Name: Chicken Pot Pie Noodle Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 medium carrots, peeled and sliced; 1 cup frozen peas; 2 cups cooked chicken, shredded or chopped; 8 ounces egg noodles; 2 cups chicken broth; 1 cup milk; 1/2 cup heavy cream; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 2 tablespoons all-purpose flour; Chopped fresh parsley, for garnish (optional)

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If you’re searching for the ultimate comfort food that’s both soul-soothing and weeknight-friendly, look no further than this Chicken Pot Pie Noodle Skillet Recipe. Imagine everything you adore about classic chicken pot pie—creamy sauce, tender chicken, sweet veggies, and homey flavor—transformed into a one-pan noodle sensation that comes together in 30 minutes flat. Every bite is rich, hearty, and absolutely satisfying, making it a guaranteed family favorite.

Chicken Pot Pie Noodle Skillet Recipe - Recipe Image

Ingredients You’ll Need

For the Chicken Pot Pie Noodle Skillet Recipe, we’re working with simple, wholesome ingredients that you probably already have in your kitchen. Each item brings its own magic: flavor, color, creaminess, or texture. Here’s what you’ll need, along with tips for the best results.

Unsalted butter (2 tablespoons): Brings a rich, buttery base and helps sauté the aromatics without too much salt.
Yellow onion, diced (1 small): Lends sweetness and depth to every spoonful—don’t rush the sauté!
Garlic, minced (2 cloves): Just a little goes a long way to lift the overall aroma.
Carrots, peeled and sliced (2 medium): Adds color, a hint of sweetness, and slight crunch.
Frozen peas (1 cup): Tossed in at the end for classic pot pie flavor and bright green pops.
Cooked chicken, shredded or chopped (2 cups): Rotisserie chicken is speedy and tender, but any leftover works!
Egg noodles (8 ounces): The cozy, hearty backbone—choose wide egg noodles for that true comfort food feel.
Chicken broth (2 cups): Give the sauce a rich, layered flavor; low-sodium works best for controlling salt.
Milk (1 cup): Makes the sauce silky without being too heavy.
Heavy cream (1/2 cup): For that extra-creamy, decadent touch.
Salt (1 teaspoon): Don’t skimp—it wakes up all the other flavors.
Black pepper (1/2 teaspoon): Adds subtle warmth to balance the creaminess.
Dried thyme (1/2 teaspoon): Offers classic, earthy notes that make it taste like cozy pot pie.
All-purpose flour (2 tablespoons): Thickens the sauce so it luscious and coats the noodles perfectly.
Chopped fresh parsley, for garnish (optional): Sprinkling on top brightens the whole dish.

How to Make Chicken Pot Pie Noodle Skillet Recipe

Step 1: Sauté the Aromatics

Start by melting the butter in a large skillet over medium heat. Once it’s sizzling, toss in your diced onion and carrots. Sauté for about 5 minutes until the veggies are soft and fragrant—this step builds the sweet, savory base for your sauce. Just before the onions turn golden, stir in the minced garlic and let it cook for another 30 seconds so its flavor blooms without burning.

Step 2: Build the Creamy Sauce

Sprinkle the flour into your pan and stir constantly for about a minute. This quick roux will thicken everything later, so don’t skip the stirring. Slowly whisk in the chicken broth to avoid lumps, then pour in the milk and heavy cream. Give everything a good stir and bring it to a gentle simmer. Season with salt, black pepper, and dried thyme to make sure every bite tastes like classic pot pie.

Step 3: Cook the Noodles

Toss in the uncooked egg noodles and stir so they’re well coated with the creamy sauce. Let them simmer uncovered, stirring every couple of minutes to prevent sticking. In about 8 to 10 minutes, the noodles should be tender and the sauce will have thickened into a gorgeous, glossy coating.

Step 4: Add Chicken and Veggies

Once the noodles are ready, add your chopped or shredded cooked chicken along with the frozen peas. Continue cooking for another 2 to 3 minutes, just until the chicken is heated through and the peas are vibrant. If you love extra creaminess or a touch of cheese, stir in half a cup of shredded cheddar now.

Step 5: Finish and Serve

Remove the skillet from heat and, if you like, sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve your Chicken Pot Pie Noodle Skillet Recipe warm and prepare for rave reviews!

