2. Sauté the Vegetables:
In the same skillet, add the onion, garlic, carrots, celery, and a pinch of salt. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the frozen peas and corn.
3. Make the Sauce:
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, whisking constantly to avoid lumps.
Stir in the milk (or heavy cream) and bring the mixture to a gentle simmer.
4. Add the Noodles:
Stir in the uncooked egg noodles and return the cooked chicken to the skillet.
Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.
5. Add Final Touches:
Stir in the dried thyme and Parmesan cheese, if using, for extra flavor.
Taste and adjust seasoning with additional salt and pepper, if needed.
6. Serve:
Garnish with fresh parsley or chopped chives, if desired.
Serve warm and enjoy your comforting Chicken Pot Pie Noodle Skillet!
Tips:
Extra Veggies: Add mushrooms or green beans for added variety.
Make It Cheesy: Sprinkle shredded cheddar cheese on top before serving for an extra cheesy twist.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth to loosen the sauce.
Enjoy this hearty and flavorful Chicken Pot Pie Noodle Skillet—a perfect family-friendly comfort meal! 🍗🍝✨
