Chicken Pot Pie Pasta Skillet
Classic Recipe Transformed into a delicious quick weeknight meal.
Equipment
- large pot & strainer
- large deep skillet
- measuring spoons & cups
- spatula
- cutting board & sharp knife
Ingredients
- 1 (10oz) bag uncooked egg noodles
- 1/2 TBS salt (for cooking noodles)
- 2 TBS butter
- 1/2 medium yellow onion, diced
- 2 tsp minced garlic
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 tsp salt (DIVIDED)
- 1/4 tsp black pepper
- 1/2 tsp poultry seasoning
- 2 TBS all purpose flour
- 1 1/2 cups chicken broth
- 2 cups heavy cream
- 1 (10oz) can cream of chicken soup
- 3 cups chopped cooked chicken (I use fully cooked rotisserie)
Instructions
- Bring a large pot of water to a boil. Season with 1/2 TBS salt. Place egg noodles in boiling water and cook per directions on back of package until tender. Drain pasta and place back in pot. Stir in 1 TBS cooking oil to prevent sticking.
- Meanwhile, in large deep skillet melt 2 TBS butter over medium high heat. Add in diced onion and cook for 2-3 minutes until softened.
- Stir in minced garlic for 1 minute. Then add in frozen peas and carrots. Season with 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp poultry seasoning. Stir until vegetables are heated through.NOTE: you can use other types of vegetables if desired. Make sure to cook through.
- Sprinkle flour over the softened vegetables and stir to coat. Cook for 1 minute.
- Mix in chicken broth, heavy cream, and cream of soup. Taste to adjust flavorings with salt, black pepper, poultry seasoning or garlic powder.
- Bring to a boil and stir until thickened about 5 minutes.
- Stir in cooked chopped chicken and cooked drained pasta. Allow to heat through. Sauce should be thickened at this time.Allow to cool for a few minutes and enjoy.