Hearty Skillet Chicken Pot Pie with Noodles

Ingredients:

• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups cooked chicken, shredded
• 8 ounces egg noodles
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese

Directions:

1. Melt butter in a large skillet over medium heat.
2. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
3. Stir in garlic until fragrant, about 1 minute.
4. Sprinkle flour over the vegetables, stirring to coat.
5. Gradually whisk in chicken broth and heavy cream, bringing to a simmer.
6. Add thyme, salt, and pepper.
7. Stir in chicken and noodles.
8. Reduce heat, cover, and simmer until noodles are tender, about 8-10 minutes.
9. Stir in frozen peas and Parmesan cheese until heated through and cheese is melted, about 2 minutes.
10. Serve immediately.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 540 kcal | Servings: 4 servings

Ingredients:

• 2 cups chicken, cooked and shredded
• 1 can (10.5 oz) cream of chicken soup
• 2 cups mixed vegetables (carrots, peas, green beans, corn), thawed
• 1 cup cheddar cheese, shredded
• 1 1/2 cups milk
• 1 cup Bisquick mix (for the biscuits)
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, cream of chicken soup, mixed vegetables, and half of the cheddar cheese.
3. Season with salt and pepper.
4. Spread the chicken mixture evenly in a greased 9×13 inch baking dish.
5. In another bowl, mix together the milk, Bisquick mix, sour cream, melted butter, and minced garlic until smooth.
6. Pour the biscuit mixture over the chicken layer, spreading it out evenly.
7. Sprinkle the remaining cheddar cheese over the top.
8. Bake in the preheated oven for 30-35 minutes, or until the biscuit topping is golden brown and the casserole is bubbly.
9. Let it cool for a few minutes before serving.