Chicken Pot Pie Noodle Skillet


For the Skillet:

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced into small pieces
Salt and black pepper to taste
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/4 cup all-purpose flour
3 cups chicken broth
1 cup milk
8 ounces wide egg noodles
1 cup frozen peas
1/2 cup frozen corn
For the Topping:

1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)


Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Season the diced chicken breasts with salt and pepper, then add them to the skillet. Cook until the chicken is golden brown and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion, garlic, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften.
Sprinkle the dried thyme, dried parsley, and flour over the vegetables. Stir well to combine, ensuring the flour coats the vegetables evenly. Cook for an additional 1-2 minutes.
Slowly pour in the chicken broth while continuously stirring to prevent lumps. Then add the milk, stirring until well combined. Bring the mixture to a simmer.
Stir in the egg noodles, frozen peas, and corn. Cook for about 8-10 minutes or until the noodles are tender and the sauce has thickened.
Return the cooked chicken to the skillet, mixing it in with the rest of the ingredients. Reduce the heat to low and let it simmer while you prepare the topping.

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