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.
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.