Chicken Pot Pie Noodle Skillet

PREP: 10m

COOK: 20m

4 SERVINGS

Calories

380

Protein

35G

Fat

12G

Carbs

42G

Ingredients

1 lb Chicken Breast (cooked and shredded)

8 oz Egg Noodles (cooked al dente)

1 cup Frozen Peas and Carrots

2 cups Chicken Broth

1/4 cup Flour (for thickening)

1/2 tsp Dried Thyme

In a large skillet, whisk flour into 1/2 cup of cold broth until smooth.

Add remaining broth and bring to a simmer.

Stir in vegetables, chicken, and thyme.

Fold in cooked noodles and heat through until sauce thickens.

Season with salt and plenty of black pepper.