Chicken Pot Pie Noodle Skillet

by Jessica | February 16, 2024 11:58 am

Transforming the beloved classic chicken pot pie into a Chicken Pot Pie Noodle Skillet is like rewriting a favorite family story with a delightful twist. The Chicken Pot Pie Noodle Skillet merges the creamy, comforting essence of the traditional pot pie with the heartiness of a pasta dish, making it a perfect weeknight meal that’s both satisfying and easy to prepare. With no crust to fuss over, this version brings the same homey flavors to the table, simplified in a way that suits today’s fast-paced lifestyle without sacrificing taste.

 

Can I use a different type of pasta instead of egg noodles?

Yes, you can use various types of pasta as a substitute for egg noodles. Wide pasta like fettuccine or tagliatelle works well because it mimics the broad, flat texture of egg noodles. However, the cooking time may vary based on the type of pasta you choose, so adjust accordingly.

 

Can I add other vegetables to this dish?

Absolutely! Chicken pot pie is versatile, and so is this skillet version. Feel free to add mushrooms, diced potatoes, or green beans. Just remember to adjust the cooking time for any raw vegetables to ensure they’re tender.

 

Is there a dairy-free alternative for the heavy cream?

For a dairy-free version, you can use coconut cream or a plant-based heavy cream substitute. These alternatives can provide a similar creamy texture. Adjust the seasoning as coconut cream might add a slight sweetness.

 

Can I use rotisserie chicken?

Using rotisserie chicken is a great time-saver and adds depth to the flavor profile. Simply shred or cube the chicken, measuring out about 1 ½ cups for the recipe. This is a perfect way to utilize leftovers or make meal prep quicker.

 

How can I make this dish gluten-free?

To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend that’s suitable for thickening sauces. Also, ensure your egg noodles are gluten-free, or opt for a gluten-free pasta alternative that complements the creamy texture of the sauce.

 

Can I make this recipe in advance?

While this dish is best enjoyed fresh, you can cook the noodles and prepare the chicken and vegetable mixture ahead of time. Store them separately in the refrigerator, and when you’re ready to serve, reheat the chicken and vegetables, add the cream and broth to make the sauce, and then mix in the noodles.

 

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you may want to add a splash of chicken broth or water to loosen the sauce, as it can thicken when chilled.

 

Can this dish be frozen?

Freezing this dish is possible, but the cream sauce may separate or become grainy upon thawing. If you choose to freeze it, let the dish cool completely, then store it in a freezer-safe container. Thaw in the refrigerator overnight and gently reheat, stirring well to recombine the ingredients.

 

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Ingredients for Chicken[1] Pot Pie Noodle Skillet:

• 10 ounces egg noodles
• 2 tablespoons unsalted butter
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups frozen peas and carrots, thawed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 1/2 cups cooked chicken breast[2], cut into small cubes

 

Instructions:

1. Prep the Noodles: Start by cooking the egg noodles al dente according to the package directions. Egg noodles, with their delightful texture and ability to soak up flavors, are the foundation of this dish.
2. Sauté the Vegetables: In a large skillet, melt the butter over medium-high heat. Add the diced onion, minced garlic, and thawed peas and carrots, seasoning with the salt and pepper. Cook until the onions become soft and translucent, about 3 minutes, letting the flavors meld.
3. Create the Sauce: Sprinkle the flour over the sautéed vegetables, stirring until combined. This will help thicken the sauce. Gradually pour in the chicken broth and heavy cream, stirring continuously. Bring the mixture to a boil, then reduce to a simmer, stirring occasionally until the sauce thickens, about 5 minutes.
4. Combine and Serve: Drain the pasta and fold it into the skillet, along with the cubed chicken. This is your moment to taste and adjust the seasoning, adding a bit more salt and pepper if needed. Serve hot, directly from the skillet, and dive into the creamy, comforting goodness.

 

Nutrition Information:

• Serving Size: 6 servings
• Calories: 445 kcal
• Carbohydrates: 41g
• Protein: 20g
• Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 133mg
• Sodium: 284mg
• Potassium: 336mg
• Fiber: 2g
• Sugar: 1g
• Vitamin A: 4055IU
• Vitamin C: 4.5mg
• Calcium: 59mg
• Iron: 1.8mg

 

(Note: Nutritional information is an estimate and can vary based on the exact products used and any modifications to the recipe. For precise dietary needs, consider calculating with your specific ingredients.)

 

 

This Chicken Pot Pie Noodle Skillet not only promises a deliciously creamy and savory meal but also a beautiful way to bring the essence of home-cooked comfort into a busy weeknight. It’s a dish that tells a story of tradition reimagined, where every forkful is a reminder of the simple joys of cooking and sharing meals with loved ones.

 

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