There’s nothing quite as comforting as a big skillet full of creamy chicken and noodles, bubbling away on the stove. Welcome to your new favorite easy dinner: Chicken Pot Pie Noodle Skillet. This dish combines the best of both worlds—think all the nostalgic, savory flavors of a classic chicken pot pie, but transformed into a quick weeknight skillet meal loaded with tender egg noodles. The creamy sauce brings it all together, and – fun fact – you get all the cozy satisfaction without ever having to roll out pie dough!
The beauty of this dish is in its simplicity and speed, making it perfect for busy families. Even better, it’s made in just one pan, which means minimal cleanup. If you’ve enjoyed my other quick comfort favorites like Creamy Tuscan Chicken Pasta, you’ll see why this chicken pot pie noodle skillet is a must-try. The combination of hearty chicken, colorful veggies, and a luxuriously creamy sauce truly makes every bite feel like a warming hug. So, if you’re looking for a meal that will bring everyone to the table with a smile, you’ve found it—let’s dive in and bring this delicious creation to life!
What is Chicken Pot Pie Noodle Skillet?
You might be wondering, why isn’t this just “chicken pot pie?” Where did the noodles come from, and do we still get that classic comfort factor? Well, imagine if your favorite, creamy, old-fashioned chicken pot pie ran off to culinary school and came back with a new twist—it’s still all about that hearty filling, but now it’s a one-skillet wonder with tender egg noodles instead of a pastry crust. Who wouldn’t want pot pie that’s faster, easier, and just as satisfying? As the old saying goes, the way to a man’s heart is through his stomach, and this recipe is sure to win everyone over. Ready to try a fresh spin on a family classic? Give this recipe a go tonight!
Why You’ll Love This Chicken Pot Pie Noodle Skillet
First off, let’s talk about the main highlight—the creamy, flavorful sauce that soaks into every noodle and coats the juicy chicken and vegetables. This skillet is all about comfort, and with every spoonful, you’ll get a little bit of everything: tender chicken, sweet carrots, bright peas, and a touch of fresh parsley on top. Secondly, making this at home is a real money-saver. Skip the takeout or prepared meals—using basic ingredients and leftover cooked chicken makes this dish budget-friendly without sacrificing flavor. What really sets this recipe apart are the savory touches like fragrant thyme and a splash of heavy cream, creating layers of flavor and richness that rival even the best restaurant-style pot pie. If you’re a fan of classic creamy casseroles like my Chicken Alfredo Bake, you’ll love how the noodles give this dish a familiar, satisfying twist. Don’t wait—gather your ingredients and bring this hearty skillet to your table tonight!
How to Make Chicken Pot Pie Noodle Skillet
Quick Overview
Chicken Pot Pie Noodle Skillet is your go-to dinner when you want something hearty, easy, and ready in about 30 minutes. With just a single pan and no need to fuss with pie crust, you can achieve all the silky, comforting flavors of the original. This recipe stands out for its simple steps, minimal prep, and a creamy sauce that brings the whole dish together—guaranteed to satisfy hungry family members and picky eaters alike.
Ingredients
- 1 pound cooked chicken (shredded or diced)
- 8 ounces egg noodles
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream or milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step
- Start by heating the olive oil in a large, deep skillet over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, until the vegetables are softened and the onions are beginning to turn golden.
- Add the minced garlic and dried thyme. Sauté for another 1 minute until fragrant.
- Pour in the chicken broth and bring to a gentle boil. Add the egg noodles, stirring gently to make sure they’re fully submerged.
- Cover the skillet with a lid and allow the noodles to cook according to package directions, usually 8–10 minutes. Stir once or twice to prevent sticking.
- Once the noodles are tender, reduce the heat to medium-low. Stir in the cooked chicken, frozen peas, and heavy cream or milk. Continue to cook, uncovered, for another 3–5 minutes until the sauce thickens and everything is heated through.
- Taste and season with salt and pepper as needed. Right before serving, sprinkle over the chopped fresh parsley and give everything a gentle toss.
- Serve hot, with additional parsley or cracked black pepper if desired.
What to Serve Chicken Pot Pie Noodle Skillet With
This skillet meal is complete on its own, but a few simple sides can make it feel even more special. Serve it alongside a crisp green salad tossed with vinaigrette for a fresh contrast, or try some warm, crusty bread to soak up every last bit of creamy sauce. For something light and zesty, a lemony cucumber salad is a great pairing. If you want to round out the meal, offer a chilled glass of white wine or sparkling apple cider.
Top Tips for Perfecting Chicken Pot Pie Noodle Skillet
To make the most of your skillet, always use high-quality chicken broth for the best flavor—homemade or low-sodium store-bought work well. If you don’t have pre-cooked chicken, quickly sauté bite-sized pieces in olive oil before you start the recipe. For a lighter version, substitute half-and-half or milk for the cream; for extra richness, use all heavy cream or add a tablespoon of butter at the end. Not a fan of peas or carrots? Swap in your favorite frozen veggies like corn or green beans. Don’t skip the fresh parsley on top—it brightens up all the creamy flavors. Finally, be sure not to overcook the egg noodles; they should be tender but not mushy.
Storing and Reheating Tips
Have leftovers? Cool any remaining chicken pot pie skillet to room temperature before transferring to airtight containers. It will keep in the refrigerator for up to 4 days. For longer storage, freeze portions in tightly sealed containers or freezer bags for up to 2 months. To reheat, simply warm on the stovetop over medium-low heat with a splash of extra milk or broth to loosen the sauce, or microwave individual bowls in 1-minute bursts, stirring between each, until thoroughly heated. If reheating from frozen, let it thaw in the fridge overnight before gently warming.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great shortcut and adds even more flavor.
Are there gluten-free options for the noodles?
Yes, you can use your favorite gluten-free egg noodles or pasta instead.
Can I add other vegetables?
Definitely—mushrooms, spinach, or corn are delicious additions to the mix.
Is this recipe freezer-friendly?
Yes, it freezes well. Just be sure to reheat gently and add a splash of broth or milk if needed.
What if I don’t have heavy cream?
You can use milk, half-and-half, or even a can of evaporated milk for a lighter sauce.
Conclusion
Chicken Pot Pie Noodle Skillet is the ultimate marriage of simplicity and comfort. With its creamy sauce, hearty chicken, and satisfying noodles, it’s a dish that’s sure to please everyone at the table—without fuss or frustration. From the easy one-pan method to the customizable ingredients, there’s so much to love (and nothing to fear!) about making this recipe part of your family’s meal rotation. Whether you’re new to home cooking or a seasoned pro, this dish is a cozy classic you’ll turn to again and again. Try it tonight and see why this one-pan wonder is about to become your go-to, crowd-pleasing dinner!