Description
A cozy, one-pan meal that combines tender chicken, mixed vegetables, and a rich thyme-infused cream sauce with egg noodles. It captures the essence of a chicken pot pie without the need for a pastry crust.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 4 tbsp unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 8 oz wide egg noodles
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- Boil a large pot of salted water and cook egg noodles according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken and sear until golden brown on all sides. Remove chicken from the pan and set aside.
- In the same skillet, melt the butter over medium heat. Add diced onions and garlic, sautéing for 3-5 minutes until translucent.
- Stir in the flour and cook for 2 minutes, stirring constantly to create a roux.
- Gradually whisk in chicken broth and heavy cream. Continue whisking until the sauce is smooth and begins to simmer.
- Stir in the thyme, salt, and black pepper. Let the sauce simmer for 3-5 minutes until thickened.
- Add the browned chicken and frozen mixed vegetables to the skillet. Stir and cook for another 5 minutes until vegetables are heated through.
- Fold in the cooked egg noodles, stirring gently to coat them in the cream sauce. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American