Chicken Pot Pie Noodle Skillet Recipe

Introduction

This Chicken Pot Pie Noodle Skillet is a comforting one-pan meal that brings the classic flavors of chicken pot pie into a quick and easy noodle dish. Creamy, savory, and loaded with tender chicken and vegetables, it’s perfect for busy weeknights.

Ingredients

• 10 ounces egg noodles
• 2 tablespoons unsalted butter
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 & 1/2 cups frozen peas and carrots, thawed
• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 & 1/2 cups cooked chicken breast, cut into small cubes

Instructions

1. Step 1: Cook the egg noodles al dente according to package directions, then drain and set aside.
2. Step 2: In a large skillet over medium-high heat, melt the butter. Add the diced onion, minced garlic, and thawed peas and carrots. Season with salt and pepper, and cook for about 3 minutes until the onions are soft and translucent.
3. Step 3: Stir in the all-purpose flour until fully combined and there are no white patches remaining on the vegetables.
4. Step 4: Pour in the chicken broth and heavy cream. Bring the mixture to a boil, then reduce to a simmer. Stir occasionally until the sauce thickens, about 5 minutes.
5. Step 5: Add the cooked noodles and cubed chicken to the skillet. Toss everything together until well combined and heated through.
6. Step 6: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy your comforting skillet meal.

Tips & Variations

• For extra flavor, add a teaspoon of dried thyme or rosemary with the onions and garlic.
• Swap the heavy cream for half-and-half for a lighter version, though the sauce will be less rich.
• Use rotisserie chicken if you want to save time on cooking the chicken breast.
• Try adding mushrooms or celery with the vegetables for more texture and aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta instead of egg noodles?

Yes, you can substitute with other short pasta like penne, rotini, or fusilli. Just adjust the cooking time according to the pasta package instructions.

Is it possible to make this recipe dairy-free?

Absolutely. Replace the butter with a dairy-free alternative and substitute the heavy cream with coconut milk or another plant-based cream to keep it creamy and delicious.

Chicken Pot Pie Noodle Skillet Recipe

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★★★★★

4.8 from 97 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Chicken Pot Pie Noodle Skillet is a comforting, creamy one-pan meal that combines tender egg noodles, savory chicken, and classic pot pie vegetables in a rich, flavorful sauce. Perfect for a quick weeknight dinner, it captures all the cozy flavors of traditional chicken pot pie without the fuss of baking a crust.

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Ingredients

Scale 1x2x3x

Pasta

• 10 ounces egg noodles

Sauce and Vegetables

• 2 tablespoons unsalted butter
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 & 1/2 cups frozen peas and carrots, thawed
• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup heavy cream

Protein

• 1 & 1/2 cups cooked chicken breast, cut into small cubes

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Instructions

1. Cook the noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until al dente. Drain and set aside.
2. Sauté aromatics and vegetables: In a large skillet over medium-high heat, melt the butter. Add the diced onion, minced garlic, and thawed peas and carrots. Season with salt and pepper. Cook, stirring occasionally, for about 3 minutes until the onions become soft and translucent.
3. Create the roux: Sprinkle the flour over the vegetables in the skillet and stir constantly until the flour is fully incorporated and no white patches remain, about 1 minute. This will thicken the sauce.
4. Add liquids and thicken sauce: Slowly pour in the chicken broth and heavy cream while stirring. Bring the mixture to a boil, then reduce the heat to a simmer. Continue stirring occasionally until the sauce thickens, approximately 5 minutes.
5. Combine noodles and chicken: Add the drained noodles and cooked chicken breast cubes to the skillet. Toss everything together gently to coat the noodles and chicken evenly with the sauce.
6. Final seasoning and serve: Taste the dish and adjust the seasoning with additional salt and pepper if needed. Serve the skillet hot for a hearty, comforting meal.

Notes

• Use cooked chicken from a rotisserie or leftover roasted chicken to save time.
• Feel free to substitute frozen mixed vegetables for peas and carrots if desired.
• For a lighter version, replace heavy cream with half-and-half or whole milk, but the sauce will be less rich.
• Leftovers store well in an airtight container in the refrigerator for 2-3 days. Reheat gently on the stovetop.
• You can add fresh herbs like thyme or parsley for extra flavor if you like.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: chicken pot pie noodles, creamy chicken skillet, one-pan chicken dinner, easy weeknight meal, chicken and noodles