Instructions

Bring a large covered pot of salted water to a boil over high heat.

While the water heats, peel and slice the carrots into 0.25-inch coins, slice the celery, and dice the onion.

Mince the garlic, strip the thyme leaves, and shred the turkey into bite-size pieces.

Melt the butter in a 12-inch skillet over medium heat, add the carrots, celery, and onion, and cook 5 minutes until the onion softens.

Once the water boils, add the egg noodles and cook 6 minutes until just tender.

Stir the garlic and thyme into the vegetables, sprinkle in the flour, and stir for 1 minute until no dry flour remains.

Slowly whisk in the broth and simmer 3 minutes until the sauce thickens enough to coat a spoon.

Stir in the cream, turkey, peas, remaining salt, and pepper, and simmer 3 to 4 minutes until the turkey is steaming hot throughout.

Drain the noodles in a colander, add them to the skillet, and toss until every strand is coated in the creamy sauce.

Divide between bowls and serve right away, while the sauce is silky.

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Creamy Turkey Pot Pie Noodle Skillet with Peas & Thyme