Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet – Comfort Food Made Easy

Introduction

If you love the creamy, savory goodness of chicken pot pie but don’t have the time to make a crust, this Chicken Pot Pie Noodle Skillet is your new go-to dinner. It’s rich, hearty, and ready in just about 30 minutes — with tender noodles coated in a creamy sauce packed with juicy chicken, colorful veggies, and that nostalgic pot pie flavor.
Perfect for weeknights, this recipe uses simple pantry ingredients and one skillet for easy cleanup.

Ingredients

For the Skillet:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 cup frozen peas
• 2 cups cooked chicken, shredded or cubed (rotisserie chicken works perfectly)
• 8 oz (225g) egg noodles (or any short pasta like rotini or penne)
• 2 ½ cups chicken broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 2 tablespoons all-purpose flour (for thickening)
• ½ cup grated Parmesan cheese (optional, for extra creaminess)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

 Sauté the Vegetables

1. Heat the butter and olive oil together in a large skillet or sauté pan over medium heat.
2. Add the onion and carrots, cooking for 5–6 minutes until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.

 Build the Creamy Base

1. Sprinkle the flour over the vegetables and stir well to coat them — this helps thicken the sauce later.
2. Slowly pour in the chicken broth, stirring constantly to avoid lumps.
3. Add the cream, Italian seasoning, garlic powder, onion powder, salt, and pepper.
4. Bring the mixture to a gentle simmer.

 Add the Noodles

1. Stir in the egg noodles directly into the sauce.
2. Cover and let simmer for 10–12 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed.
4. Tip: If the sauce gets too thick before the noodles are done, add a little extra chicken broth or water.

 Add the Chicken and Peas

1. Stir in the shredded chicken and peas.
2. Cook for another 3–4 minutes, just until everything is heated through and the sauce is thick and creamy.

 Finish and Serve

1. Stir in Parmesan cheese for an extra silky texture (optional but delicious).
2. Taste and adjust seasoning if needed.
3. Garnish with fresh parsley before serving.

Serving Suggestions

• Serve as a main course with a side of crusty bread or a green salad.
• Sprinkle with extra Parmesan or even top with crushed Ritz crackers for that “pot pie crust” feel.
• Add a dash of hot sauce or red pepper flakes if you like a kick!

Time & Yield

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total: 35 minutes
• Servings: 4–6

Tips & Variations

• Make it veggie-heavy: Add mushrooms, corn, or green beans.
• Make it lighter: Use milk instead of cream and cut butter in half.
• Make it richer: Add a splash of white wine to deglaze the pan before adding the broth.
• Leftovers: Store in an airtight container in the fridge for up to 3 days. Add a splash of milk when reheating to keep it creamy.

Why You’ll Love This Recipe

• All the comforting flavors of a chicken pot pie — no crust required.
• One-skillet convenience = fewer dishes!
• Family-friendly and great for meal prep.
• Customizable with whatever veggies or pasta you have on hand.