Imagine all the cozy flavors of a classic chicken pot pie—creamy sauce, tender chicken, and hearty vegetables—but with a fun, unexpected twist: noodles! This Chicken Pot Pie Noodle Skillet takes everything you love about the traditional dish and transforms it into a quick, one-pan meal that’s both comforting and effortlessly satisfying.
The silky sauce clings to every strand of pasta, delivering that rich, savory goodness in every bite, while the vegetables add a pop of color and texture. It’s the perfect fusion of familiar comfort and weeknight convenience, with a hint of nostalgia that feels like home.
By swapping the pie crust for noodles, this recipe speeds up the cooking process without sacrificing any of the heartwarming flavors you crave. Plus, it leaves room for creative spins—think adding fresh herbs from your garden, tossing in seasonal veggies, or even using leftover rotisserie chicken for an extra time-saving hack.
This Chicken Pot Pie Noodle Skillet tastes amazing alongside a Low-Carb Broccoli Cauliflower Salad with Bacon or a refreshing Greek Zucchini Salad for the perfect balance of creamy comfort and crisp, vibrant flavors.
Perfect for Cozy Fall Evenings!
- I first whipped this up on a chilly autumn night, and it instantly became a go-to for those crisp, cool evenings when you want something hearty but hassle-free.
- The creamy, savory sauce wrapped around tender noodles feels like a warm hug, making it ideal for curling up after a long day.
- It’s a one-skillet wonder, which means fewer dishes and more time to enjoy the cozy vibes—perfect for busy weeknights or lazy weekends.
- This dish transitions beautifully from casual family dinners to laid-back gatherings with friends; it’s comfort food that doesn’t need a special occasion.
- Bonus: It’s a great way to sneak in extra veggies, making it a hit with both kids and adults alike!

Chicken Pot Pie Noodle Skillet Recipe
Equipment
- Large skillet
- Wooden spoon or spatula
- Medium pot (for boiling noodles)
- Colander (for draining noodles)
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 10 oz egg noodles
- 1½ cups cooked chicken breast, cut into small cubes
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1½ cup frozen peas and carrots, thawed
- 1 medium sweet onion, diced
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Cook the noodles al dente following the package instructions.
- In a large skillet over medium-high heat, melt the butter and add the onion, garlic, peas, and carrots.
- Season with salt and pepper, cooking for 3 minutes until the onions are soft.
- Stir in the flour until fully incorporated.
- Gradually pour in the chicken broth and heavy cream, bringing the mixture to a boil.
- Lower the heat to a simmer and cook, stirring occasionally, until the sauce thickens, about 5 minutes.
- Drain the noodles and add them to the skillet with the cooked chicken.
- Stir everything together and adjust the seasoning with more salt and pepper, if needed.
- Serve hot and enjoy!
Notes
- Use rotisserie chicken for a quicker prep time.
- Add a splash of white wine for extra depth in the sauce.
- Frozen mixed vegetables can replace peas and carrots for more variety.
Nutrition | Value |
Calories | 445kcal |
Carbohydrates | 41g |
Fibre | 2g |
Fat | 22g |
Protein | 20g |
Cholesterol | 133g |