This chicken pot pie noodle dish is so good, we eat it every week in my family

I recall a humorous episode when I was whipping up this meal for friends. Instead of the advised half teaspoon, I mistakenly dumped a cup of salt into the mix! That meal turned out, predictably, as a salt overload. But on the bright side, it gave us a funny story and a hearty laugh. Rest assured, this rendition has been perfected to steer clear of such culinary blunders. Enjoy your meal!

Chicken Pot Pie Noodle Skillet


1 1/2 cups cooked chicken breast, chopped into bite-sized pieces

2 tablespoons unsalted butter

1 onion, finely chopped

3 garlic cloves, minced

1 1/2 cups frozen peas and carrots, defrosted

2 tablespoons all-purpose flour

1 cup chicken broth

2 teaspoons Italian seasoning blend

1 cup heavy whipping cream

10 ounces egg noodles

Salt and pepper, adjusted to preference


Prepare the egg noodles based on the packet’s guidance. Once cooked, drain the water and keep aside.
Using a spacious skillet, heat the butter on a medium flame until melted.

Introduce the chopped onions and minced garlic to the skillet. Continue sautéing until the onions adopt a translucent hue.

Add the Italian seasoning followed by the defrosted peas and carrots. Allow to cook for several minutes.
Dust the vegetables with flour, stirring diligently to establish a roux.
Incorporate the chicken broth and heavy cream, ensuring to stir consistently until the concoction achieves a thicker consistency.
Mix in the diced chicken breast, ensuring an even distribution.

Sprinkle with salt and pepper, fine-tuning according to your palate.

Lastly, blend in the previously prepared egg noodles, making sure every noodle is generously coated.
Dish out while still warm, relishing the comforting flavors of Chicken Pot Pie Noodle Skillet.