Preparation:
Step 1: In a large skillet, melt the unsalted butter over medium heat. Once melted, add the diced onion, carrots, and celery. Sauté the vegetables for about 5 minutes or until they are softened and fragrant.
Step 2: Add the minced garlic to the skillet. Cook for an additional minute, stirring frequently to prevent the garlic from burning.
Step 3: Sprinkle the all-purpose flour over the sautéed vegetables. Stir well to coat the vegetables in the flour, which will help thicken the sauce later. Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
Step 4: Once the mixture is simmering, add the fresh thyme, kosher salt, and black pepper. Stir to combine the flavors, allowing the sauce to thicken slightly.
Step 5: Incorporate the shredded cooked chicken and egg noodles into the skillet. Reduce the heat to low, cover the skillet, and let it simmer for about 8-10 minutes, or until the noodles are tender and have absorbed some of the sauce. Finally, stir in the frozen peas and grated Parmesan cheese, cooking for an additional 2 minutes until the peas are heated through and the cheese is melted.
Serving Suggestions:
Serve this Chicken Pot Pie Noodle Skillet hot from the skillet, garnished with additional fresh thyme or parsley for a pop of color. It pairs wonderfully with a simple green salad or crusty bread for dipping. For a touch of extra flavor, consider adding a sprinkle of red pepper flakes or a dash of hot sauce for those who enjoy a little heat.
Tips:
- Make it Ahead: You can prepare the filling ahead of time and store it in the refrigerator. When you’re ready to eat, simply reheat it, add the noodles, and finish cooking.
- Vegetable Variations: Feel free to customize the vegetables based on what you have on hand. Corn, green beans, or bell peppers would make excellent additions.
- Protein Options: This recipe is also delicious with rotisserie chicken or turkey leftovers. You can even substitute the chicken with diced tofu for a vegetarian version.
- Creaminess Level: Adjust the amount of heavy cream to suit your preference for creaminess. You can use half-and-half or even milk for a lighter version.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Information:
- Calories: 540 kcal per serving
- Protein: 32g
- Sodium: 800mg
Conclusion
This Chicken Pot Pie Noodle Skillet is a delightful and comforting dish that brings the classic flavors of chicken pot pie into a quick and easy skillet meal. With its creamy sauce, tender chicken, and hearty noodles, it’s perfect for any night of the week. Whether you’re serving it to your family or enjoying it as a cozy dinner for one, this recipe is sure to become a favorite in your household. So gather your ingredients and get ready to enjoy a bowl of pure comfort!
Questions and Answers about this recipe:
1. Can I use frozen chicken instead of cooked chicken?
Yes, you can use frozen chicken, but you will need to cook it thoroughly before shredding it. You can boil or bake the chicken until fully cooked, then shred it and add it to the skillet.
2. Can I make this recipe gluten-free?
Absolutely! To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure that your chicken broth is gluten-free.
3. How can I make this dish spicier?
For a spicier version, consider adding diced jalapeños or crushed red pepper flakes during the sautéing process. You can also serve it with a hot sauce on the side for those who enjoy extra heat.
4. What can I substitute for heavy cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free version, use coconut milk or a plant-based cream alternative.
5. Can I freeze leftovers?
Yes, this dish can be frozen. Allow it to cool completely, then transfer to an airtight container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it on the stovetop or in the microwave.