How to Make Chicken Pot Pie Noodle Skillet
Step 1: Cook the Noodles
- Bring a large pot of salted water to a boil.
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Step 2: Sauté the Aromatics
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Step 3: Build the Creamy Base
- Add the chicken broth, milk, and cream of chicken soup to the skillet.
- Whisk until the mixture is smooth and starts to simmer.
Step 4: Add the Chicken and Vegetables
- Stir in the shredded chicken, frozen mixed vegetables, dried thyme, black pepper, and a pinch of salt.
- Cook for 5-7 minutes, stirring occasionally, until the vegetables are heated through.
Step 5: Combine the Noodles
- Add the cooked egg noodles to the skillet.
- Toss gently to coat the noodles in the creamy sauce, ensuring everything is evenly mixed.
Step 6: Serve and Enjoy
- Remove the skillet from heat and garnish with Parmesan cheese and chopped parsley, if desired.
- Serve hot and watch as everyone digs into this comforting dish!
Tips for Success
- Use Rotisserie Chicken: This saves time and adds extra flavor.
- Add More Veggies: Feel free to toss in fresh mushrooms, broccoli, or bell peppers for added texture and nutrients.
- Thicken the Sauce: If the sauce feels too thin, let it simmer a bit longer to reduce, or mix 1 tbsp of cornstarch with 2 tbsp of water and stir it in.
- Make It Cheesy: Add shredded cheddar or mozzarella to the sauce for an extra indulgent twist.
Why This Recipe Works
The Chicken Pot Pie Noodle Skillet combines the classic flavors of chicken pot pie with the simplicity of a pasta dish. The egg noodles act as the perfect vehicle for the creamy, savory sauce, while the chicken and vegetables make it hearty and wholesome. Plus, cooking everything in one pan makes this recipe both efficient and stress-free.
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