CHICKEN POT PIE NOODLE SKILLET

Name: CHICKEN POT PIE NOODLE SKILLET
Prep time: 15 min
Cook time: 30 min
Yield: 4 people
Ingredients: 1 lb boneless; 2 tablespoon olive oil; 1 medium onion; 2 cloves garlic; 2 cups frozen mixed vegetables; 4 cups chicken broth; 1 cup heavy cream; 8 oz egg noodles; 1 teaspoon dried thyme; 1 teaspoon garlic powder; salt and pepper to taste; 1 can; 1 tablespoon unsalted butter

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Servings
4 people
Calories
450 kcal
Course
Main Course
Cuisine
American

CHICKEN POT PIE NOODLE SKILLET

Iris Warren

Report

This Chicken Pot Pie Noodle Skillet is a comforting, one-pan meal featuring tender chicken, creamy sauce, and hearty noodles, all topped with crispy, buttery biscuits. It’s an easy and delicious twist on classic chicken pot pie!

Share:

I Made This!

Be the first!

Print

13 people printed this

Save this

Be the first!

Ingredients

Servings

1 lb boneless skinless chicken breasts or thighs, diced
2 tablespoon olive oil
1 medium onion chopped
2 cloves garlic minced
2 cups frozen mixed vegetables peas, carrots, corn
4 cups chicken broth
1 cup heavy cream
8 oz egg noodles or any short pasta
1 teaspoon dried thyme
1 teaspoon garlic powder
salt and pepper to taste
1 can 8 oz refrigerated biscuit dough (such as Pillsbury)
1 tablespoon unsalted butter for greasing

Add to Shopping List

Instructions

Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, and dried thyme. Cook for 6-8 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Cook the vegetables and sauce: In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes until softened. Add the mixed vegetables, chicken broth, and heavy cream, and bring the mixture to a simmer.
Cook the noodles: Add the egg noodles to the skillet and cook according to package instructions, about 7-8 minutes, until the noodles are tender. Stir occasionally to prevent sticking.
Combine chicken and sauce: Once the noodles are cooked, return the cooked chicken to the skillet and stir to combine. Taste and adjust seasoning with salt and pepper as needed.
Add biscuit topping: Preheat the oven to 375°F (190°C). While the skillet is still on the stove, cut the refrigerated biscuit dough into quarters and scatter them over the top of the skillet mixture. You may need to press the dough slightly into the mixture.
Bake the skillet: Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.
Serve: Remove the skillet from the oven and allow it to rest for a few minutes before serving.

Notes

You can substitute the chicken for rotisserie chicken for an even quicker prep time.
For a lighter version, you can replace the heavy cream with half-and-half or use a lower-fat milk.
Feel free to use any mixed vegetables you have on hand, or add in fresh vegetables like spinach, broccoli, or mushrooms for extra flavor.
If you don’t have biscuit dough, you can make your own biscuit topping or use frozen puff pastry.
Leftovers can be stored in an airtight container for up to 3 days in the fridge. Reheat in the oven for the best texture.