There’s something undeniably comforting about a classic chicken pot pie—but let’s be honest, sometimes we just don’t have the time (or patience) to make a full pie from scratch. That’s where this Chicken Pot Pie Noodle Skillet comes in.
It’s got all the creamy, savory goodness of a traditional pot pie, minus the hassle of rolling out dough. Instead, tender egg noodles soak up a velvety, herb-infused sauce, while sweet onions, garlic, and a medley of peas and carrots bring warmth to every bite.
This recipe is perfect for busy weeknights, especially when you’re craving something hearty but need it on the table fast. And if you’re looking to round out the meal, a slice of Hershey’s Chocolate Cake makes for a rich, indulgent dessert.
Creamy, cozy, and ready in under 30 minutes, this dish is the ultimate one-pan wonder for families, meal preppers, or anyone who loves a good home-cooked meal without spending hours in the kitchen.
Why This Is My Go-To Recipe?
- It’s a faster version of a classic: I love chicken pot pie, but making pie crust from scratch? Not always realistic. This skillet version gives me all the flavor without the extra effort.
- One-pan magic: Less cleanup means more time to actually enjoy dinner. I can make this in a single skillet and still have a restaurant-worthy meal.
- Great for leftovers: The flavors get even better the next day, making it a perfect meal-prep option. Just reheat and enjoy!
- Easy to customize: Swap in different veggies, use rotisserie chicken, or add a sprinkle of cheese for a little extra richness.
- The ultimate comfort food: Whether it’s a chilly evening or a stressful day, this dish always hits the spot.
Chicken Pot Pie Noodle Skillet Recipe
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Strainer for draining noodles
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 kosher 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
- Cook the egg noodles according to package instructions, then drain and set aside.
- In a large skillet, melt butter over medium heat and sauté the diced onion until soft.
- Add the garlic, peas, and carrots, seasoning with salt and pepper. Cook for 2 minutes.
- Sprinkle flour over the veggies and stir well, cooking for another minute to remove the raw taste.
- Slowly pour in the chicken broth and heavy cream, stirring constantly until the sauce thickens.
- Add the cooked chicken and mix well, letting it simmer for 3-4 minutes.
- Stir in the drained egg noodles, tossing gently to coat them in the creamy sauce.
- Serve hot and enjoy your comforting, one-pan Chicken Pot Pie Noodle Skillet!
Nutrition Info:
| Nutrition | Value |
| Calories | 445kcal |
| Carbohydrates | 41g |
| Protein | 20g |
| Fat | 22g |
| Sugar | 1g |
| Sodium | 284mg |
Smart Tips For Your Dish!
- Use Rotisserie Chicken for Speed: If you’re short on time, grab a rotisserie chicken from the store. It’s already cooked, flavorful, and makes this dish even easier to throw together.
- Don’t Overcook the Noodles: Since they’ll absorb some of the sauce, slightly undercooking them helps maintain a perfect texture. Otherwise, they might get too soft as they sit.
- A Dash of Nutmeg Works Wonders: It might sound unexpected, but a tiny pinch of nutmeg enhances the creamy sauce and gives it that rich, homemade pot pie flavor.
- Balance the Thickness: If your sauce gets too thick, add a splash of chicken broth. Too thin? Let it simmer uncovered for a couple of minutes to thicken naturally.
- Crispy Topping for Extra Texture: Missing that golden crust from a classic pot pie? Sprinkle some crushed Ritz crackers or buttery breadcrumbs on top for a little crunch.
- Let It Rest Before Serving: Giving it 5 minutes off the heat helps the flavors meld together and prevents the sauce from being too runny when you serve it.
- Make It Your Own: Swap out peas and carrots for mushrooms, spinach, or corn, and try adding a bit of shredded cheese for extra richness.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
