Chicken Pot Pie Noodle Skillet

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Introduction

Looking for a cozy, comforting meal that delivers all the flavors of a classic chicken pot pie without the hassle of making a crust? This Chicken Pot Pie Noodle Skillet is your answer! It’s a one-pan wonder that’s rich, creamy, loaded with tender chicken, hearty vegetables, and comforting egg noodles.

Perfect for a weeknight dinner or lazy Sunday meal, this recipe takes the timeless appeal of chicken pot pie and transforms it into a skillet dinner that’s both satisfying and quick. Even better, it’s all made on the stovetop — no oven required!

Ingredients

For the Skillet:

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 2 garlic cloves, minced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 1/2 teaspoon salt (plus more to taste)

• 1/4 teaspoon black pepper

• 1/2 teaspoon dried thyme

• 1/4 teaspoon dried rosemary

• 2 cups cooked shredded chicken (rotisserie chicken works great!)

• 2 cups low-sodium chicken broth

• 1 cup whole milk (or half-and-half for creamier texture)

• 8 oz wide egg noodles

• 1 cup frozen peas

• 1 tablespoon all-purpose flour (optional, for thickening)

• Fresh parsley, chopped (for garnish)

Optional Toppings:

• Grated Parmesan cheese

• A dash of hot sauce or a sprinkle of paprika for heat

• Buttery crackers crushed on top (for that “crust” crunch!)

Equipment Needed

• Large 12-inch skillet (with a lid if possible)

• Cutting board and knife

• Measuring cups and spoons

• Wooden spoon or spatula

Instructions

Step 1: Sauté the Aromatics

In a large skillet over medium heat, add the butter and olive oil. Once the butter has melted, add the diced onion, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.

Add the garlic and stir for about 30 seconds until fragrant. Sprinkle in salt, pepper, thyme, and rosemary. Stir to coat the vegetables evenly in the herbs.

Tip: Don’t rush the sautéing stage — this is where the flavor begins to develop!

Step 2: Add Chicken and Liquid

Add in your cooked shredded chicken and stir until it’s warmed through. Pour in the chicken broth and milk, stirring to combine. Bring the mixture to a gentle simmer over medium heat.

If you’d like a thicker sauce, now’s the time to whisk in 1 tablespoon of flour, stirring until fully dissolved.

Step 3: Cook the Noodles

Stir in the uncooked egg noodles, making sure they are submerged in the liquid as much as possible. Cover with a lid (if available) and reduce heat to medium-low. Cook for about 10-12 minutes, stirring occasionally to prevent sticking, until the noodles are tender and most of the liquid has been absorbed.

If the mixture becomes too dry before the noodles are fully cooked, add a splash more broth or milk.

Step 4: Add Peas and Final Touches

Once the noodles are cooked, stir in the frozen peas. They’ll warm through quickly in the residual heat — about 2-3 minutes.

Taste and adjust seasoning if necessary. For extra richness, stir in a small pat of butter or a splash of cream.

Step 5: Serve and Garnish

Remove from heat. Sprinkle freshly chopped parsley over the top and serve hot directly from the skillet.

You can also add grated Parmesan cheese or a few crushed buttery crackers on top to mimic the texture of pot pie crust.

Serving Suggestions

This dish is hearty enough to stand alone, but it also pairs wonderfully with:

• A crisp green salad

• Garlic bread or crusty dinner rolls

• Roasted green beans or asparagus

Serve warm and enjoy how the creamy sauce clings to every bite of noodle and chicken — just like the filling of a classic pot pie, but even more comforting!

Make It Your Own

This recipe is very flexible! Here are a few ways you can adapt it:

• Vegetarian Version: Skip the chicken and use mushrooms or chickpeas instead. Substitute vegetable broth for chicken broth.

• Gluten-Free Option: Use gluten-free egg noodles and a gluten-free thickener like cornstarch instead of flour.

• Creamier Texture: Use heavy cream instead of milk or stir in a dollop of sour cream or cream cheese at the end.

• Extra Veggies: Add chopped spinach, corn, or green beans in the last few minutes of cooking for more veggie power.

Storage & Reheating

Refrigerator:

Let leftovers cool completely. Store in an airtight container in the fridge for up to 4 days.

Freezer:

Freeze in single-serving containers for up to 2 months. Let thaw overnight in the fridge before reheating.

Reheating:

Reheat in a skillet over medium-low heat with a splash of milk or broth to bring back the creaminess. You can also microwave it in 1-minute intervals, stirring in between.

Nutrition Information (Per Serving – approx. 1.5 cups)

Note: Nutritional values are estimates and may vary based on exact ingredients used.