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I don’t know about you, but some nights I want comfort food fast — no crusts to roll out, no baking, and definitely no sink full of dishes. That’s where this Chicken Pot Pie Noodle Skillet comes in.
It’s all the flavors you love from a traditional pot pie — creamy sauce, tender chicken, sweet veggies — but with egg noodles standing in for the crust. Think of it as pot pie’s laid-back cousin who doesn’t fuss with pastry, but still knows how to show up for dinner.
Why You’ll Love This:
Same cozy pot pie flavors, but way easier (and faster!)
One pan = fewer dishes, which we love on weeknights
Customizable — use what you’ve got and make it your own
Ready in about 30 minutes, especially if you’ve got leftover chicken
Ingredients & Tips
Egg Noodles
They soak up the sauce beautifully and cook in no time. Any short pasta works if that’s what you’ve got — penne, rotini, even shells.
Gluten-free? Just swap in your favorite GF noodles.
Cooked Chicken
Leftover chicken or a rotisserie bird is perfect here. Just chop it up small enough so it mixes easily. Leftover turkey works great too!
Veggies
I usually toss in frozen peas and carrots because, honestly, they’re just easy. But fresh diced veggies work too — just sauté a little longer so they soften up. Mushrooms, corn, or green beans? Go for it.
Cream + Broth
Heavy cream + chicken broth = dreamy sauce. You can lighten it up with half-and-half or even milk, but it won’t be quite as rich. That said, it’ll still be delicious.
Seasonings
Italian seasoning does the heavy lifting, but you can riff with thyme, rosemary, or even a pinch of nutmeg (trust me — it gives the sauce this subtle, cozy depth).
Let’s Make It
Step 1: Cook Your Noodles
Boil your egg noodles according to package directions. Drain and set aside while you get everything else going.
Step 2: Sauté Your Veggies
In a big skillet (the deeper the better), melt 2 tablespoons of butter over medium heat.
Toss in:
1 chopped onion
2 cloves garlic, minced
1 tsp Italian seasoning
1 cup peas
1 cup diced carrots
Salt + pepper to taste
Sauté for about 3–4 minutes, until the onions are soft and the veggies start smelling amazing.
Step 3: Make That Sauce
Sprinkle in 2 tablespoons of flour and stir until everything looks coated — kind of like a thick paste.
Slowly pour in:
1½ cups chicken broth
½ cup heavy cream
Stir constantly to avoid lumps. Bring it to a gentle boil, then lower the heat and let it simmer for about 5 minutes, until it thickens up a bit.
Step 4: Add Chicken + Noodles
Add in:
2 cups cooked, cubed chicken
The noodles you cooked earlier
Stir it all together until everything’s warm and cozy. Taste it — does it need a pinch more salt or pepper? Adjust as needed.
Step 5: Serve It Up
Scoop it into bowls or serve it straight from the skillet (less dishes, remember?). Add a little sprinkle of fresh parsley or Parmesan if you’re feeling fancy.
What to Serve With It
Honestly, it’s a full meal in one pan — but if you want to stretch it or fancy it up:
Crispy rolls or crusty bread to mop up the sauce
A simple green salad with vinaigrette for contrast
Roasted green beans or Brussels sprouts if you’re craving veggies
Parmesan or herbs on top, just because it looks (and tastes) so nice
Storage Tips
Leftovers keep beautifully in the fridge for 2–3 days. The sauce will thicken, so add a splash of broth or milk when reheating.
Freezing? Not ideal — creamy sauces tend to separate. If you do want to freeze, skip the noodles and just freeze the chicken + sauce. Cook fresh noodles when you’re ready to eat.
Make-ahead tip: You can prep the sauce and chicken mixture ahead of time, then just toss with fresh noodles at dinner.
Variations
Turkey Version: Great way to use Thanksgiving leftovers
Low-Carb Swap: Use cauliflower rice or spiralized zucchini instead of noodles
Veggie Boost: Add mushrooms, bell peppers, or even spinach
Cheesy Upgrade: Stir in shredded cheddar or Gruyère — yes please
Spicy Kick: Red pepper flakes or hot sauce go a long way
Final Thoughts
This Chicken Pot Pie Noodle Skillet is everything I want on a chilly evening — creamy, hearty, and easy enough to throw together without breaking a sweat. It’s got all the comfort of the pot pie you grew up with, minus the crust and with a whole lot less cleanup.
Serve it up with love, eat it in cozy clothes, and definitely make enough for leftovers — you’ll thank yourself tomorrow.
Chicken Pot Pie Noodle Skillet
Ingredients
- 8 oz egg noodles cooked and drained
- 2 tbsp butter
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 1 cup peas frozen or fresh
- 1 cup carrots diced
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
- 2 tbsp all-purpose flour
- 1½ cups chicken broth
- ½ cup heavy cream
- 2 cups cooked chicken cubed or shredded
Instructions
- Cook egg noodles according to package directions. Drain and set aside.
- In a large deep skillet, melt butter over medium heat. Add onion, garlic, Italian seasoning, peas, carrots, salt, and pepper. Sauté for 3–4 minutes, until onions are translucent and vegetables are slightly softened.
- Sprinkle flour over the veggies and stir to coat evenly. Slowly pour in chicken broth and cream, stirring constantly to avoid lumps. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until thickened.
- Add cooked chicken and noodles to the skillet. Stir everything together until well mixed and heated through. Taste and adjust seasoning as needed.
- Serve hot, straight from the skillet, topped with parsley or Parmesan if desired.