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A serving spoon lifts a generous portion of Chicken Pot Pie Noodle Skillet from the black skillet on the white marble cooktop. The creamy noodles, tender chicken, and colorful vegetables glisten, ready to be served.

Chicken Pot Pie Noodle Skillet Recipe

This Chicken Pot Pie Noodle Skillet is a quick, creamy, and comforting meal loaded with tender chicken, hearty veggies, and buttery noodles—all in one pan for an easy weeknight dinner!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 6
Calories 445 kcal

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.
    A stainless steel pot sits on a white marble cooktop, filled with boiling water. Egg noodles are being added, with steam rising as they begin to soften. A slotted spoon rests on the side, ready for stirring.
  • In a large skillet, melt butter over medium heat and sauté the diced onion until soft.
    A large black skillet on the white marble cooktop holds melted butter sizzling as diced sweet onions are sautéed. The onions are turning translucent while a wooden spoon stirs them gently.
  • Add the garlic, peas, and carrots, seasoning with salt and pepper. Cook for 2 minutes.
    The large black skillet on the white marble cooktop now contains minced garlic, thawed peas, and diced carrots added to the sautéed onions. The vegetables are bright and glistening as a wooden spoon mixes them evenly.
  • Sprinkle flour over the veggies and stir well, cooking for another minute to remove the raw taste.
    The same black skillet on the white marble cooktop now has all-purpose flour being sprinkled over the vegetables. A wooden spoon stirs everything together, ensuring the ingredients are evenly coated with a light flour dusting.
  • Slowly pour in the chicken broth and heavy cream, stirring constantly until the sauce thickens.
    Low-sodium chicken broth and heavy cream are slowly poured into the black skillet on the white marble cooktop. The liquid swirls into the pan, thickening into a smooth, creamy sauce as a wooden spoon stirs gently.
  • Add the cooked chicken and mix well, letting it simmer for 3-4 minutes.
    Tender, cubed cooked chicken is added to the creamy sauce in the black skillet on the white marble cooktop. The pieces are being gently folded in, absorbing the rich flavors as they simmer.
  • 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!
    A serving spoon lifts a generous portion of Chicken Pot Pie Noodle Skillet from the black skillet on the white marble cooktop. The creamy noodles, tender chicken, and colorful vegetables glisten, ready to be served.