Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet
Ingredients:
2 tbsp butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cups cooked chicken, shredded (rotisserie works great)
2 cups egg noodles (uncooked)
2 ½ cups chicken broth
1 cup milk (or half-and-half for creamier)
1 can (10.5 oz) cream of chicken soup
1 cup frozen peas
½ tsp thyme (dried)
½ tsp parsley (dried)
Salt & pepper, to taste


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Instructions:
1. Sauté veggies – In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic.

2. Add liquids & noodles – Stir in chicken broth, milk, cream of chicken soup, thyme, parsley, salt, and pepper. Add the uncooked egg noodles and stir to coat.

3. Simmer – Bring to a boil, then reduce to a gentle simmer. Cover and cook 10–12 minutes, stirring occasionally, until noodles are tender.

4. Add chicken & peas – Stir in shredded chicken and frozen peas. Cook another 3–4 minutes until heated through.

5. Finish & serve – Adjust seasoning, garnish with a little extra parsley, and serve warm.



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💡 Optional add-ins:
Top with crushed Ritz crackers or puff pastry squares for that pot pie crust vibe.
Stir in ½ cup shredded cheddar or parmesan for extra creaminess.