1-Getting started: with this Chicken Pot Pie Noodle Skillet is a breeze, and I’m here to walk you through it step by step! First, cook the 10 ounces of egg noodles until al dente according to the package instructions, then drain them well this sets the foundation for a great texture.

2-Next, in a large skillet, melt the 2 tablespoons of unsalted butter over medium-high heat and add the diced sweet onion, minced garlic, 1 1/2 cups of thawed frozen peas and carrots, 1/2 teaspoon of coarse salt, and 1/4 teaspoon of black pepper; cook for about 3 minutes until the onion softens and everything smells wonderful.

3-Stir in the 2 tablespoons of all-purpose flour until it’s fully mixed with no white spots left, which helps thicken the sauce nicely. Then, pour in the 1 cup of low-sodium chicken broth and 1 cup of heavy cream, bring it to a boil, and reduce to a simmer while stirring occasionally for about 5 minutes until the sauce thickens up.

4-Finally, add the drained noodles and 1 1/2 cups of cubed cooked chicken breast to the skillet, toss everything together to coat it all in that creamy goodness, and adjust the seasoning with more salt and pepper if you like. Serve it hot, and watch how quickly it disappears from the table it’s that good!