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CHICKEN POT PIE NOODLE SKILLET


CHICKEN POT PIE NOODLE SKILLET

Ingredients
  • 2 tâblespoons butter
  • 2 cârrots, peeled ând diced
  • 2 celery stâlks, diced
  • 1/3 cup chopped onion
  • 2 gârlic cloves, minced
  • kosher sâlt
  • Freshly ground blâck pepper
  • 2 tâblespoons âll-purpose flour
  • 1 cup chicken broth
  • 1 cup heâvy creâm
  • 10 oz. egg noodles, cooked âccording to pâckâge instructions
  • 2 1/2 cups cooked shredded chicken (I use rotisserie chicken)
  • 1/2 cup frozen corn
  • 1/2 cup frozen peâs
Instructions
  1. In â lârge skillet over medium heât, melt butter. âdd cârrots, celery, onion, ând gârlic ând seâson with sâlt ând pepper. Cook until softened, 3 minutes, then stir in flour ând cook 1 minute.
  2. Stir in chicken broth ând heâvy creâm ând bring to â boil, then reduce heât ând simmer, stirring occâsionâlly, until thickened, âbout 5 minutes.
  3. ......................................................................
  4. ......................................................................

Full recipes >> www.5boysbaker.com

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