because as a kid, I hated peas, carrots, and celery. And as much as I love a crust, it wasn’t enough to sell me.

    Well, fast forward to adulthood where I love peas and carrots. Plus, egg noodles coated in a creamy bath is pure delish.

    Doesn’t chicken pot pie have a crust?
    Yep, traditional pot pie has a crust. In this recipe, the noodles replace that. It’s just a different take on pot pie, but just as yummy!

    Ingredients
    10 ounces egg noodles
    2 tablespoons unsalted butter
    1 medium sweet onion, diced
    2 cloves garlic, minced
    1 1/2 cups frozen peas and carrots, thawed
    1/2 teaspoon kosher salt
    1/4 teaspoon black pepper
    2 tablespoons all-purpose flour
    1 cup low-sodium chicken broth
    1 cup heavy cream
    1 1/2 cups cooked chicken breast, cut into small cubes

    Instructions

    Read more on next page

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    Cook noodles al dente, according to package directions.
    In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.
    Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
    Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.
    Serve hot and enjoy!

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