Chicken Pot Pie Noodle Skillet
A creamy, cozy twist on classic chicken pot pie, this one-skillet dish swaps crust for tender egg noodles and comes together in just 30 minutes. Packed with veggies, shredded chicken, and a savory cream sauce, it’s weeknight comfort food made easy — no oven, no fuss, and hardly any cleanup.
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.
Notes
For a cheesy twist, stir in shredded cheddar before serving, or spice things up with red pepper flakes.
Nutrition
Calories: 430kcal
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