Chicken Pot Pie Noodle Skillet Recipe

Introduction

This Chicken Pot Pie Noodle Skillet is a cozy, comforting dish perfect for busy weeknights. Combining tender chicken, creamy sauce, and hearty egg noodles, it captures the flavors of classic pot pie in an easy skillet meal.

Ingredients

• 10 ounces egg noodles
• 2 tablespoons unsalted butter
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 ½ cups frozen peas and carrots, thawed
• ½ teaspoon coarse salt
• ¼ teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 ½ cups cooked chicken breast, cut into small cubes

Instructions

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

Tips & Variations

• Use rotisserie chicken for a quick shortcut and extra flavor.
• Add fresh herbs like thyme or parsley for a burst of freshness.
• Swap heavy cream for half-and-half or milk for a lighter sauce, though it will be less rich.
• Try adding mushrooms or diced potatoes for more vegetables and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring occasionally, or microwave in short bursts until warmed through. Add a splash of broth or cream if the sauce thickens too much when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta instead of egg noodles?

Yes, any short pasta like penne, rotini, or shells will work well in this recipe. Just cook according to package instructions before adding to the skillet.

What can I substitute if I don’t have heavy cream?

You can use half-and-half or whole milk as a lighter alternative, but the sauce won’t be quite as rich or creamy. To thicken it, consider adding an extra tablespoon of flour or a slurry of cornstarch and water.

Chicken Pot Pie Noodle Skillet Recipe

Print Recipe

★★★★★

4.4 from 50 reviews

This Chicken Pot Pie Noodle Skillet is a comforting one-pan meal combining tender egg noodles, succulent cooked chicken, and a creamy vegetable sauce reminiscent of classic chicken pot pie flavors. Ready in just under 30 minutes, it’s perfect for a quick, hearty dinner that feels like a warm hug on a plate.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 10 ounces egg noodles

Sauce and Filling

• 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, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 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. Cook the noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain and set aside.
2. Sauté 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 1/2 teaspoon coarse salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, for about 3 minutes or until the onions are soft and translucent.
3. Make the roux: Sprinkle the all-purpose flour into the skillet with the vegetables and stir well to combine. Cook for about 1-2 minutes until the flour is fully incorporated and there are no dry white patches.
4. Add liquids: Pour in the chicken broth and heavy cream while stirring. Bring the mixture to a boil, then reduce heat to a simmer. Continue stirring occasionally until the sauce thickens, approximately 5 minutes.
5. Combine pasta and chicken: Add the drained noodles and cubed cooked chicken to the skillet. Toss gently to evenly coat everything with the creamy sauce.
6. Adjust seasoning and serve: Taste the skillet and add additional salt and pepper if needed. Serve hot immediately and enjoy your comforting Chicken Pot Pie Noodle Skillet.

Notes

• You can substitute frozen mixed vegetables if you prefer a different combination than peas and carrots.
• If you don’t have cooked chicken breast on hand, rotisserie chicken works great as a quick substitute.
• For a lighter version, you can use half-and-half instead of heavy cream, but the sauce will be slightly less rich.
• This dish can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: chicken pot pie, skillet recipe, egg noodles, comfort food, creamy chicken dinner, quick dinner