Here’s an easy and delicious Chicken Pot Pie Noodle Skillet—all the comforting flavors of pot pie but without the fuss of a crust!
Ingredients:
• 2 cups cooked chicken (shredded or cubed)
• 2 cups egg noodles (uncooked)
• 1 ½ cups chicken broth
• 1 cup milk
• 1 can (10.5 oz) cream of chicken soup
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon butter
• ½ teaspoon dried thyme (optional)
• ½ cup shredded cheddar cheese (optional)
Instructions:
1. Cook Noodles: In a large skillet, bring the chicken broth and milk to a gentle simmer. Add the egg noodles and cook until tender (about 8-10 minutes), stirring occasionally.
2. Make the Sauce: Stir in the cream of chicken soup, butter, and seasonings. Mix well.
3. Add Chicken & Veggies: Stir in the cooked chicken and frozen vegetables. Cook for 5 more minutes, until heated through.
4. Melt Cheese (Optional): If using, sprinkle shredded cheese on top and let it melt before serving.
5. Serve & Enjoy: Let it sit for a couple of minutes, then dig in!
It’s a quick and cozy meal, perfect for busy nights. Let me know if you want any tweaks!