1 1/2 cups of cooked chicken breast, cut into small cubes
2 tablespoons of unsalted butter
1 diced onion
3 minced cloves of garlic
1 1/2 cups of thawed frozen peas and carrots
2 tablespoons of all-purpose flour
1 cup of chicken broth
2 teaspoons of Italian seasoning
1 cup of heavy cream
10 ounces of egg noodles
Salt and pepper to taste
Instructions:
1. Cook egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add diced onions and minced garlic to the skillet. Sauté until onions become translucent.
4. Stir in Italian seasoning and thawed peas and carrots. Cook for a few minutes.
5. Sprinkle all-purpose flour over the vegetables. Mix well to form a roux.
6. Pour in chicken broth and heavy cream, stirring continuously until the sauce thickens.
7. Add cooked chicken breast cubes to the skillet and mix to combine.
8. Season with salt and pepper to taste.
9. Finally, add the cooked egg noodles to the skillet, tossing everything together until well coated.
10. Serve hot and enjoy your delicious Chicken Pot Pie Noodle Skillet!
This chicken pot pie noodle dish is so good, we eat it every week in my family
