Start by cooking the egg noodles until al dente, as per the package directions.
In a large skillet, melt the butter over medium-high heat.
Add the diced onion, minced garlic, and the thawed peas and carrots.
Sprinkle in the salt and pepper, cooking for about 3 minutes until the onions are soft and translucent.
Blend in the flour until fully combined.
Gradually pour in the chicken broth and heavy cream, bringing the mixture to a boil before reducing it to a simmer.
Stir occasionally for about 5 minutes or until the sauce thickens.
Drain the pasta and add it to the skillet, along with the cubed chicken.
Adjust the seasoning with a bit more salt and pepper, if needed.
Serve this delightful skillet meal hot and savor the homely taste!
This Chicken Pot Pie Noodle Skillet is a unique twist on a classic, guaranteed to bring comfort and flavor to your dinner table.
Enjoy the hearty blend of chicken, noodles, and vegetables enveloped in a creamy sauce – a surefire hit for any meal!
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