This easy, one-pan Chicken Pot Pie Noodle Skillet combines the comforting flavors of a classic pot pie with tender egg noodles, creating a creamy, hearty meal that’s ready in no time. With seasoned chicken, vegetables, and a rich sauce, it’s a perfect weeknight dinner that brings warmth and satisfaction to the table.
Why You’ll Love It:
1. A New Take on a Comfort Food Favorite: This dish is a fun, noodle-based spin on chicken pot pie, making it a comforting and familiar meal with a twist.
2. Quick and Easy: Since we’re using cooked chicken and noodles, this recipe comes together in just about 30 minutes—a huge bonus on busy nights!
3. One-Pot Meal: Everything is cooked in one skillet, which makes cleanup a breeze. Less mess, more comfort!
4. Customizable: Swap in your favorite vegetables, adjust the seasonings, or even add a bit of spice to make this dish your own.
Ingredient Tips:
Egg Noodles: Egg noodles are a great choice for this skillet because they cook quickly and absorb the creamy sauce beautifully. If you don’t have egg noodles on hand, you can use any other short pasta, like fusilli, penne, or rotini. For a gluten-free option, simply substitute with your preferred gluten-free pasta.
Chicken: Using leftover or rotisserie chicken makes this recipe super easy. Just cut it into small cubes for the perfect bite-sized pieces. You can also cook a couple of chicken breasts ahead of time or use any leftover turkey you may have on hand.
Vegetables: Frozen peas and carrots are convenient and add color and texture to the dish. If you prefer fresh vegetables, simply dice them finely and add a few extra minutes to the sauté time to ensure they cook through. You could also throw in some sliced mushrooms, green beans, or corn for extra variety and nutrients.
Cream and Broth: The combination of heavy cream and chicken broth creates a rich, flavorful sauce. If you prefer a lighter sauce, you can substitute the cream with half-and-half or even milk, though the sauce won’t be as thick and creamy. For an extra depth of flavor, try using a low-sodium chicken broth, as it allows you to better control the salt level.
Italian Seasoning: Italian seasoning gives this dish a nice herbaceous flavor without overpowering the other ingredients. If you’d like to add your own touch, a mix of dried thyme, rosemary, and sage can add even more flavor. For a hint of warmth, consider adding a dash of nutmeg to the cream sauce—it’s subtle but enhances the creaminess beautifully.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Preparation:
Step 1: Cook the Noodles
Cook the Noodles: Prepare the egg noodles al dente according to the package directions. Once cooked, drain and set aside.
Step 2: Sauté the Vegetables
Melt Butter: In a large skillet, melt 2 tablespoons of butter over medium-high heat.
Add Vegetables and Seasoning: Add 1 diced onion, 2 minced garlic cloves, 1 teaspoon Italian seasoning, 1 cup of peas, and 1 cup of diced carrots. Season with salt and pepper to taste.
Cook: Sauté for about 3 minutes, until the onions are soft and translucent, and the vegetables begin to soften.
Step 3: Create the Sauce
Add Flour: Stir in 2 tablespoons of flour until it is well combined with the vegetables. This will help thicken the sauce.
Pour in Liquid: Slowly add 1 1/2 cups of chicken broth and 1/2 cup of heavy cream to the skillet, stirring constantly to incorporate.
Simmer: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Continue stirring occasionally until the sauce has thickened, about 5 minutes.
Step 4: Combine with Noodles and Chicken
Add Noodles and Chicken: Add the cooked egg noodles and 2 cups of cooked, cubed chicken breast to the skillet.
Stir: Mix everything together until well combined and heated through. Taste and adjust the seasoning with more salt and pepper if needed.
Step 5: Serve
Serve Hot: Transfer the Chicken Pot Pie Noodle Skillet to a serving dish or serve directly from the skillet. Enjoy this creamy, comforting dish!
Serving Suggestions:
This skillet dish is hearty on its own, but a few sides and garnishes can make it even better:
Crispy Bread or Dinner Rolls: Use these to soak up any extra creamy sauce.
Side Salad: A simple green salad with a tangy vinaigrette adds a refreshing contrast to the richness of the skillet.
Parmesan Cheese or Fresh Herbs: Sprinkle freshly grated Parmesan, parsley, or chives on top for extra flavor and a pop of color.
Roasted Vegetables: Serve alongside roasted Brussels sprouts, green beans, or asparagus for added greens and variety.
Storage and Meal Prep Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it sits, so add a splash of chicken broth or cream when reheating to restore the creamy texture.
Freezing: This dish doesn’t freeze particularly well due to the cream sauce, which can separate upon reheating. However, you could prepare the sauce and chicken mixture ahead of time, freeze it, then add freshly cooked noodles when ready to serve.
Make-Ahead Tips: If you’re prepping ahead, cook the noodles and sauce separately, then combine them just before serving to maintain the best texture.
Variations:
Want to make this dish your own? Here are some fun ideas:
Turkey Pot Pie Noodle Skillet: This is a great recipe for using up Thanksgiving leftovers! Simply replace the chicken with diced cooked turkey and adjust the seasoning as needed.
Low-Carb Option: Substitute egg noodles with spiralized zucchini or cauliflower rice for a lighter, low-carb version. Just add these vegetable “noodles” in the final step so they don’t overcook.
Extra Veggies: Feel free to add or swap in other vegetables, like diced bell peppers, mushrooms, or green beans. Adding a handful of baby spinach or kale toward the end of cooking can also boost the dish’s nutrients without affecting the flavor.
Cheesy Chicken Pot Pie Noodle Skillet: Mix in a handful of shredded cheese like cheddar or Gruyère to the sauce for an extra creamy, cheesy dish.
Spicy Kick: If you like a little heat, add red pepper flakes to the sauce or a dash of hot sauce when sautéing the vegetables.
Conclusion:
This Chicken Pot Pie Noodle Skillet is a delicious one-pan wonder that brings all the warmth and flavor of a traditional chicken pot pie without the fuss of making a crust. With its savory blend of creamy sauce, tender noodles, and seasoned chicken, it’s sure to become a favorite in your comfort food rotation. This skillet meal is especially handy for busy nights when you want something satisfying yet easy to throw together.
Whether you make it as is or put your own twist on it, you’re in for a treat with this cozy, creamy, and absolutely delightful dish. Enjoy!
Chicken Pot Pie Noodle Skillet
Ingredients
- 10 oz egg noodles
- 2 tbsp unsalted butter
- 1 sweet onion diced
- 3 cloves garlic minced
- 2 tsp Italian seasoning
- 1.5 cups frozen peas and carrots thawed
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1.5 cups cooked chicken breast cut into small cubes
- to taste salt and pepper
Instructions
- Cook the egg noodles al dente according to package directions. Drain and set aside.
- In a large skillet, melt butter over medium-high heat. Add diced onion, minced garlic, Italian seasoning, peas, and carrots. Season with salt and pepper to taste, and sauté for 3 minutes until onions are soft.
- Stir in flour until combined with vegetables. Gradually add chicken broth and heavy cream, stirring constantly. Bring to a boil, then reduce heat to a simmer. Stir occasionally for 5 minutes, until sauce thickens.
- Add cooked egg noodles and cubed chicken breast to the skillet. Stir until well combined and heated through. Adjust seasoning if needed.
- Serve hot directly from the skillet. Enjoy!