Chicken Pot Pie Noodle Skillet

In the realm of culinary delights, comfort food holds a special place in our hearts. It evokes nostalgia, warmth, and a sense of home, often reminding us of cherished family gatherings and cozy nights spent indoors. Among the plethora of comfort foods, chicken pot pie stands out as a timeless classic, embodying the essence of hearty meals. However, as our lifestyles become increasingly fast-paced, the need for quick and satisfying recipes that don’t skimp on flavor has never been more pressing. Enter the Chicken Pot Pie Noodle Skillet—a delightful, modern twist on a beloved dish that marries tradition with convenience.

Discover the comforting flavors of Chicken Pot Pie Noodle Skillet, a modern take on a classic dish that combines hearty chicken, fresh veggies, and egg noodles in a creamy sauce. Perfect for busy nights, this one-pan meal simplifies cooking and cleanup while delivering warmth and nostalgia. Enjoy the versatility by customizing ingredients to your taste, making it a delightful gathering dish. Try this easy recipe for a cozy family dinner that everyone will love!

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Ingredients

1 lb boneless, skinless chicken breasts, diced

8 oz egg noodles

2 cups chicken broth

1 cup frozen mixed vegetables (peas, carrots, corn)

1 medium onion, diced

2 cloves garlic, minced

1 cup heavy cream

1 tsp dried thyme

1 tsp dried rosemary

2 tbsp olive oil

Salt and pepper to taste

1 cup refrigerated pie crust or puff pastry, rolled out

Fresh parsley, chopped for garnish

Instructions

Cook the Noodles: In a large pot, bring water to a boil and cook the egg noodles according to package instructions. Drain and set aside.

Sauté Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove from the skillet and set aside.

Sauté Vegetables: In the same skillet, add diced onion and minced garlic. Sauté for about 3-4 minutes until onions are translucent. Add the frozen mixed vegetables and cook for an additional 3-4 minutes.

Add Liquid: Stir in the chicken broth and bring to a simmer. Then lower the heat and add the heavy cream, dried thyme, and dried rosemary. Mix well and let simmer for about 5 minutes.

Combine Ingredients: Add the cooked chicken back into the skillet along with the noodles. Stir until everything is evenly coated in the sauce. Taste and adjust seasoning with additional salt and pepper if needed.

Add Pastry Topping: If using a pie crust, place it over the skillet mixture, folding in the edges. If using puff pastry, cut into squares and lay them over the mixture in a patchwork fashion.

Bake: Preheat the oven to 400°F (200°C). Transfer the skillet to the oven (if oven-safe) or place the entire mixture in a baking dish. Bake for 15-20 minutes, or until the pastry is golden brown and puffed.

Serve: Remove from the oven, let cool for a few minutes, then garnish with fresh parsley before serving. Enjoy your hearty Chicken Pot Pie Noodle Skillet!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4