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#### **Step 1: Cook the Chicken**
1. Heat the olive oil or butter in a large skillet over medium heat.
2. Add the diced chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Season with a pinch of salt and pepper. Once cooked, remove the chicken from the skillet and set aside.
#### **Step 2: Sauté the Vegetables**
3. In the same skillet, add the diced onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables are tender and the onion becomes translucent.
4. Add the minced garlic and cook for another 1 minute, stirring constantly, until fragrant.
#### **Step 4: Cook the Noodles**
8. Add the egg noodles to the skillet, making sure they’re submerged in the broth. Simmer, stirring occasionally, until the noodles are cooked al dente, about 8-10 minutes. If the mixture starts to look too thick, add a bit more chicken broth or milk to reach your desired consistency.
#### **Step 5: Add the Chicken and Peas**
9. Return the cooked chicken to the skillet, along with the frozen peas. Stir to combine, and cook for another 2-3 minutes until the chicken is heated through and the peas are tender.
10. Taste and adjust the seasoning with salt and pepper as needed.
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– **Serve with Crusty Bread:** A slice of crusty bread or warm dinner rolls would be a perfect accompaniment to this creamy dish, ideal for sopping up the delicious sauce.
– **Green Salad on the Side:** A light, fresh salad with a tangy vinaigrette is a great balance to the rich and creamy chicken pot pie skillet.
– **Make it a Casserole:** If you prefer a baked version, you can transfer the skillet mixture to a casserole dish, top with a biscuit crust, and bake it in the oven until the top is golden and crispy.
### **Tips for Perfect Chicken Pot Pie Noodle Skillet**
– **Use Rotisserie Chicken:** For an even quicker version, swap in pre-cooked rotisserie chicken. This will save you time and still give you tender, flavorful chicken.
– **Add More Veggies:** You can easily add extra vegetables like corn, green beans, or potatoes to make the dish even heartier.
– **Make it Gluten-Free:** Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend to make this dish gluten-free.
– **Adjust the Creaminess:** For a richer sauce, use heavy cream instead of milk. For a lighter option, stick to milk or even chicken broth for the sauce.
### **Storing and Leftovers**
– **Refrigeration:** Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a little extra broth or milk to loosen the sauce if necessary.
– **Freezing:** This dish can also be frozen for up to 2-3 months. To freeze, store the chicken pot pie noodle skillet in a freezer-safe container. When ready to eat, thaw in the fridge overnight and reheat in a skillet.
### **Final Thoughts**
