When it comes to comfort food, few dishes compare to the creamy, hearty goodness of chicken pot pie. But let’s be honest—making a traditional pot pie from scratch can be a bit of a process. That’s where this Chicken Pot Pie Noodle Skillet comes in! It has all the rich, savory flavors of the classic dish, but it’s made in just one pan with no pie crust required. Instead, tender egg noodles soak up a creamy, flavorful sauce, making this a cozy and satisfying meal that’s perfect for busy weeknights.
If you’re craving something warm, hearty, and easy to throw together, this is the recipe for you. Let’s dive in!
Why You’ll Love This Recipe
- One-Pan Wonder: No extra dishes to clean—everything cooks in a single skillet.
- Quick & Easy: Ready in about 30 minutes, making it perfect for weeknights.
- Ultimate Comfort Food: Creamy sauce, tender chicken, and hearty noodles—what’s not to love?
- Great for Leftovers: Reheats beautifully for an easy lunch the next day.
Ingredients You’ll Need
Before we start cooking, let’s go over the ingredients. You’ll likely have most of these on hand, and if not, they’re easy to find at any grocery store.
- Butter: Adds richness and flavor to the dish.
- Onion, Carrots, & Celery: The classic mirepoix base for chicken pot pie.
- Garlic: Because everything tastes better with garlic.
- Flour: Helps thicken the sauce.
- Chicken Broth & Heavy Cream: Creates the creamy, luscious sauce.
- Fresh Thyme, Salt & Pepper: Adds the perfect seasoning.
- Cooked Chicken: Shredded rotisserie chicken works great for a shortcut!
- Egg Noodles: Cooked right in the sauce, so they absorb all the flavors.
- Frozen Peas: A classic pot pie ingredient that adds a pop of sweetness.
- Parmesan Cheese: Brings a little extra depth and richness to the sauce.
How to Make Chicken Pot Pie Noodle Skillet
This dish comes together in just a few simple steps. Here’s how to do it:
Step 1: Sauté the Veggies
Start by melting 2 tablespoons of unsalted butter in a large skillet over medium heat. Once the butter is melted, add your diced onion, carrots, and celery, cooking for about 5 minutes until the veggies are softened.
Next, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic—it can turn bitter quickly!
Step 2: Make the Creamy Base
Sprinkle ¼ cup of all-purpose flour over the vegetables and stir well to coat. The flour helps thicken the sauce, so make sure it’s fully incorporated before moving to the next step.
Now, slowly whisk in the chicken broth and heavy cream, stirring continuously to avoid lumps. The mixture will start to thicken as it simmers. Once it does, season with 2 teaspoons of fresh thyme leaves, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.
At this point, the kitchen is going to smell absolutely amazing, and you’ll see the sauce turn into a rich, velvety texture.
Bringing It All Together – Creamy Chicken Pot Pie Noodle Skillet
Now that we’ve got our creamy base ready, it’s time to add the heart of this dish—tender shredded chicken, comforting egg noodles, and those classic pot pie flavors. This is where everything comes together into a rich, satisfying meal that’s ready in just minutes.
Let’s keep going and finish off this delicious one-pan dinner!
Step 3: Add the Chicken and Noodles
Once the sauce is thick and creamy, stir in 2 cups of cooked, shredded chicken. If you’re short on time, rotisserie chicken is a fantastic shortcut that adds extra flavor without extra effort.
Next, add 8 ounces of egg noodles directly into the skillet. Unlike traditional pot pie, where you’d need to bake a crust, this version lets the noodles soak up all the rich flavors while cooking right in the sauce.
Tip: Keep the heat on low to medium-low and cover the skillet with a lid. Let everything simmer for 8-10 minutes, stirring occasionally to ensure the noodles cook evenly. If the sauce thickens too much, you can always add a splash of chicken broth or cream to loosen it up.
Step 4: Add the Final Touches
Once the noodles are perfectly tender, it’s time to add the finishing ingredients that truly make this dish feel like a pot pie in pasta form.
- Stir in 1 cup of frozen peas and cook for about 2 minutes, just until they’re heated through. The peas add a little sweetness and a pop of color that makes the dish feel extra cozy.
- Sprinkle in ½ cup of grated Parmesan cheese, stirring until it melts into the sauce. This adds a rich, savory depth to the dish.
At this point, you’ll have a creamy, comforting skillet meal that tastes like a deconstructed chicken pot pie—but with way less work!
