Chicken Pot Pie Noodle Skillet – The Ultimate Cozy Comfort Meal!
Love the comforting flavors of chicken pot pie but don’t have time for rolling out a crust?
This Chicken Pot Pie Noodle Skillet is your new weeknight hero!
Packed with juicy chicken, tender noodles, and a rich, creamy sauce, it delivers all the cozy flavors of the classic dish—minus the hassle.
Ready in just 25 minutes and made in one pan, this is comfort food at its easiest (and most delicious!).
Perfect for busy nights, picky eaters, or anyone who just craves a warm, satisfying meal.
Try it once, and you’ll be making it on repeat!
For Chicken Pot Pie Noodle Skillet
- Egg Noodles – These replace the traditional pot pie crust, making this dish hearty and comforting.
- Unsalted Butter – Adds richness and helps sauté the vegetables.
- Sweet Onion – Brings a mild sweetness and depth of flavor.
- Garlic – Enhances the dish with its aromatic, savory kick.
- Frozen Peas and Carrots – A classic pot pie vegetable mix that adds color, texture, and sweetness.
- Kosher Salt & Black Pepper – Simple seasoning to enhance all the flavors.
- All-Purpose Flour – Helps thicken the sauce to a creamy consistency.
- Low-Sodium Chicken Broth – Provides moisture and adds depth to the sauce.
- Heavy Cream – Makes the sauce extra rich and velvety.
- Cooked Chicken Breast – The protein in this dish; tender and juicy when cut into small cubes.
Chicken Pot Pie Noodle Skillet
A delicious twist on classic chicken pot pie, this easy skillet dish replaces the traditional crust with tender egg noodles. Perfect for a quick and comforting weeknight meal!
Ingredients
- 10 ounces egg noodles
- 2 tbsp unsalted butter
- 1 medium sweet onion, diced
- 2 loves garlic, minced
- 1½ cups rozen peas and carrots, thawed
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1½ cups cooked chicken breast, diced
Instructions
Cook the Noodles:
- Prepare the egg noodles according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables:
- In a large skillet, melt butter over medium-high heat. Add the diced onion, minced garlic, and peas and carrots. Season with salt and pepper. Cook for about 3 minutes, stirring occasionally, until the onions become soft and translucent.
Make the Sauce:
- Sprinkle the flour over the vegetables and stir to combine. Gradually pour in the chicken broth and heavy cream, stirring well. Bring the mixture to a boil, then reduce heat and let it simmer for about 5 minutes, or until thickened.
Combine Everything:
- Add the cooked noodles and diced chicken to the skillet. Stir until everything is well coated in the creamy sauce. Taste and adjust seasoning if needed.
Serve & Enjoy:
- Serve hot and enjoy this comforting, one-pan meal!
- Can I use rotisserie chicken to save time?
Of course! Using rotisserie chicken is a major time-saver. Just shred or chop it and toss it into the skillet when the recipe calls for cooked chicken. You’ll still get all that delicious flavor without the extra effort! - Do I need to thaw the peas and carrots?
Nope! Frozen peas and carrots can go straight into the pan. They’ll heat up beautifully while the sauce is thickening, saving you even more time! - Can I use something other than heavy cream?
Yes, you can absolutely swap heavy cream for milk or half-and-half. It’ll still be creamy, but a little lighter. If you want that rich, velvety texture, feel free to go for full cream though—it’s a treat! - What if I don’t have egg noodles?
No worries! You can use any pasta you like—penne, rotini, or fusilli work great. Just make sure to cook them according to the package directions and you’re all set! - 5. How do I spice this up a bit?
Want a kick? Add some crushed red pepper flakes or a splash of hot sauce when you’re cooking the onions and garlic. It’ll add just the right amount of heat without overpowering the dish.
