There’s nothing quite like the cozy, creamy comfort of chicken pot pie—but what if you could have all of that flavor in a quick and fuss-free skillet dinner? Enter the Chicken Pot Pie Noodle Skillet, a hearty one-pan meal that takes the essence of a classic pot pie and transforms it into a creamy, pasta-packed dish the whole family will devour. Imagine tender chunks of chicken, buttery egg noodles, crisp vegetables, and a rich, velvety sauce that hugs every bite. No pie crust required, no oven time needed—just pure comfort in under 40 minutes.
This recipe is perfect for busy weeknights, meal prep, or when you’re craving that old-fashioned taste of homemade chicken pot pie without the extra effort.
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Ingredients (and Why They Matter)
2 tablespoons butter – Adds richness and a silky base for the sauce.
1 medium onion, diced – Provides sweetness and depth of flavor.
2 carrots, peeled and diced – Adds color, natural sweetness, and a classic pot pie touch.
2 celery stalks, diced – Brings balance and a savory crunch.
3 garlic cloves, minced – Enhances the flavor with an aromatic punch.
2 cups cooked chicken (shredded or diced) – Rotisserie chicken works beautifully for convenience.
8 ounces egg noodles – Absorbs the creamy sauce and delivers hearty texture.
3 cups chicken broth – The foundation for the sauce, infusing every bite with savory depth.
1 cup frozen peas – Adds pops of sweetness and color.
1 cup heavy cream – Creates the luscious, creamy texture that makes this dish irresistible.
1 teaspoon Italian seasoning – A balanced mix of herbs to enhance the classic pot pie flavors.
½ teaspoon salt & ½ teaspoon black pepper – Essential seasoning to tie everything together.
Fresh parsley, chopped (optional) – A garnish that adds freshness and visual appeal.
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Step-by-Step Instructions
1. Sauté the base vegetables
In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened. Stir in garlic and cook for another minute until fragrant.
2. Add chicken and seasonings
Stir in the shredded chicken, Italian seasoning, salt, and pepper. This step infuses the chicken with flavor before adding the liquid.
3. Cook the noodles in broth
Pour in the chicken broth and bring to a gentle boil. Add the egg noodles and cook uncovered, stirring occasionally, until tender and most of the liquid is absorbed (about 8–10 minutes).
4. Make it creamy
Stir in the heavy cream and frozen peas. Simmer on low for 3–5 minutes until the sauce thickens slightly and coats the noodles.
5. Finish and serve
Sprinkle with fresh parsley and serve hot, straight from the skillet.
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Why You’ll Love This Recipe
One-pan wonder – No need for multiple pots or baking dishes.
Quick comfort food – Classic chicken pot pie flavors in under 40 minutes.
Family-approved – Creamy, hearty, and kid-friendly.
Flexible – Swap veggies, use leftover turkey, or adjust creaminess to taste.
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Pro Tips for the Perfect Chicken Pot Pie Noodle Skillet
Shortcut with rotisserie chicken – Saves time and adds flavor.
Don’t overcook the noodles – Keep them slightly al dente since they’ll continue to absorb sauce.
Balance creaminess – For a lighter version, use half-and-half or evaporated milk instead of heavy cream.
Add extra veggies – Mushrooms, corn, or green beans make delicious additions.
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Serving Suggestions
Pair this Chicken Pot Pie Noodle Skillet with:
A crisp garden salad with a light vinaigrette to balance the creaminess.
Garlic bread or warm dinner rolls to soak up every last bit of sauce.
A glass of iced tea or chilled white wine for the perfect comfort meal experience.
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Final Thoughts
This Chicken Pot Pie Noodle Skillet takes everything you love about traditional chicken pot pie and makes it faster, easier, and weeknight-friendly. With tender chicken, buttery noodles, and a luxuriously creamy sauce, this dish is proof that comfort food doesn’t have to be complicated. Skip the
crust, grab a skillet, and in under 40 minutes you’ll have a meal that’s guaranteed to satisfy every craving.
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