Dreamy Chicken Pot Pie Skillet Noodles
A comforting and quick meal that combines the classic flavors of chicken pot pie with hearty egg noodles, all cooked in one skillet.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal
Main Ingredients
- 2 cups rotisserie chicken, shredded
- 8 ounces egg noodles
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 0.5 cup milk
- 1 cup shredded cheddar cheese
Gather your ingredients and have everything ready.
Shred the rotisserie chicken into bite-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft. Stir in minced garlic and cook for 1 minute. Add frozen mixed vegetables and cook for another 3-4 minutes.
Add the shredded chicken, dried thyme, dried rosemary, salt, and black pepper to the skillet. Mix well.
Cook the egg noodles according to package instructions until al dente. Drain and set aside. In the skillet, add cream of chicken soup, chicken broth, and milk. Stir and bring to a gentle simmer.
Add the cooked egg noodles to the skillet and mix until coated in the sauce. Sprinkle shredded cheddar cheese on top, cover, and cook for 3-5 minutes until cheese melts.
Remove from heat and let cool for a few minutes before serving.
Calories: 450kcalProtein: 30gSodium: 800mg
Keyword chicken, noodles, pot pie, skillet