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Chicken Pot Pie Noodle Skillet

Yield: 6 servings
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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

  • 10 oz. egg noodles
  • 1 teaspoon butter
  • 1 small yellow onion
  • 2 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 1 cup chicken broth
  • 1 cup fat free half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups frozen peas and carrots (thawed)
  • 2 cups boneless skinless chicken breast, cooked and shredded

Instructions

  • Cook and drain the egg noodles according to the directions on the package.
  • Melt the butter in a nonstick skillet. Add the onion and sauté until it is tender. Add the minced garlic and cook for 1 minute.
  • Sprinkle the flour over the sautéed vegetables, stirring until they are well-coated.
  • Gradually whisk in the chicken broth and fat-free half and half, stirring continuously to prevent lumps. Allow the mixture to simmer until the sauce thickens.
  • Stir in the chicken, peas, and carrots. Season with salt and pepper then add the egg noodles.
  • Mix well to ensure the noodles are fully coated in the creamy sauce.