About This Recipe

This recipe transforms traditional chicken pot pie components into a one-skillet meal using egg noodles instead of pastry. It combines cooked chicken, vegetables, and creamy sauce simmered with noodles.

Why You’ll Love This Recipe

• One-skillet preparation minimizes cleanup
• Uses familiar chicken pot pie flavors
• Noodles cook directly in the sauce
• Faster than traditional oven-baked pot pie

Ingredients

• 2 tablespoons butter
• 1 cup diced carrots
• 1 cup diced celery
• ½ cup diced onion
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 2 cups cooked shredded chicken
• 1 cup frozen peas
• 8 oz wide egg noodles
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• Salt to taste

Step by Step Instructions

1. Melt butter in large skillet over medium heat
2. Add carrots, celery, and onion. Cook for 5 minutes until softened
3. Add garlic and cook for 1 minute
4. Sprinkle flour over vegetables. Cook for 1 minute, stirring constantly
5. Gradually whisk in chicken broth and milk until smooth
6. Bring mixture to simmer. Add egg noodles
7. Cover and cook for 10 minutes, stirring occasionally
8. Add shredded chicken, peas, thyme, and pepper
9. Cook uncovered for 5-7 minutes until noodles are tender and sauce thickens
10. Season with salt to taste
11. Remove from heat and rest for 5 minutes before serving

FAQ

Can I use different noodles?Wide egg noodles recommended. Other varieties alter cooking time and texture.How do I prevent sticking?Maintain consistent simmer and stir regularly.Can I use raw chicken?Chicken must be fully cooked before adding to skillet.

You Must Know

• Noodles absorb liquid – measure broth and milk precisely
• Flour must be cooked for 1 minute to eliminate raw taste
• Covering skillet ensures noodles cook through
• Sauce thickens during resting period

Storage Tips

• Refrigerate in airtight container for up to 3 days
• Reheat with splash of broth or milk to restore creaminess
• Freezing not recommended – noodles become mushy when thawed
• Store within 2 hours of cooking