A cozy, one-pan twist on the classic chicken pot pie, this skillet combines tender noodles, savory vegetables, and creamy sauce for a hearty weeknight dinner everyone will love.
| Ingredient | Amount |
|---|---|
| Egg noodles | 10 oz |
| Unsalted butter | 2 tbsp |
| Sweet onion, diced | 1 |
| Garlic, minced | 3 cloves |
| Italian seasoning | 2 tsp |
| Frozen peas and carrots, thawed | 1 ½ cups |
| All-purpose flour | 2 tbsp |
| Chicken broth | 1 cup |
| Heavy cream | 1 cup |
| Cooked chicken breast, cubed | 1 ½ cups |
| Salt & pepper | To taste |
Prepare egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium-high heat. Add the onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper and cook for about 3 minutes, until the onions are soft and translucent.
Sprinkle in the flour and stir until fully combined. Gradually add the chicken broth and heavy cream, stirring constantly. Bring to a boil, then reduce the heat and simmer for 5 minutes, or until the sauce thickens.
Add the drained noodles and cubed chicken to the skillet. Toss to coat everything evenly in the creamy sauce. Taste and adjust seasoning as needed.
Serve immediately while warm for a comforting, all-in-one meal.
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