Chicken Pot Pie Noodle Skillet Recipe

Name: Chicken Pot Pie Noodle Skillet Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving
Ingredients: 10 ounces egg noodles; 2 tablespoons olive oil; 1 1/2 cups cubed chicken; 4 tablespoons unsalted butter; 1 cup diced onion; 1 cup diced carrots; 2 celery stalks; 1 tablespoon minced garlic; 1 cup frozen peas; 1/2 teaspoon dried thyme; 1/4 teaspoon dried sage; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1 cup heavy cream; 1 tablespoon parsley; 6-7 Ritz crackers

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6
Calories
460 kcal
Course
Main Course
Cuisine
American

Chicken Pot Pie Noodle Skillet Recipe

David Sheppard

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Chicken pot pie noodle skillet is a hearty and flavorful dish that combines all the comforting elements of a traditional pot pie without the fuss of a crust. Instead of pastry, this recipe uses noodles to create a satisfying base that's loaded with tender chicken, vibrant vegetables, and a savory seasoning blend. Topped with a crunchy layer of crushed crackers, this no-crust pie is sure to become a new favorite.

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Ingredients

Servings

10 ounces egg noodles
2 tablespoons olive oil
1 1/2 cups cubed chicken breast or thighs
4 tablespoons unsalted butter
1 cup diced onion
1 cup diced carrots
2 celery stalks diced
1 tablespoon minced garlic
1 cup frozen peas
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup heavy cream
1 tablespoon parsley chopped
6-7 Ritz crackers crumbled, optional

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Instructions

Cook the noodles according to the package directions, but undercook by a minute. It will continue to cook in the heated sauce.
In a large skillet over medium heat, heat the oil and brown the chicken, cooking for 5 minutes, turning occasionally.
Remove the chicken and keep warm.
In the same skillet, melt the two tablespoons of butter, then cook the onions, carrots, celery, and garlic for 5 minutes, stirring occasionally.
Stir in the thyme, sage, salt, and pepper, and cook for another minute. Then add the peas and stir.
Make a hole in the middle of the pan and melt the remaining two tablespoons of butter, then stir in the flour. Cook for 1 minute.
Whisk in the broth and cream and simmer for a couple of minutes until the sauce begins to thicken.
Add the chicken and pasta and gently combine.
Sprinkle with parsley and crumbled crackers.

Notes

Cook Noodles First - All the flavors of a chicken pot pie with no crust. Cook the noodles first, then stir them into the chicken mixture.
Add Some Crunch - Give the dish a sprinkle of crumbled crackers to add some crunch.
Store - Store in an airtight container in the refrigerator for 3 to 5 days.
Freeze - Yes, you can freeze for up to 3 months by placing the leftovers in a freezer-safe, airtight container.

Nutrition Information

Show Details

Calories 460kcal (23%) Carbohydrates 49g (16%) Protein 20g (40%) Fat 21g (32%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.4g Cholesterol 98mg (33%) Sodium 336mg (14%) Potassium 547mg (16%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 4232IU (85%) Vitamin C 15mg (17%) Calcium 96mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 460 kcal

% Daily Value*

Calories	460kcal	23%
Carbohydrates	49g	16%
Protein	20g	40%
Fat	21g	32%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	0.4g	20%
Cholesterol	98mg	33%
Sodium	336mg	14%
Potassium	547mg	12%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	4232IU	85%
Vitamin C	15mg	17%
Calcium	96mg	10%
Iron	2mg	11%