Creamy Chicken Noodle Skillet
This creamy chicken noodle skillet is a family-friendly meal that can be on the table in 30 minutes! The flavors are reminiscent of chicken pot pie, but egg noodles replace the pie crust.
Servings: 4 servings
Ingredients
- 3 tablespoons unsalted butter
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 3 tablespoons flour
- 2 teaspoons thyme leaves
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 3 cups low sodium chicken broth, plus extra if needed
- 1/2 cup whole milk, or 2%, half and half, or heavy cream
- 6 ounces wide egg noodles
- 2 cups cooked and shredded chicken
- 1/2 cup frozen peas
Instructions
- In a 12 inch deep skillet or large pot, melt the butter over medium-high heat. Add in the onion, carrots, and celery. Season with salt and pepper and cook for 4-5 minutes or until they've softened.
- Stir in the poultry seasoning, garlic powder, thyme leaves and flour. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth and milk, stirring the entire time so lumps don't form.
- Add in the egg noodles and stir until they're coated in the liquid. Cook for 8-10 minutes or until al dente. If the sauce gets too thick before the noodles have finished cooking, stir in a splash or two of chicken broth to thin the sauce.
- Add the shredded chicken and peas to the skillet and stir everything together. Cook just until warmed through. Taste for seasoning and serve.
Nutrition
Calories: 464kcal | Carbohydrates: 47g | Protein: 35g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 121mg | Sodium: 171mg | Fiber: 4g | Sugar: 6g | Iron: 3mg