Creamy Chicken Pot Pie Noodle Skillet
Creamy Chicken Pot Pie Noodle Skillet is a comforting and hearty dish that combines the flavors of a classic chicken pot pie with the convenience of a skillet meal.
Equipment
- Large skillet
- Medium pot
- Whisk
- Measuring cups and spoons
- Wooden spoon
- Mixing bowl
Ingredients
- 12 oz egg noodles
- 2 tablespoons unsalted butter
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken shredded
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
Instructions
- Cook the Noodles: Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
- Prepare the Vegetables: In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, until the vegetables are tender. Add the garlic and cook for an additional 1 minute.
- Make the Sauce: Sprinkle the flour over the vegetables and cook, stirring constantly, for about 2 minutes. Gradually whisk in the chicken broth and milk. Cook until the mixture thickens and starts to bubble.
- Combine Ingredients: Stir in the shredded chicken, frozen peas, salt, black pepper, thyme, and rosemary. Cook until the chicken is heated through and the peas are tender.
- Add Noodles: Add the cooked noodles to the skillet and stir to combine. Make sure the noodles are well coated with the creamy sauce.
- Add Topping: In a small mixing bowl, combine the grated Parmesan cheese and breadcrumbs. Sprinkle the mixture evenly over the top of the skillet.
- Broil: Place the skillet under the broiler for about 2-3 minutes, or until the topping is golden and crispy.
- Serve: Let the skillet cool for a few minutes before serving.
- Prep Time: