Skillet Chicken Pot Pie Noodles
Made in one skillet, this variation of chicken pot pie uses noodles in the filling for a delicious 30 minute meal.
Servings: 4 people
Equipment
- 1 cast iron skillet or oven-safe skillet
Ingredients
- 2 tablespoons butter, divided
- 2 shallots, diced
- 2 celery ribs, diced
- 2 large carrots, diced
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, lightly chopped (or 1 teaspoon dried thyme)
- 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 3 tablespoons all purpose flour
- 3 cups low sodium chicken broth
- 2/3 cup heavy cream
- 1 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces egg noodles (about 3 cups)
- 3 cups rotisserie chicken meat, lightly chopped
- 3/4 cup panko breadcrumbs
Instructions
- Melt 1 tablespoon butter in a large oven-safe skillet or Dutch oven over medium heat. Add the diced shallots, celery, and carrots to the skillet. Cook, stirring occasionally, for 6-7 minutes, or until the vegetables have softened. Stir in the minced garlic, thyme, and rosemary and cook for an additional minute until fragrant.
- Add the flour to the skillet and stir it into the sauteed veggies. Cook for one minute, then stir in the chicken broth, heavy cream, kosher salt, and black pepper. Bring the mixture to a simmer.
- Stir in the uncooked pasta. Continue to simmer, stirring every few minutes, until the pasta is cooked through and the sauce has thickened. This should take 6-8 minutes, depending on the type of pasta you are using.
- Stir in the pulled rotisserie chicken meat. Cook for 2-3 more minutes, or until the chicken is heated through, then turn off the heat. Taste and add more salt and pepper if desired, plus more broth if it’s not feeling saucy enough.
- Turn the oven broiler to high heat. In a small bowl, melt the remaining 1 tablespoon of butter in the microwave. Add the panko breadcrumbs and stir to combine. Sprinkle the buttery breadcrumbs evenly over the skillet. Broil the skillet for 1-2 minutes, watching carefully, until the breadcrumbs are golden brown. Serve while it's still warm. Enjoy!
Notes
- Freezer instructions: Prepare the chicken noodle skillet through step 4 (before adding the panko breadcrumbs). Let cool for 30 minutes, then cover the pan tightly with foil. Freeze for up to 3 months. To reheat, bake at 350ºF for about 1 hour (or until heated through), then proceed to step 5.
- Rotisserie chicken - I recommend getting one that's just plain with salt, pepper and olive oil. You could also substitute cooked chicken breast, or cook chicken breast in the pan with the vegetables.
- Gluten free - Use gluten free egg noodles or gluten free pasta, and arrowroot starch or cornstarch to thicken the sauce. Use gluten free panko, if desired.
Nutrition
Calories: 594kcal | Carbohydrates: 49g | Protein: 37g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 153mg | Sodium: 642mg | Potassium: 892mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5999IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 4mg
