Chicken Pot Pie Noodle Skillet Recipe

If you’re in the mood for all the cozy flavors of classic chicken pot pie, but want dinner on the table fast, this Chicken Pot Pie Noodle Skillet is basically comfort in a pan! Creamy, savory, and packed with chicken and veggies, it brings all the nostalgia with none of the fuss—and you only need one skillet (and one pot!) to make it happen.

Ingredients You’ll Need

You only need a handful of everyday ingredients to whip up this Chicken Pot Pie Noodle Skillet, but each one plays a star role—bringing color, creaminess, and that signature pot pie flavor. Here’s what you’ll need, and a few tips to make every bite even better:

• Egg Noodles (10 ounces): These wide, tender noodles soak up all the creamy sauce and give those classic pot pie vibes, minus the crust.
• Unsalted Butter (2 tablespoons): It adds subtle richness and helps soften the veggies while creating the base for your sauce.
• Sweet Onion (1 medium, diced): For a gentle sweetness that builds big flavor in every bite.
• Garlic (2 cloves, minced): Essential for savory depth—don’t skip it!
• Frozen Peas and Carrots (1 1/2 cups, thawed): For the pop of color and classic pot pie texture—and no chopping required!
• Kosher Salt + Black Pepper: Season to taste, building layers of savory comfort without overpowering the dish.
• All-Purpose Flour (2 tablespoons): This creates that luscious, thickened sauce for the noodles and veggies.
• Low-Sodium Chicken Broth (1 cup): Adds chicken flavor to the sauce while letting you control the salt.
• Heavy Cream (1 cup): For the ultra-creamy, dreamy texture you expect in a Chicken Pot Pie Noodle Skillet.
• Cooked Chicken Breast (1 1/2 cups, diced): Rotisserie, leftover, or poached at home—they all work! Just make sure it’s cut bite-sized for even eating.

Variations

This Chicken Pot Pie Noodle Skillet is endlessly flexible—feel free to riff on it with what you have, what you crave, or what fits your dietary needs. It’s honestly hard to go wrong!

• Swap the Veggies: Try frozen mixed vegetables, diced bell peppers, or even mushrooms for a twist on the classic combo.
• Go Gluten-Free: Use your favorite gluten-free egg noodles and a 1:1 gluten-free flour blend for the roux—comfort for everyone!
• Dairy-Light: Substitute half-and-half or evaporated milk for the heavy cream if you’d like to lighten things up a touch.
• Change the Protein: Leftover turkey, rotisserie chicken, or even cooked tofu all work beautifully in this skillet dinner.

How to Make Chicken Pot Pie Noodle Skillet

Step 1: Boil the Egg Noodles

Bring a big pot of salted water to a boil and cook your egg noodles just until al dente, according to the package directions. They’ll cook a tiny bit more in the skillet later, so don’t overdo it! Drain once they’re ready and set aside for a few minutes.

Step 2: Sauté the Veggies

Melt the butter in a large, deep skillet over medium-high heat. Add the diced onion, minced garlic, and thawed peas and carrots. Season with salt and pepper, then sauté for around three minutes, or until the onion turns tender and translucent. The kitchen smells amazing already!

Step 3: Build the Sauce

Sprinkle in your all-purpose flour and stir so it coats the veggies evenly—this forms a quick roux that will thicken the sauce. Cook it, stirring, for about a minute to get rid of the raw flour taste.

Step 4: Add Cream & Broth

Slowly pour in the chicken broth and heavy cream, stirring to avoid lumps. Bring the mixture up to a gentle boil, then reduce to a simmer. Let it bubble away, stirring occasionally, until it thickens into a silky sauce—about 5 minutes is all you’ll need!

Step 5: Finish & Serve

Gently fold in the cooked noodles and diced chicken. Stir until everything is coated with that dreamy sauce and warmed through. Give it a quick taste; season with extra salt and pepper if needed, then serve your Chicken Pot Pie Noodle Skillet piping hot!

How to Serve Chicken Pot Pie Noodle Skillet

Garnishes

Sprinkle your finished skillet generously with chopped fresh parsley for a burst of color and freshness, or try tiny snips of chives for a gentle onion flavor. Cracked black pepper right before serving adds a peppery punch—and if you’re feeling extra, a few crunchy fried onions make it feel like Sunday dinner in seconds!

Side Dishes

This creamy, hearty dish is practically a meal on its own, but it’s wonderful with a bright green salad (think lemony vinaigrette) or a platter of roasted, garlicky green beans to balance all that richness. If you’re a bread-lover, warm, crusty rolls on the side are fantastic for scooping up every last swipe of sauce!

Creative Ways to Present

You can serve Chicken Pot Pie Noodle Skillet straight from the skillet at the table for a rustic, family-style feel, or spoon portions into individual oven-safe bowls and top with a sprinkle of shredded cheese—pop them under the broiler until bubbly and golden for a fun “skillet casserole” twist. For parties, try ladling it into mini ramekins and garnish with puff pastry crisps for true pot pie flair!

Make Ahead and Storage

Storing Leftovers

Pop any leftover Chicken Pot Pie Noodle Skillet into an airtight container and store in the fridge for up to 3 days. The sauce will thicken a bit as it sits but will loosen up beautifully when reheated.

Freezing

For the best texture, enjoy this dish fresh, but if needed, you can freeze portions for up to 2 months. Thaw overnight in the fridge before reheating. Keep in mind the noodles may soften slightly, but the flavor will still deliver maximum comfort.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce. It microwaves well, too—just stir halfway through and add a little extra liquid as needed to restore the creamy texture.

FAQs

Final Thoughts

Chicken Pot Pie Noodle Skillet is the ultimate comfort food shortcut, and I can’t wait for you to try it! Whether you’re cooking for family or just craving something cozy after a long day, this skillet has you covered—one pan, big flavors, and so many happy, satisfied forks. Enjoy every creamy, slurpy bite!

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