Introduction
Chicken Pot Pie Noodle Skillet is a comforting, one-pan dish that combines all the flavors of a classic chicken pot pie—tender chicken, creamy sauce, and hearty vegetables—with the convenience of noodles instead of pie crust. It’s cozy, creamy, and filling, making it the perfect weeknight dinner when you want comfort food without spending hours in the kitchen.
Ingredients
2 tbsp butter
1 tbsp olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
3 cups cooked chicken (rotisserie or leftover, shredded or cubed)
2 cups egg noodles (uncooked)
3 cups chicken broth
1 cup frozen peas
1 cup frozen corn
1 cup heavy cream (or half-and-half)
2 tbsp all-purpose flour
1 tsp dried thyme
½ tsp dried rosemary
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Sauté vegetables: In a large skillet, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook another 1 minute.
Thicken base: Sprinkle flour over vegetables and stir until coated. Cook for 1–2 minutes to remove raw flour taste.
Add liquids: Slowly whisk in chicken broth and cream, stirring until smooth and slightly thickened.
Season: Add thyme, rosemary, salt, and pepper.
Cook noodles: Stir in uncooked egg noodles. Cover and simmer 10–12 minutes, stirring occasionally, until noodles are tender.
Finish with chicken and veggies: Add shredded chicken, peas, and corn. Stir and cook another 3–5 minutes until heated through.
Serve: Garnish with fresh parsley and serve hot straight from the skillet.
Description
This Chicken Pot Pie Noodle Skillet is rich, creamy, and loaded with hearty goodness. Instead of a pie crust, tender egg noodles soak up the flavorful sauce, making it quicker and easier than a traditional pot pie. Every bite has comforting textures—juicy chicken, tender vegetables, and a velvety sauce.
Tips and Variations
Protein swap: Use turkey instead of chicken (great for Thanksgiving leftovers).
Lighter option: Use milk instead of cream and reduce butter for a lighter version.
Extra veggies: Add mushrooms, zucchini, or green beans for more flavor and nutrition.
Cheesy twist: Stir in ½ cup shredded cheddar or Parmesan before serving.
Crunchy topping: Sprinkle crushed Ritz crackers or buttered breadcrumbs over the skillet for a pie-like texture.
One-pot shortcut: Use rotisserie chicken and frozen mixed vegetables to save time.
Correction
Some recipes cook the noodles separately and then stir them in at the end. While that works, cooking the noodles directly in the creamy broth allows them to absorb more flavor and keeps everything truly one-skillet for easy cleanup.
Enjoy
Serve your Chicken Pot Pie Noodle Skillet with a fresh green salad, roasted veggies, or simply enjoy it as a complete meal on its own. It’s cozy, family-friendly, and sure to become a weeknight favorite!