Why This Recipe Works & What to Expect
You get creamy, savory sauce, tender chicken, vegetables, and noodles all in one skillet — less cleanup, quicker prep.
The egg noodles (or other pasta) replace the pastry crust of a traditional pot pie, soaking up sauce and flavor.
Thickener (flour) helps build a silky, velvety sauce; cream + broth gives richness.
Vegetables (especially frozen peas & carrots) add color, nutrition, and texture without much work.
Yield & Time Estimate
Serves: about 5‑6 people (depending on appetite)
Prep time: ~ 10‑15 minutes (chopping, measuring, cooking noodles)
Cook time: ~ 20‑25 minutes for the sauce, heating, combining
Total time: ~ 30‑40 minutes
Ingredients (Base Version)
Here’s a base set of ingredients — feel free to adjust sizes, amounts as per what you have.
Ingredient Amount Note / Purpose
Egg noodles ~ 10 ounces (~280‑300 g) or whatever your pack is Cooks separately or partly, then combined—use al dente so they hold up.
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Butter (unsalted) 2 Tbsp For sautéeing onion, garlic, base of sauce.
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Onion (sweet or yellow) 1 medium onion, diced For flavor base.
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Garlic 2‑3 cloves, minced Adds aroma & depth.
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Frozen peas & carrots ~1½ cups (thawed) Classic pot pie veggies. Can substitute or add other veggies.
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Salt & black pepper To taste; about ½ tsp salt / ¼ tsp pepper in base For seasoning early and at the end.
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All‑purpose flour 2 Tbsp To thicken the sauce. Roux‑style.
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Chicken broth (low Sodium if possible) ~1 cup (or more depending on how saucy you want it) Liquid base.
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Heavy cream ~1 cup For richness & creamy texture. Some versions allow lighter creams or half‑and‑half.
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Cooked chicken breast ~1½ cups, cubed or shredded Final protein; leftover or freshly cooked works.
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Optional / Variation Ingredients
Depending on taste, dietary needs, what you have, you can tweak:
Herbs & Seasonings: Thyme, rosemary, parsley; Italian seasoning; a pinch of nutmeg for warmth.
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Cheese: Shredded cheddar or Parmesan stirred in for extra creaminess.
Taste Of Recipe
Other veggies: Corn, green beans, mushrooms, fresh carrots/celery.
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Lighter dairy: Use milk, half‑and‑half instead of heavy cream; or reduce cream.
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Gluten‑free: Use gluten free flour & GF pasta.
Spicy / Flavor boost: Hot sauce, red pepper flakes, paprika.
Equipment
Large deep skillet (with lid is helpful)
Pot for boiling noodles
Mixing spoons / spatula
Measuring cups & spoons
Knife & cutting board
Optional: Colander for draining pasta
Full Step‑by‑Step Instructions
Here’s a detailed procedure. Read through once before cooking so you can prep and multitask.
Step 1: Prep Everything
Boil water for noodles: Bring pot of salted water to boil. Cook egg noodles per package directions but aim for just al dente — they’ll get tossed in sauce later and absorb more. Drain, set aside.
Dice onion, mince garlic. Thaw frozen peas & carrots if needed (or pick fresh vegetables and dice). Cube or shred your cooked chicken. Measure out flour, broth, cream, etc.
Step 2: Sauté Aromatics & Veggies
Heat large skillet over medium heat. Add butter and let it melt. Once melted and slightly bubbling, add the diced onion. Cook, stirring, until onion becomes translucent (2‑3 minutes).
Add minced garlic; stir for about 30 seconds (don’t burn). Add peas & carrots (frozen or thawed). Season with salt & pepper. Cook together for a few minutes until veggies are just heated through and onions softened.
Step 3: Make the Sauce
Sprinkle the flour over the onions/vegetables. Stir so the flour absorbs fat and coats the vegetables. Cook for ~1 minute to cook out raw flour taste.
Gradually pour in chicken broth while stirring constantly so that you avoid lumps. Then stir in the cream (or heavy cream / half‑&‑half). Bring up to a gentle boil.
Once boiling, reduce heat to a simmer. Let it simmer and thicken, stirring occasionally—this usually takes ~5 minutes. You should get a creamy sauce that coats the back of a spoon.
Step 4: Add Chicken & Noodles
Stir in the cooked chicken. Heat through.
Add the drained noodles. Toss everything together so the noodles are coated in the creamy sauce and mixed well with chicken and vegetables.
Step 5: Finish & Season
Taste the skillet. Adjust seasoning: more salt, pepper, maybe a dash of herbs or a touch more cream / broth if sauce too thick.
If you’d like, stir in cheese now so it melts in, or garnish with fresh parsley, thyme, grated cheese.
