Dinner

Chicken Pot Pie Noodle Skillet Recipe

ByRafael Mansero January 6, 2026January 6, 2026

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.

A close-up top view of a creamy noodle dish inside a black pan, showing about three layers of wide egg noodles coated in a smooth, light yellow sauce, mixed with small chunks of cooked chicken, bright orange carrot pieces, green peas, and bits of celery, all evenly spread throughout. The noodles have a slightly ruffled texture and the sauce looks rich and glossy with tiny black pepper specks scattered. The pan rests on a white marbled texture with a white cloth featuring a green pattern partly visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cook the egg noodles al dente according to package directions, then drain and set aside.
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.
Step 3: Stir in the all-purpose flour until fully combined and there are no white patches remaining on the vegetables.
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.
Step 5: Add the cooked noodles and cubed chicken to the skillet. Toss everything together until well combined and heated through.
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

A close-up view of creamy pasta with three layers: the base layer is creamy sauce with a smooth, pale yellow texture; the middle layer consists of twisted, soft egg noodles in a light yellow color; the top layer has small chunks of orange carrots, green peas, and shredded pieces of white chicken mixed evenly throughout, all coated in the creamy sauce. The pasta is inside a black skillet, placed on a white marbled surface, with a white and green checkered cloth nearby. photo taken with an iphone --ar 4:5 --v 7

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.