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I don’t know about you, but some evenings I hit that familiar wall: I want comfort food now, not two hours from now. I’m talking no crusts to roll, no “chill the dough,” no baking time, and absolutely no mountain of pots and pans staring at me like a performance review I didn’t ask for.
That’s exactly why this Chicken Pot Pie Noodle Skillet has become one of my favorite “save dinner” moves. It has everything you love about a classic chicken pot pie—tender chicken, sweet veggies, a creamy sauce that feels like a hug—but instead of the crust, we’re doing egg noodles. Faster, easier, and honestly? Sometimes better, because every noodle gets coated in that sauce. No dry corner bites. No sad crust-to-filling ratio issues.
Think of it as pot pie’s laid-back cousin. Still cozy. Still dependable. Just… less fussy. And on a weeknight, that’s the kind of energy I’m after.
Why You’ll Love This (aka: why it keeps showing up in my dinner rotation)
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All the pot pie flavor, none of the pastry work
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One pan situation (okay, plus a noodle pot—still a win)
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Ready in about 30 minutes, especially with leftover or rotisserie chicken
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Super flexible: frozen veggies, fresh veggies, turkey, different herbs… it all works
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Comforting but not complicated, which is the sweet spot for real life
And here’s the thing: it’s also a great “kitchen confidence” recipe. If you’ve ever felt nervous about making a creamy sauce, this one is forgiving. We’re not making a fancy French mother sauce with a chef’s knife and dramatic music playing. We’re just building a simple skillet sauce that tastes like you tried harder than you did.
Ingredient Notes + Easy Swaps
Let’s talk ingredients in a real-world way—because most of us are not running a fully stocked test kitchen. We’re running a household.
Egg noodles
Egg noodles are perfect here because they cook fast and soak up sauce like they were born for the job. If you don’t have them, you can use:
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penne
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rotini
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shells
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bowties
Basically, any short pasta that can hold sauce will work.
Gluten-free? Use your favorite GF noodles. Just watch the timing—some GF pastas go from perfect to mushy like it’s their part-time job.
Cooked chicken
This is the weeknight shortcut that makes the whole recipe feel doable.
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Rotisserie chicken? Perfect.
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Leftover roasted chicken? Also perfect.
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Meal-prepped chicken breast? Yep.
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Leftover turkey? You bet.
Cut it into bite-size pieces so it mixes evenly. Nobody wants one huge chunk of chicken hogging the whole bowl.
Veggies
I’ll be honest: I use frozen peas and carrots a lot because they’re easy, reliable, and they don’t go bad in the crisper drawer while you “mean to cook them.” That said, you can absolutely use fresh:
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diced carrots
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chopped celery
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green beans
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corn
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mushrooms
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spinach (stir in at the end)
If you’re using fresh carrots, give them a couple extra minutes so they soften. Pot pie vibes mean tender veggies, not crunchy salad energy.
Butter + flour (the sauce starters)
Butter brings flavor. Flour thickens. This is your simple, classic base. If you’re avoiding flour, you can thicken with a cornstarch slurry at the end, but the texture won’t be quite the same. Still tasty, just slightly different.
Chicken broth + cream
This combo makes the sauce feel rich and cozy.
Want it lighter? Use half-and-half or milk. It’ll still work. It just won’t have that same “I’m wearing fuzzy socks and my heating bill is questionable” richness. But honestly, you’ll still be happy.
Seasonings
Italian seasoning is the quick all-in-one option, but you can absolutely riff:
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thyme (very pot pie-ish)
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rosemary (use a light hand)
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poultry seasoning (hello, holiday flavor)
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a teeny pinch of nutmeg (trust me—subtle, warm, and a little nostalgic)
Salt and pepper matter here. Creamy sauces can taste flat if you under-season, so don’t be shy. Taste as you go.
What You’ll Need (simple list, no surprises)
Here’s the basic lineup:
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Egg noodles (about 8 oz)
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2 tablespoons butter
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1 onion, chopped
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2 cloves garlic, minced
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1 teaspoon Italian seasoning
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1 cup peas
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1 cup diced carrots
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2 tablespoons flour
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1½ cups chicken broth
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½ cup heavy cream
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2 cups cooked chicken, cubed
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Salt + pepper, to taste
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Optional: parsley, Parmesan, or a squeeze of lemon at the end
Let’s Make It (step-by-step, with the little details that help)
Step 1: Cook the noodles
Bring a pot of salted water to a boil and cook your egg noodles according to the package directions.
Quick tip: Cook them just until tender, not over. They’ll keep softening a bit when they hit the sauce. Drain and set aside.
If you’re the kind of person who forgets noodles and comes back to a gummy mess (been there), set a timer. Your future self will be grateful.
Step 2: Sauté the veggies
Grab a large skillet—deep is best. Melt 2 tablespoons of butter over medium heat.
Add:
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chopped onion
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minced garlic
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Italian seasoning
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peas and carrots
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salt and pepper
Sauté for about 3–4 minutes, until the onion softens and the kitchen starts smelling like you know what you’re doing.
