Chicken Pot Pie Noodles
Servings: 6
Total Time: 25 minutes
Cookware:
Larder & Vine Enameled Cast Iron 10.25-inch Skillet

Ingredients:
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10 ounces egg noodles
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2 tablespoons unsalted butter
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1 medium sweet onion, diced
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2 cloves garlic, minced
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¾ cups diced carrots
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¾ cups peas, fresh or frozen
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½ teaspoon kosher salt
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¼ teaspoon pepper
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2 tablespoons all-purpose flour
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1 cup low-sodium chicken broth
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1 cup heavy cream
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1 ½ cups shredded cooked chicken
Directions:
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Cook noodles until al dente, then set aside.
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In your Larder & Vine Skillet, melt the butter over medium-high heat. Add onion, garlic, peas and carrots, then season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.
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Add in the chicken broth and heavy cream and bring to a boil.
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Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
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Add pasta and chicken to the skillet. Taste and season with salt and pepper, if desired and enjoy!
