Who doesn’t love the warm, comforting flavors of a classic chicken pot pie? Now imagine all that hearty goodness coming together in a quick and easy skillet dish—enter the Chicken Pot Pie Noodle Skillet. This recipe transforms the traditional pot pie into a one-pan wonder with noodles replacing the crust, making it faster to cook and perfect for busy weeknights.
Let’s dive into how you can make this creamy, savory dish that will quickly become a family favorite.
Why You’ll Love This Recipe
- Quick and Easy: No need to roll out pie crust or wait for baking. This skillet dish comes together in just 30 minutes.
- One-Pan Meal: Fewer dishes mean more time to enjoy your meal and less time cleaning up.
- Customizable: Add your favorite vegetables or spices to make it uniquely yours.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious dish:
For the Main Dish
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 2 cups cooked chicken, shredded or cubed
- 3 cups egg noodles (uncooked)
- 3 cups chicken broth
- 1 cup heavy cream or whole milk
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Optional Garnishes
- Fresh parsley, chopped
- Grated Parmesan cheese
Step-by-Step Instructions
Step 1: Sauté the Vegetables
- Heat butter and olive oil in a large skillet over medium heat.
- Add the diced onion and carrots, cooking until the onion becomes translucent and the carrots begin to soften (about 5 minutes).
- Stir in the garlic and cook for an additional minute until fragrant.
Step 2: Add the Chicken and Seasoning
- Stir in the cooked chicken, ensuring it’s well-coated with the sautéed veggies.
- Season the mixture with salt and pepper to taste.
Step 3: Cook the Noodles
- Pour in the chicken broth and bring the mixture to a boil.
- Add the egg noodles and reduce the heat to medium. Cover the skillet and let the noodles cook for about 8–10 minutes, stirring occasionally to prevent sticking.
Step 4: Make the Creamy Sauce
- In a small bowl, whisk together the heavy cream and flour until smooth.
- Pour this mixture into the skillet once the noodles are fully cooked.
- Stir continuously until the sauce thickens and coats the noodles and chicken evenly (about 2–3 minutes).
Step 5: Add the Peas
- Stir in the frozen peas and cook for an additional 2–3 minutes until they’re warmed through.
Step 6: Serve and Garnish
- Remove the skillet from heat and let it sit for a minute to cool slightly.
- Garnish with fresh parsley and a sprinkle of Parmesan cheese for added flavor.
Tips for Success
- Cooked Chicken Options: Use rotisserie chicken or leftover roasted chicken for a time-saving shortcut.
- Vegetable Variations: Feel free to swap or add vegetables like corn, green beans, or mushrooms to suit your preferences.
- Noodle Alternatives: Egg noodles work best, but you can use other pasta shapes like bowties or rotini if that’s what you have on hand.
Why This Recipe Works
This Chicken Pot Pie Noodle Skillet is the ultimate comfort food made faster and easier. The egg noodles absorb the rich flavors of the creamy sauce while the vegetables and chicken add hearty texture. Best of all, the one-pan method cuts down on prep and cleanup time, making this dish a winner for weeknights or lazy weekends.
Pairing Suggestions
- Serve with a fresh green salad or a side of garlic bread for a complete meal.
- A glass of chilled white wine, like Chardonnay, complements the creamy flavors beautifully.
