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chicken pot pie skillet recipe made in cast iron skillet
Fresh Milled Mama

Chicken Pot Pie Noodles Made With Fresh Milled Flour

5 from 2 votes
Turn the classic chicken pot pie into a skillet meal with noodles instead of a crust! Add these chicken pot pie noodles made with fresh milled flour into your dinner rotation for your family to enjoy.
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Total Time 30 minutes
Servings: 6 people
Ingredients Equipment Method Notes

Ingredients
  

If using Fresh Milled Durum Wheat in Philips Avance Pasta Machine you'll need:
  • 500 grams fresh milled durum wheat flour
  • 2 eggs
  • water using the measuring cup that came with the pasta machine fill to the fill line with water.
  • 1 tsp salt
If you don't have the pasta machine just use a 16oz. package of egg noodles.
For the sauce you'll need:
  • 2 tbsp butter
  • 1 small onion
  • 4 cloves garlic minced
  • 10 oz bag of frozen mixed vegetables about 2.5 cups
  • 2 tbsp flour
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 tbsp ranch seasoning mix
  • 2 cups cooked chicken
  • salt and pepper to taste

Equipment

  • Large Cast Iron Skillet for making sauce
  • Large Pot for boiling noodles
  • Philips Avance Pasta Machine If making homemade noodles (not completely necessary for this recipe)

Method
 

If using regular egg noodles:
  1. Cook your noodles with instructions on package and then add to the sauce mixture and serve.
If using the Philips Pasta Machine
  1. Bring a pot of salted water to a boil. I never measure the salt just throw in what you want.
  2. Mill your 500g of wheat berries. In the measuring cup that came with the machine add the eggs, gently whisk with a fork, and add water to the correct line for 2 batches and make sure it's on the side for egg + water. (Pictured)
    philips avance pasta machine measuring cup
  3. In your pasta machine add your flour and salt to the machine.
  4. Turn it on to run a cycle and slowly drizzle in your egg and water mixture through the opening on the lid.
  5. Then I paused the machine and made the sauce.
  6. Extrude and cut pasta.
  7. Boil for 4 minutes, drain and add to sauce.
To make sauce:
  1. In a large cast iron skillet melt butter over medium high heat. Add onion, garlic, and vegetables and saute for 4-5 minutes until onions are translucent.
  2. Mix in the flour until it is no longer white.
  3. Stir in chicken broth, heavy cream, ranch seasoning mix, salt and pepper. Bring to a simmer for 3-5 minutes until sauce thickens. Remember to stir so it doesn't burn.
  4. Add in cooked chicken and noodles and enjoy!

Notes

If you have nutritional yeast flakes they add an amazing flavor to this recipe!
You can use rotisserie chicken, canned chicken or no chicken.
If you are watching your salt or can't have it, feel free to leave it out. It will not ruin this recipe. It just helps flavor it. 
Feel free to use any additional seasonings to flavor along with the ranch or you could leave the ranch seasoning out if you're not a fan.