How to Serve Chicken Pot Pie Noodle Skillet Recipe

Garnishes

A sprinkle of chopped fresh parsley is a classic touch, bringing both color and a hint of herby brightness to your Chicken Pot Pie Noodle Skillet Recipe. For a little extra comfort, try a dusting of grated Parmesan or a twist of black pepper just before serving. If you’re feeling fancy, crispy fried onions also make a crunchy, fun topper!

Side Dishes

This skillet meal is hearty enough to stand on its own, but a simple green salad tossed with a zippy vinaigrette cuts through the richness beautifully. Buttery dinner rolls or flaky biscuits are another wonderful option for soaking up every last drop of that luxurious sauce.

Creative Ways to Present

For a comforting family dinner, serve the Chicken Pot Pie Noodle Skillet Recipe straight from the pan at the center of your table—everyone can help themselves and enjoy the homey vibe. For a dinner party, ladle the noodles into individual ramekins with a golden puff pastry square perched on top for a playful nod to traditional pot pie.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie Noodle Skillet Recipe keeps beautifully in the fridge. Just transfer any cooled leftovers to an airtight container and refrigerate for up to three days, keeping the noodles as fresh as possible.

Freezing

Wondering if you can freeze this dish? You absolutely can. Let it cool completely, then portion into freezer-safe containers. It’ll keep in the freezer for up to two months. The sauce may thicken a bit upon reheating, but a splash of broth or milk will bring it back to creamy goodness.

Reheating

To reheat, add a little chicken broth or milk and warm gently on the stove over low heat, stirring frequently. You can also microwave individual portions, covering loosely and stirring halfway through for even heating. Either way, it’ll be just as comforting as the day you made it.

FAQs

Can I use rotisserie chicken in this Chicken Pot Pie Noodle Skillet Recipe?

Definitely! Rotisserie chicken is actually perfect here—it keeps things quick, easy, and the meat stays extra juicy and flavorful throughout the dish.

Can I make this recipe gluten-free?

Yes! Swap in your favorite gluten-free egg noodles and use a gluten-free flour blend to thicken the sauce. Just be sure to check that all your other ingredients are certified gluten-free as well.

What should I do if my sauce gets too thick?

If you find the sauce a little too thick after simmering, just add a splash more chicken broth or milk. Stir well until it reaches your desired consistency—no worries, it’s very forgiving!

Is it possible to add other vegetables?

Of course! Frozen mixed vegetables, corn, green beans, or even a handful of baby spinach stirred in at the end all work well. Feel free to use whatever you have on hand.

Can I prepare this Chicken Pot Pie Noodle Skillet Recipe in advance for a party?

Absolutely! Make it up to a day ahead of time, then gently reheat on the stove, adding a bit of broth if needed to keep it saucy and creamy for your guests.

Final Thoughts

Let’s be honest—you won’t find a simpler, more satisfying meal to make for your loved ones than this Chicken Pot Pie Noodle Skillet Recipe. Every creamy spoonful delivers pure comfort, and you get all the old-fashioned pot pie flavors in a modern, one-skillet package. I hope it finds a place in your regular dinner rotation and brings a smile to every table it graces!

Chicken Pot Pie Noodle Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 30 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Pot Pie Noodle Skillet recipe is a comforting one-pan meal that combines the flavors of a classic pot pie with the simplicity of a skillet dish. Creamy, hearty, and loaded with chicken, vegetables, and noodles, it’s a family favorite.

Ingredients

Scale

Main Ingredients:

2 tablespoons unsalted butter
1 small yellow onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and sliced
1 cup frozen peas
2 cups cooked chicken, shredded or chopped
8 ounces egg noodles

Sauce:

2 cups chicken broth
1 cup milk
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 tablespoons all-purpose flour

Garnish:

Chopped fresh parsley, for garnish (optional)

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Instructions

Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the diced onion and carrots and sauté until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds.
Make Sauce: Sprinkle in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth, then add the milk and heavy cream. Bring the mixture to a simmer and stir in the salt, pepper, and thyme.
Cook Noodles: Add the uncooked egg noodles and simmer uncovered, stirring frequently, for 8–10 minutes, or until the noodles are tender and the sauce has thickened.
Finish Dish: Stir in the cooked chicken and frozen peas, and cook for 2–3 more minutes until heated through. Remove from heat and garnish with chopped parsley if desired. Serve warm.