Serving Suggestions
This dish is already packed with flavor, but if you want to elevate it even more, here are a few fun ways to serve it:
- Top it with a crunchy finish – Sprinkle buttery breadcrumbs or crushed crackers over the top for that classic pot pie texture.
- Serve with a side of biscuits – If you love the idea of a pot pie crust, a warm biscuit on the side is the perfect complement.
- Add a little extra cheese – A sprinkle of shredded cheddar or more Parmesan on top makes it extra rich.
Storage & Reheating Tips
One of the best things about this dish is how well it keeps!
- Refrigerate Leftovers: Store in an airtight container for up to 3 days.
- Reheat Gently: Warm on the stove over low heat, adding a splash of broth or cream to bring back the creamy texture.
- Freezing Not Recommended: Because of the dairy-based sauce, freezing may cause separation. It’s best enjoyed fresh!
This Chicken Pot Pie Noodle Skillet is the ultimate comfort meal—perfect for busy weeknights, meal prep, or when you just need something cozy and delicious.
Chicken Pot Pie Noodle Skillet – FAQs & Final Thoughts
By now, your kitchen is probably filled with the comforting aroma of this creamy, cozy dish. It’s everything you love about chicken pot pie but with the ease of a one-pan meal. Before we wrap things up, let’s go over some common questions to ensure your dish turns out perfect every time.
Frequently Asked Questions
1. Can I use a different type of noodle?
Yes! While egg noodles work best for their soft, tender texture, you can use other pasta like rotini, penne, or bowtie. Just adjust the cooking time as needed.
2. What’s the best way to thicken the sauce?
If the sauce is too thin, let it simmer uncovered for a few extra minutes to reduce. You can also stir in a little extra flour mixed with a splash of broth to thicken it up.
3. Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can prepare it in advance and store it in the fridge for up to three days. Reheat it gently on the stove with a little extra broth or cream to bring back the creamy consistency.
4. Can I use fresh peas instead of frozen?
Absolutely! Fresh peas work just as well. Add them in during the last few minutes of cooking so they don’t become overcooked.
5. How can I make this dish a little lighter?
To lighten it up, you can substitute half-and-half or whole milk for the heavy cream and use less Parmesan cheese. It won’t be quite as rich, but it will still be delicious.
6. Can I make this vegetarian?
Yes! Swap the chicken for mushrooms or chickpeas and use vegetable broth instead of chicken broth for a meatless version.
7. What’s the best way to add extra flavor?
For even more depth, try adding a splash of white wine when you add the broth, or stir in a little Dijon mustard for a subtle tangy kick.
Final Thoughts
This Chicken Pot Pie Noodle Skillet is a game-changer for busy nights when you want something warm, satisfying, and packed with flavor. It has everything you love about a classic pot pie—tender chicken, a creamy sauce, and hearty veggies—without the extra steps of rolling out dough or baking.
It’s a dish the whole family will love, and the best part? You only need one pan and about 30 minutes to make it happen.
If you try this recipe, let me know how it turned out! Did you add any fun twists or substitutions? Drop a comment and share your thoughts—I’d love to hear how you made it your own.
PrintChicken Pot Pie Noodle Skillet
This comforting one-pan dish combines all the flavors of a classic chicken pot pie with the ease of a noodle skillet. Creamy, hearty, and packed with tender chicken and vegetables, it’s a perfect weeknight meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups cooked chicken, shredded
- 8 ounces egg noodles
- 1 cup frozen peas
- ½ cup grated Parmesan cheese
Instructions
Melt butter in a large skillet over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for about 1 minute until fragrant.
Sprinkle the flour over the vegetables, stirring well to coat. Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Add the thyme, salt, and black pepper.
Stir in the shredded chicken and uncooked egg noodles. Reduce heat to low, cover, and let simmer for 8-10 minutes, stirring occasionally, until the noodles are tender.
Add the frozen peas and Parmesan cheese, stirring until the peas are heated through and the cheese is fully melted, about 2 minutes.
Serve immediately while warm and creamy.
Notes
- For a richer flavor, substitute part of the chicken broth with white wine.
- If the sauce thickens too much, add a splash of chicken broth or cream to loosen it up.
- Leftovers can be stored in an airtight container and reheated over low heat with a little extra broth or cream.
- Try topping with buttery breadcrumbs or crushed crackers for a crispy finish.
