If you simply can’t decide between these two classic dishes, the following recipe shows you how to combine both recipes for a fusion dish you are going to love. Not only will it be popular with you, as it only takes 25 minutes to make and cook, but the family will all love it as well. And any leftovers are just as good as heated up.
Along with the egg noodles, you’ll need chicken, cream, vegetables, garlic, and more – all easy-to-find ingredients at your local market. In fact, you probably already have most of them already. There are of course some tweaks and changes you can make if you want to swap some ingredients for others, and we will look at those after the recipe. But if you’re a chicken pot pie fan and you also enjoy noodle dishes and pasta bakes, don’t miss out on this.
There’s no denying pot pie is a comfort food dish worth making and egg noodles add a special touch to this recipe. It’s rich, creamy, and truly delicious.
Why You’ll Love the Recipe:
You are definitely going to love how easy this recipe is and how you can use pantry staples to prepare it. If you’re a comfort food fan, this is the perfect supper dish for you.
How to Serve It:
Enjoy this hot. It doesn’t need a side dish since it has noodles and veggies in there.
Ingredients:
- Egg noodles
- Sweet onion
- Chicken broth
- Garlic cloves
- Heavy cream
- Chicken breast
- Peas and carrots
- Unsalted butter
- Salt
- Black pepper
- All-purpose flour
How to make Chicken Pot Pie Noodle Skillet:
Cook the noodles, following the instructions on the package, until al dente.
Melt the butter in a skillet.
Add the garlic, onions, carrots, and peas, and some salt and black pepper.
Cook for a few minutes, until the onions are tender, then mix in the flour.
Add the cream and broth, and bring the mixture to a boil.
Simmer for 5 minutes or until thick, stirring every minute or so.
Drain the noodles and add those plus the chicken to the skillet.
Season again to taste if necessary.
Chicken Pot Pie Noodle Skillet
Ingredients
- 10 ounces egg noodles
- 1 finely chopped sweet onion
- 1 cup low-sodium chicken broth
- 2 minced garlic cloves
- 1 cup heavy cream
- 1½ cups chopped cooked chicken breast
- 1½ cups peas and carrots canned or thawed
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
Instructions
- Cook the noodles, following the instructions on the package, until al dente.
- Melt the butter in a skillet.
- Add the garlic, onions, carrots, and peas, and some salt and black pepper.
- Cook for a few minutes, until the onions are tender, then mix in the flour.
- Add the cream and broth, and bring the mixture to a boil.
- Simmer for 5 minutes or until thick, stirring every minute or so.
- Drain the noodles and add those plus the chicken to the skillet.
- Season again to taste if necessary.
Can You Make It Ahead?
You can make it in advance and then reheat it.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can use fettuccine or spaghetti in place of the egg noodles.