Timeline & What to Do When
Here’s a rough minute‑by‑minute flow so you stay organized:
Time What You’re Doing
0‑5 min Boil water, begin cooking noodles; prep onion, garlic, chicken, veggies.
5‑10 min Drain noodles; sauté onion, garlic, veggies in skillet.
10‑15 min Add flour; deglaze with broth + cream; bring to simmer.
15‑20 min Add chicken, then noodles; toss; adjust seasonings; finish with optional add‑ins.
~20‑25 min Serve hot.
Example Full Recipe (Quantities, Written Version)
Here’s a complete version you can follow. Servings ~6.
Chicken Pot Pie Noodle Skillet
Ingredients:
10 oz egg noodles
2 Tbsp unsalted butter
1 medium sweet onion, diced
2‑3 cloves garlic, minced
1½ cups frozen peas & carrots (or fresh)
½ tsp coarse salt (or more to taste)
¼ tsp black pepper
2 Tbsp all‑purpose flour
1 cup low‑sodium chicken broth
1 cup heavy cream (or substitute half‑and‑half or milk for lighter)
1½ cups cooked chicken, cubed or shredded
Optional additions:
½ tsp thyme or Italian seasoning
½ cup shredded cheddar or Parmesan cheese
Fresh parsley for garnish
Instructions:
Cook egg noodles in salted boiling water according to package instructions, until just al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add diced onion; cook 2‑3 minutes until softened. Add garlic; stir ~30 seconds until fragrant.
Add peas & carrots. Season with salt & pepper (and optional thyme or Italian seasoning). Cook 2‑3 more minutes until veggies are tender.
Sprinkle the flour over the mixture. Stir so that flour coats the veggies & onion, cook for about 1 minute to remove raw flour taste.
Slowly pour in chicken broth, stirring or whisking to avoid lumps. Then add heavy cream. Bring up to boil, then reduce heat to low‑medium, simmer for ~5 minutes until sauce has thickened to a creamy consistency.
Add cooked chicken; stir to heat through.
Add the drained noodles into skillet; toss everything together so noodles are coated in the sauce and mixed well with chicken and veggies.
Taste and adjust salt & pepper. If you like, stir in cheese, or sprinkle cheese on top and cover skillet for a minute so cheese melts.
Garnish with fresh parsley, and serve hot.
Variations & Adaptations
Here are many ideas to tweak or adapt to your taste or what you have:
Variation What to Change / Add
Lighter / less rich Use milk or light cream instead of heavy cream; use less butter; use whole wheat or smaller pasta.
Gluten‑free version Use gluten‑free pasta/noodles + GF flour or cornstarch as thickener.
Different vegetables Swap peas & carrots with mixed frozen veggies, corn, green beans, mushrooms, diced bell peppers, or fresh instead of frozen.
Herb / spice boost Add thyme, rosemary, sage, or a bay leaf. Smoked paprika or a pinch of nutmeg can add warmth.
Cheesy version Add cheddar, Gruyère, or Parmesan. Could even broil top if skillet is oven‑safe (though requires caution).
Use leftover chicken Rotisserie chicken, baked chicken, cooked leftovers work well. Saves time.
Make it vegetarian Replace chicken with mushrooms/tofu, use veggie broth.
Make ahead Prepare sauce & chicken ahead; cook noodles just before combining.
Tips & Common Issues
Noodles texture: Avoid overcooking noodles. If overly soft, the dish can become mushy. Cook them al dente, drain well.
Sauce consistency: If sauce is too thick, add more broth or cream. If too thin, simmer longer to reduce, or add a bit more flour (make a slurry) to thicken.
Prevent burning / sticking: Use a fairly wide skillet so everything is spread out; stir well once you add sauce and noodles.
Chicken dryness: If chicken was cooked ahead and is dry, avoid over‑heating; consider using dark meat (thighs) which tend to stay moister.
Flavor balance: Creaminess + broth can be bland if under‑seasoned — salt, pepper, maybe garlic, maybe herbs needed. Always taste at end.
Make ahead / leftovers: The noodles will soak sauce over time, thickening the dish — when reheating, add a little extra broth or cream to loosen.
Nutritional Estimate (Typical Serving)
Approximate values per serving (~6 servings):
Calories: ~ 400‑500 kcal
Protein: ~ 20‑30 g (from chicken + dairy)
Carbohydrates: ~ 40‑50 g (from noodles + vegetables)
Fat: ~20‑30 g (depending on butter / cream choice)
If you like, I can write you a version of this recipe with metric units for Morocco, or one that uses ingredients you’ll more easily find locally (e.g. local pasta, local vegetables). Do you want that version?
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