Chicken Pot Pie Noodle Skillet combines the creamy, comforting flavors of classic Chicken Pot Pie with the simplicity of a one-pan noodle dish. This recipe is perfect for busy weeknights, offering a hearty and satisfying meal that’s ready in no time. Packed with tender chicken, savory vegetables, and egg noodles in a luscious sauce, this skillet meal is sure to become a family favorite.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 2 tbsp butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 2 cups egg noodles
• 2 cups chicken broth
• 1 cup milk
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• ½ tsp black pepper, or to taste
• ½ tsp salt, or to taste
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Directions

1. Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened.
2. Make the Sauce: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
3. Add Seasonings and Chicken: Stir in the thyme, salt, and pepper. Add the cooked chicken and frozen peas to the skillet, mixing well.
4. Cook the Noodles: Add the egg noodles to the skillet and stir to combine. Cover the skillet and let simmer for 8–10 minutes, or until the noodles are tender and cooked through, stirring occasionally.
5. Serve: Remove the skillet from heat and garnish with fresh parsley, if desired. Serve hot and enjoy!

Notes

• Substitutions: Use rotisserie chicken or leftover turkey as an easy substitute for cooked chicken.
• Vegetarian Option: Replace the chicken with mushrooms and double the peas and carrots for a vegetarian version.
• Make Ahead: This dish reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Thicker Sauce: For a thicker sauce, mix 1 tbsp of cornstarch with 2 tbsp of water and stir it into the skillet during step 3.
• Cheesy Twist: Add ½ cup of shredded cheese to the sauce for an extra creamy, cheesy flavor.

The Chicken Pot Pie Noodle Skillet delivers all the nostalgic goodness of chicken pot pie in a quick, one-pan meal that’s perfect for the whole family. Give it a try for your next comfort-food craving!

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Chicken Pot Pie Noodle Skillet

This hearty and comforting Chicken Pot Pie Noodle Skillet combines tender chicken, vegetables, and egg noodles in a creamy sauce, all within a single pan.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 pounds chicken breast diced
• 8 ounces egg noodles uncooked
• 2 cups chicken broth low sodium
• 1 cup frozen peas
• 1 cup carrots sliced
• 0.5 cup heavy cream
• 3 tablespoons butter
• 0.25 cup all-purpose flour
• 1 teaspoon salt to taste
• 0.5 teaspoon black pepper to taste

Instructions

 

Preparation Steps

• Melt butter in a large skillet over medium heat. Add chicken and cook until browned.
• Stir in flour and cook for 2 minutes, stirring constantly.
• Gradually whisk in chicken broth and bring to a simmer.
• Add noodles, peas, and carrots. Cover and cook for 10 minutes.
• Stir in heavy cream and cook for another 5 minutes.
• Season with salt and pepper to taste before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.