Easy and Creamy Chicken Pot Pie Noodle Skillet Recipe

If you’re craving comfort food with a twist, this chicken pot pie noodle skillet is about to become your new weeknight favorite. Imagine all the creamy, savory goodness of a classic pot pie, but faster, easier, and with a delicious noodle upgrade. Ready to transform dinner time? Keep reading!

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion diced
• 2 cloves garlic minced
• 2 cups sliced carrots
• 1 cup frozen peas
• 2 cups cooked shredded chicken
• 12 ounces wide egg noodles
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley

Equipment

• Large deep skillet
• Medium saucepan
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Colander

Instructions

1. Cook the egg noodles: Bring a large pot of salted water to a boil. Cook the egg noodles until just al dente, about 7 to 8 minutes. Drain and set aside. Do not overcook the noodles here — they’ll continue cooking slightly in the skillet later.
2. Sauté aromatics: In a large deep skillet, melt the butter with olive oil over medium heat. Once the butter is fully melted and just bubbling, add the diced onion and sauté for 3 to 4 minutes until tender and translucent.
3. Add veggies: Stir in the minced garlic and sliced carrots. Cook for another 4 to 5 minutes until the carrots begin to soften. You want them tender but not mushy — they should still hold a bit of bite.
4. Thicken the base: Sprinkle the flour over the vegetables. Stir to coat and cook for 1 to 2 minutes to remove any raw flour taste. This flour step is what starts building that luscious sauce we all love in pot pie.
5. Create the creamy sauce: Slowly pour in the chicken broth while stirring to prevent lumps, followed by the milk. Continue stirring until smooth. Let the mixture simmer for 5 to 6 minutes so it begins to thicken into a silky gravy.
6. Add chicken and peas: Stir in the cooked shredded chicken, frozen peas, salt, pepper, and dried thyme. Let it all come together for 2 to 3 minutes until heated through and you can smell that comforting pot pie aroma.
7. Combine with noodles: Gently fold in the cooked noodles. Stir well to ensure the noodles are coated in all that creamy goodness. Warm everything together over low heat for an additional 2 minutes.
8. Garnish and serve: Remove from heat and sprinkle with chopped parsley for a touch of freshness and color. Serve warm straight from the skillet.

Nutrition per serving

Description

Creamy, cozy, and packed with nostalgic flavor, this Chicken Pot Pie Noodle Skillet is like wrapping yourself in a warm blanket on a chilly evening. It takes everything you love about a classic chicken pot pie — tender chicken, sweet peas and carrots, a velvety sauce — and marries it with comforting egg noodles for a one-pan wonder that comes together in under an hour.

Imagine the rich, savory filling of a homemade pot pie spooned over perfectly tender noodles instead of tucked into a crust. The end result is a deeply satisfying, hearty meal that’s both comforting and quick. It bubbles gently in the skillet like a hug from Sunday supper and offers all the homey goodness of classic American comfort food with half the effort and none of the fuss.

Why You’ll Love This Recipe

This recipe blends the timeless flavor of chicken pot pie with the convenience of a stovetop skillet dinner. You get all the creamy, savory comfort food vibes but skip the hassle of making a pie crust. Using rotisserie chicken or pre-cooked chicken makes it an easy weeknight hero, perfect for busy families or cozy nights in.

It is hearty without being heavy and totally customizable. Swap veggies or leftover meats based on what you have in the fridge. With every bite, you’ll enjoy a forkful of creamy, noodle-coated nostalgia that brings everyone to the table with a smile.

Serving and Storage Tips

To store leftovers, allow the dish to cool completely and transfer it to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave with a splash of milk or broth to loosen the sauce.

You can freeze this dish, although the noodles may soften slightly upon reheating. Portion into freezer-safe containers, cool completely, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To prep ahead, cook the noodles and chop your vegetables and chicken the day before. Store them in the refrigerator so assembling the meal only takes minutes.

Course, Cuisine, Keywords

Dinner, American, chicken pot pie, skillet recipe, comfort food, creamy noodles

Servings, Prep Time, Cook Time, Total Time, Serving Size

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serving Size: 1 generous bowl

Recipe Notes

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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