Chicken Pot Pie Noodle Skillet Recipe:
Ingredients:
– 2 cups egg noodles
– 2 cups cooked chicken (shredded or cubed)
– 1 tablespoon olive oil or butter
– 1 small onion, diced
– 2 garlic cloves, minced
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1 can (10.5 oz) cream of chicken soup
– 1/2 cup milk
– 1/2 teaspoon dried thyme
– 1/2 teaspoon black pepper
– Salt, to taste
– 1/4 cup grated Parmesan cheese (optional)
– 1 can refrigerated biscuits (optional, for topping)
Instructions:
1. Prepare the Noodles: Cook the egg noodles according to the instructions on the package. Drain and set aside.
2. Sauté the Aromatics: In a large skillet, heat olive oil or butter over medium heat. Add the diced onion and minced garlic, cooking until they are fragrant and softened.
3. Incorporate Vegetables and Chicken: Add the frozen mixed vegetables and cooked chicken to the skillet. Cook for 2-3 minutes until everything is heated through.
4. Create the Sauce: Stir in the cream of chicken soup, milk, thyme, and black pepper. Mix well and allow it to come to a gentle simmer.
5. Mix in the Noodles: Add the cooked egg noodles to the skillet. Toss everything together until the noodles are well coated and heated through. Adjust the salt to taste.
6. Optional Biscuit Topping: Preheat your oven to 375°F (190°C). Transfer the mixture to an oven-safe skillet or baking dish. Place the biscuits on top and bake for 12-15 minutes or until the biscuits are golden brown.
7. Serve: If desired, sprinkle with Parmesan cheese and serve warm.
Enjoy this delightful one-skillet meal! I look forward to hearing how it turns out!
