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This image shows a Chicken Pot Pie Noodle Skillet served on a round white plate, featuring tender noodles, shredded chicken, bright carrots, and peas coated in a creamy sauce.

Chicken Pot Pie Noodle Skillet Recipe

This Chicken Pot Pie Noodle Skillet brings the comforting flavors of classic chicken pot pie into a quick, one-pan pasta dish. Tender noodles, juicy chicken, and a creamy, savory sauce packed with vegetables make this an easy, hearty meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 445 kcal

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.
    This image shows egg noodles being cooked in a pot of boiling water until tender, forming the base for the skillet dish.
  • In a large skillet over medium-high heat, melt the butter and add the onion, garlic, peas, and carrots.
    This image shows chopped carrots, peas, and minced garlic being sautéed in a skillet, adding flavor and color to the dish.
  • Season with salt and pepper, cooking for 3 minutes until the onions are soft.
    This image shows seasonings like salt, pepper, and herbs being sprinkled into the sautéed vegetables to enhance the dish's flavor.
  • Stir in the flour until fully incorporated.
  • Gradually pour in the chicken broth and heavy cream, bringing the mixture to a boil.
    This image shows chicken broth and cream being poured into the sautéed vegetable mixture, creating a rich and creamy sauce.
  • 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.
    This image shows cooked noodles and shredded chicken being added to the creamy sauce in the skillet, bringing all the flavors together.
  • Stir everything together and adjust the seasoning with more salt and pepper, if needed.
    This image shows the chicken and noodles being stirred together in the creamy sauce, with final seasonings added for extra flavor.
  • Serve hot and enjoy!
    This image shows the Chicken Pot Pie Noodle Skillet being served on a plate, with tender noodles, colorful vegetables, and creamy sauce ready to 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.