Don’t skip this part: Let the onions actually soften. That’s where the flavor starts. Rushing this step is like skipping the intro of a good movie.
Step 3: Make the creamy sauce
Sprinkle in 2 tablespoons of flour and stir well. Everything should look coated, a little thick, almost like a paste.
Now, slowly pour in:
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1½ cups chicken broth
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½ cup heavy cream
Stir constantly as you pour. You’re preventing lumps and building a silky sauce. Bring it to a gentle boil, then reduce heat and simmer for about 5 minutes, until it thickens.
Here’s the thing: it’ll thicken more as it sits, so don’t panic if it looks a bit loose at first. Give it a minute. Sauce has patience.
Step 4: Add chicken + noodles
Stir in your cooked chicken and drained noodles. Toss everything together until it’s warm, creamy, and evenly coated.
Now taste. This is the moment.
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Needs more salt? Add it.
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Needs more pepper? Add it.
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Want it extra cozy? A pinch of thyme or nutmeg is lovely.
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Want brightness? A tiny squeeze of lemon wakes it up.
Step 5: Serve and make it feel special
Scoop into bowls, or honestly, serve straight from the skillet. Less cleanup is part of the charm.
Top it with:
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chopped parsley
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Parmesan
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cracked black pepper
None of it is required, but it’s the little finishing touches that make weeknight food feel like real dinner.
A few fun ways to serve it (without making more work)
This is already a full meal—protein, carbs, veggies, sauce, comfort. But if you want to stretch it or add contrast, here are easy add-ons:
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Crusty bread or warm rolls (for sauce mopping—non-negotiable in my house)
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Simple green salad with a tangy vinaigrette (you’ll appreciate the freshness)
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Roasted green beans or Brussels sprouts if you want a “grown-up” side
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A little quick pickle situation (yes, even a few pickle slices on the side can be weirdly perfect)
And if you’re feeding picky eaters? Keep it simple. This dish already has a gentle, familiar flavor profile. It’s basically comfort food diplomacy.
Variations + Flavor Twists (because you’re allowed to get creative)
This skillet is flexible in the best way. It’s not fragile. You can adjust it based on what’s in the fridge, what season it is, or what mood you’re in.
Turkey version
Swap chicken for leftover turkey. Add a pinch of poultry seasoning and it’ll taste like cozy holiday leftovers without the drama.
Veggie boost
Add mushrooms, diced celery, corn, or spinach.
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Mushrooms: sauté them with the onion so they brown a little
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Spinach: stir in at the end so it wilts gently
Cheesy upgrade
Stir in a handful of shredded cheddar, Gruyère, or even a little cream cheese. It turns the sauce into something borderline luxurious.
Spicy kick
A pinch of red pepper flakes or a few dashes of hot sauce can cut through the richness in a really nice way. Not “mouth on fire,” just a little warmth that keeps you coming back for another bite.
Lighter version
Use milk or half-and-half instead of cream, and add a bit more broth if needed. You’ll lose a little richness but gain that “I can eat this and not feel like I need a nap” factor.
Low-carb-ish swap
Instead of noodles, use:
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cauliflower rice (stir in at the end so it doesn’t get watery)
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zucchini noodles (same deal—very quick at the end)
It won’t be exactly the same, but the flavor is still there. It scratches the pot pie itch.
Storage & Reheating (so leftovers stay cozy, not clumpy)
This reheats beautifully, with one small note: creamy sauces thicken in the fridge. That’s normal.
Fridge
Store leftovers in an airtight container for 2–3 days.
Reheating
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Stovetop: Warm over medium-low heat with a splash of broth or milk, stirring gently.
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Microwave: Add a splash of liquid, cover loosely, heat in short bursts, stirring between.
The splash of broth/milk is the trick. It brings the sauce back to life.
Freezing
Honestly? Creamy sauces can separate when frozen. It doesn’t always happen, but it’s a risk.
If you want to freeze anyway, here’s the smarter approach:
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Freeze the chicken + sauce (no noodles)
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Cook fresh noodles when you’re ready to eat
That way you get the best texture and fewer “why does this look weird?” moments.
Make-ahead tip
You can make the sauce and chicken mixture ahead of time, then cook noodles fresh and combine right before serving. It’s a nice little workflow move—very “Sunday prep, Tuesday payoff.”
Final Thoughts
This Chicken Pot Pie Noodle Skillet is everything I want on a chilly evening—or honestly, any evening when I’m tired but still want something that feels like care. It’s creamy and hearty, but it doesn’t demand that you turn your kitchen into a floury disaster zone. It’s comfort food that respects your time.
If you make it, I’d love to hear how you tweaked it. Did you add mushrooms? Swap in turkey? Go cheesy? Or keep it classic and cozy? Drop a comment with what worked for you—and if you’ve got a question, ask away. I’m always happy to talk dinner solutions, especially the ones that don’t involve rolling out a crust on a Tuesday.
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.
