Chicken Pot Pie Noodle Skillet: the name itself conjures up images of homely comfort food, but with a delightful twist.
Imagine the classic flavors of chicken pot pie, seamlessly blended with the heartiness of noodles, all brought together in a convenient skillet format.
This is more than just a recipe; it’s a revelation for weeknight dinners.
Having transformed my view on chicken pot pie, I’m eager to share this culinary delight.
It’s a dish that has won over my family, and I’m confident it will charm yours too.
What Makes Chicken Pot Pie Noodle Skillet a Weeknight Hero?
It’s the marriage of convenience and flavor that elevates this dish.
By swapping out the traditional pie crust for egg noodles, the preparation time slashes dramatically, making it a perfect fit for hectic evenings.
Plus, who doesn’t love the comforting embrace of creamy noodles mixed with the wholesome goodness of chicken and vegetables?
Can This Dish Be A Good Option for Picky Eaters?
Absolutely! This skillet is a game-changer, especially if you have kids who are not too keen on vegetables.
The creamy sauce beautifully masks the peas, carrots, and celery, making it a clever way to include more veggies in their diet.
And for those who aren’t fans of traditional pot pie, this noodle version is a delightful surprise.
Is Chicken Pot Pie Noodle Skillet Healthy?
While it’s a hearty comfort dish, it can be tweaked for a healthier version.
Opt for whole wheat noodles and low-fat cream to reduce the calorie count.
The addition of peas and carrots also boosts the nutritional value, making it a balanced meal.
Ingredients:
10 ounces of egg noodles
2 tablespoons of unsalted butter
1 medium sweet onion, diced
2 cloves of garlic, minced
1 1/2 cups of frozen peas and carrots, thawed
1/2 teaspoon of kosher salt
1/4 teaspoon of black pepper
2 tablespoons of all-purpose flour
1 cup of low-sodium chicken broth
1 cup of heavy cream
1 1/2 cups of cooked chicken breast, cut into small cubes
Instructions:
Continued on next page (page 2)
ADVERTISEMENT
