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Certainly! Here’s an article-style write-up for the Chicken Pot Pie Noodle Skillet recipe:
Chicken Pot Pie Noodle Skillet: Comfort Food Made Easy
When you’re craving the cozy, creamy flavors of chicken pot pie but don’t have the time (or energy) to roll out pie dough, this Chicken Pot Pie Noodle Skillet is the perfect solution. It takes everything you love about the classic dish — tender chicken, hearty vegetables, and a rich, savory sauce — and tosses it with comforting egg noodles for a quick, one-pan weeknight wonder.
It’s like chicken pot pie met a creamy pasta dish — and they became best friends.
Why You’ll Love This Recipe
- One skillet, no fuss: Easy cleanup and simple steps make this great for busy nights.
- Comforting and hearty: All the flavor of pot pie with the cozy texture of noodles.
- Flexible ingredients: Use rotisserie chicken and frozen veggies to save time.
- Kid- and crowd-friendly: It’s creamy, cheesy, and always a hit at the table.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or cubed
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (or half-and-half for extra creaminess)
- 8 oz egg noodles (cooked and drained)
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme (optional)
- 1/2 cup shredded cheddar or mozzarella cheese (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Sauté the aromatics: In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and cook another 30 seconds.
