If you’re craving cozy comfort food but want something quick and easy, this chicken pot pie noodle skillet is exactly what you need. It brings together tender chicken, hearty vegetables, and egg noodles all coated in a luscious creamy sauce. You’ll love how simple it is to make yet packed with warm, homey flavors.
This chicken pot pie noodle skillet is a one-pan wonder that’s perfect for busy weeknights or anytime you want a satisfying meal without fuss. The creamy sauce simmers right in the skillet, soaking into the noodles and chicken for a dish that feels like a hug in a bowl.
Why You'll Love This Recipe
- Ready in under 45 minutes—great for busy nights.
- One-pan recipe means easy cleanup.
- Comforting creamy sauce with tender chicken and veggies.
- Egg noodles add satisfying heartiness.
- Flexible ingredients you probably have on hand.
Ingredients
Gather these simple ingredients to make your chicken pot pie noodle skillet. Everything comes together easily in one skillet.
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups carrots, sliced
- 1 cup frozen peas
- 2 cups chicken broth
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 8 oz wide egg noodles (about 3 cups)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- Fresh parsley for garnish (optional)
YOUR NEXT FAVORITE RECIPE STARTS HERE
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: Approximately 450 per serving
How to Make Chicken Pot Pie Noodle Skillet
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add butter, then sauté diced onion and garlic until soft and fragrant, about 3 minutes.
- Sprinkle flour over the onions and garlic and stir constantly for 1-2 minutes to make a roux; this will thicken the sauce.
- Slowly whisk in chicken broth and milk, stirring to avoid lumps. Bring to a gentle simmer until sauce thickens, about 4-5 minutes.
- Add sliced carrots, dried thyme, salt, and pepper. Simmer for 5 minutes until carrots start to soften.
- Stir in egg noodles, cooked chicken, and frozen peas. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until noodles are tender and the sauce is creamy.
- Adjust seasoning with salt and pepper if needed. Remove from heat and let it rest for a few minutes to thicken slightly.
- Garnish with fresh parsley and serve warm straight from the skillet for a hearty meal.
Tips for the Best Results
- Use wide egg noodles for the best texture that holds the creamy sauce well.
- Don’t skip the roux step; it’s essential for a thick, velvety sauce.
- If sauce gets too thick, stir in a splash of chicken broth or milk to loosen it.
- Cook noodles just until tender to avoid mushiness, as they will continue to absorb sauce after cooking.
- Feel free to swap frozen peas for other veggies like green beans or corn for variety.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more sauce as they sit, so you may want to add a splash of milk or broth when reheating.
For longer storage, freeze the chicken pot pie noodle skillet in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great shortcut. Just shred or chop the chicken and add it toward the end of cooking to warm through.
What type of noodles work best?
Wide egg noodles are ideal because they hold the creamy sauce well and cook evenly in the skillet. You can also try pappardelle or fettuccine cut into shorter lengths.
Is this recipe gluten-free?
This recipe uses all-purpose flour and egg noodles, so it’s not gluten-free as is. You can substitute gluten-free flour and gluten-free noodles to make it safe for gluten-sensitive diets.
Can I make this recipe vegetarian?
To make it vegetarian, omit the chicken and use vegetable broth. Add extra vegetables like mushrooms or potatoes to keep it hearty and satisfying.