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chicken pot pie noodle skillet 

This recipe turns the classic pot pie into a simple, one-pan dinner. It keeps all the rich, creamy flavors you love. It's easy to make, making it a hit with both kids and adults.
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Equipment

  • 12-inch cast-iron skillet or large non-stick pan
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup frozen mixed vegetables
  • 8 oz egg noodles
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 can cream of chicken soup
  • Salt and pepper to taste

Instructions
 

  • Heat skillet over medium heat with a touch of olive oil
  • Add shredded chicken and vegetables
  • Pour in chicken broth and cream
  • Stir in egg noodles and simmer
  • Cook until noodles are tender (about 8-10 minutes)
  • Season with salt and pepper
  • Let stand for 5 minutes before serving