If you’ve ever dreamed of capturing that cozy, comforting flavor of a classic pot pie with the ease of a one-pan meal, then this Chicken Pot Pie Noodle Skillet Recipe is about to become your new go-to! It’s a rich, creamy, and savory dish that brings together tender chicken, hearty noodles, and those familiar garden veggies all in one skillet. Imagine all the warmth and deliciousness of chicken pot pie but without the fuss of making a crust—just pure, creamy comfort served up fast and satisfying every time.
Ingredients You’ll Need
This recipe keeps things beautifully straightforward with ingredients that you likely already have on hand. Each one plays a key role, from the buttery sautéed onions to the creamy sauce that brings everything together in perfect harmony.
- 10 ounces egg noodles: Choose a good-quality egg noodle for that perfect chewy texture that holds the sauce beautifully.
- 2 tablespoons butter: This is the base for sautéing your vegetables, adding richness and a silky mouthfeel.
- 1 medium onion: Diced small, it adds natural sweetness and depth to the dish.
- 2 cloves garlic: Minced finely for that subtle aromatic lift you can’t resist.
- 1 1/2 cups frozen peas and carrots: These bring color and a touch of sweetness, mimicking the classic pot pie filling.
- 1/2 teaspoon salt: Essential for seasoning and enhancing all the flavors.
- 1/4 teaspoon black pepper: Adds a gentle kick that balances the creaminess.
- 2 tablespoons all-purpose flour: Creates the velvety sauce when combined with the butter and liquids.
- 1 cup chicken broth: Provides savory depth and keeps the dish moist and flavorful.
- 1 cup heavy cream: Makes the sauce luxuriously creamy and indulgent.
- 1 1/2 cups cooked chicken, shredded or cubed: The star protein that makes this meal hearty and satisfying.
How to Make Chicken Pot Pie Noodle Skillet Recipe
Step 1: Cook the Noodles
Start by boiling your egg noodles until they’re just al dente according to the package directions. This means they should have a slight bite to them as they will continue to soften slightly when mixed with the creamy sauce later. Once cooked, drain them and set aside.
Step 2: Sauté the Vegetables
In a large skillet, melt the butter over medium-high heat to get a lovely golden flavor going. Toss in the diced onion, minced garlic, and frozen peas and carrots. Season with salt and pepper to start layering your seasoning early. Stir frequently as the onions soften and become translucent, releasing a naturally sweet aroma. Next, sprinkle the flour over the veggies and stir well to coat everything; this step is key for thickening the sauce later.
Step 3: Add the Liquid
Pour in the chicken broth and heavy cream slowly while stirring to avoid lumps, then bring the mixture up to a boil. Once boiling, turn the heat down to a simmer and let the sauce thicken. This usually takes about 5 minutes, giving you time to watch that creamy texture develop into the perfect pot pie-style filling, rich and luscious.
Step 4: Combine and Serve
Now it’s time to bring it all together. Add the drained noodles and cooked chicken into the skillet with your creamy veggie sauce. Stir gently to combine everything evenly—making sure each noodle is coated and the chicken is warmed through. Taste and adjust the seasoning if needed. Serve it hot and enjoy that comforting bowl of happiness!
How to Serve Chicken Pot Pie Noodle Skillet Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a bright, fresh contrast to the richness of the dish. Sprinkle some crushed black pepper or even a dash of paprika on top for a pop of color and a subtle smoky note.
Side Dishes
Pair this hearty skillet meal with a crisp green salad dressed in a tangy vinaigrette to cut through the creaminess. Garlic bread or warm dinner rolls are fantastic for soaking up every last bit of that glorious sauce.
Creative Ways to Present
For a fun twist, serve the Chicken Pot Pie Noodle Skillet Recipe in individual oven-safe ramekins and sprinkle with a bit of shredded cheese before popping them under the broiler for a golden bubbly finish. It’s an eye-catching way to impress guests or make family dinners feel extra special.
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb the sauce, so it’s perfectly fine—and still deliciously creamy when reheated.
Freezing
You can freeze leftovers, too! Portion the chicken pot pie noodle skillet into freezer-safe containers and freeze for up to 2 months. Just keep in mind the texture of the noodles might soften slightly upon thawing.
Reheating
Reheat on the stovetop over low heat with a splash of chicken broth or cream to revive the sauce and loosen the noodles. Alternatively, microwave in short intervals, stirring in between, for evenly warmed comfort.
FAQs
Can I use different noodles for this recipe?
Absolutely! While egg noodles are traditional and work best for texture, you can swap in penne, fusilli, or even small shells based on what you have on hand or prefer.
What type of chicken is best for this dish?
Cooked shredded or cubed chicken breast or thigh both work wonderfully. Leftover rotisserie chicken is a perfect no-fuss option.
Is there a lighter version of this Chicken Pot Pie Noodle Skillet Recipe?
Yes, you can substitute the heavy cream for half-and-half or milk, but the sauce will be less rich and creamy. Using less butter or a butter substitute can also lighten the dish.
Can I make this recipe vegetarian?
Definitely! Replace chicken with hearty mushrooms or a plant-based protein and use vegetable broth instead of chicken broth to keep all the cozy flavors intact.
How can I make the sauce thicker or thinner?
If the sauce seems too thin after simmering, sprinkle in a bit more flour, stirring until thickened. For a thinner sauce, add an extra splash of broth or cream until you reach your desired consistency.
Final Thoughts
This Chicken Pot Pie Noodle Skillet Recipe is one of those golden, comforting dishes that feels like a warm hug on a plate. It’s easy to make, uses simple ingredients, and yields a creamy, flavorful meal that satisfies big and small appetites alike. Seriously, once you try it, it might just become your favorite weeknight dinner—and one you’ll want to share with everyone you know.
Print
Chicken Pot Pie Noodle Skillet Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This Chicken Pot Pie Noodle Skillet recipe is a comforting one-pan meal that combines tender chicken, vegetables, and noodles in a creamy sauce. It delivers all the flavors of traditional chicken pot pie without the fuss of baking, making it perfect for a quick, satisfying weeknight dinner.
Ingredients
Dry Ingredients
- 10 ounces egg noodles
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
Produce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen peas and carrots mix
Dairy
- 2 tablespoons butter
- 1 cup heavy cream
Protein
- 1 cup cooked chicken, shredded or diced
Liquids
- 1 1/2 cups chicken broth
Instructions
- Cook Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add the diced onion, minced garlic, and frozen peas and carrots. Season with salt and pepper. Cook, stirring frequently, until the onions become translucent and soft, about 4-5 minutes. Sprinkle the flour over the vegetables and stir to coat evenly, cooking for an additional minute to eliminate the raw flour taste.
- Add Liquid: Slowly pour in the chicken broth and heavy cream while stirring constantly. Bring the mixture to a boil, then reduce the heat to a simmer. Continue to cook until the sauce thickens, about 5 minutes, stirring occasionally to prevent sticking.
- Combine and Serve: Add the drained noodles and cooked chicken into the skillet with the creamy vegetable sauce. Stir gently to combine all ingredients thoroughly. Taste and adjust seasoning with additional salt and pepper if necessary. Serve the chicken pot pie noodle skillet hot for a comforting meal.
Notes
- Use cooked chicken from leftover rotisserie or boiled chicken breasts to save time.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less thick.
- Add herbs like thyme or parsley for extra flavor.
- Ensure the noodles are drained well to avoid a watery dish.
- Can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
