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Chicken Pot Pie Noodle Skillet Recipe | Creamy, Cozy & Delicious

I recently tried making this chicken pot pie noodle skillet recipe, and I have to say, it instantly became a family favorite. The creamy sauce, tender chicken, and perfectly cooked noodles made every bite feel like a warm hug. I love that it’s ready in under 30 minutes, which is perfect for busy weeknights.

Using noodles instead of a traditional pie crust keeps it simple but still incredibly comforting. Honestly, I can’t wait to make it again and share it with friends! You can also enjoy similar comfort flavors in a smothered chicken and rice recipe.

Ingredients

Here’s everything you’ll need to create this cozy skillet dish, with a few pro tips for the best flavor:

10 ounces egg noodles – I like to use fresh grated egg noodles for extra texture, but dried ones work well too.
2 tablespoons unsalted butter – adds richness without overpowering the dish.
1 medium sweet onion, diced – caramelizes nicely and brings natural sweetness.
2 cloves garlic, minced – fresh garlic enhances the creamy sauce beautifully.
1 & 1/2 cups frozen peas and carrots, thawed – frozen works best for consistency; avoid canned for sogginess.
1/2 teaspoon coarse salt – adjust to taste, balancing flavors.
1/4 teaspoon black pepper – freshly cracked gives more depth.
2 tablespoons all-purpose flour – thickens the sauce perfectly.
1 cup low-sodium chicken broth – provides a gentle base without being too salty.
1 cup heavy cream – makes the sauce luxuriously creamy.
1 & 1/2 cups cooked chicken breast, cut into small cubes – rotisserie or baked chicken both work wonderfully.

Note: several serving. You might also like the fresh flavors of a Mediterranean white bean salad recipe to serve alongside for a lighter touch.

Variations

You can tweak this recipe to suit dietary needs or flavor preferences:

For a dairy-free option, use coconut cream or unsweetened almond milk in place of heavy cream.
Swap the noodles for gluten-free pasta to make it gluten-free.
Add extra vegetables like bell peppers, zucchini, or corn for more color and nutrients.
Mix in a teaspoon of Dijon mustard or a sprinkle of smoked paprika for a flavor boost.

Cooking Time

Here’s how long you’ll spend making this dish:

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Equipment You Need

Large skillet – for cooking the sauce and combining ingredients.
Saucepan – to boil the noodles to al dente.
Wooden spoon – for stirring the creamy sauce.
Knife and cutting board – for chopping chicken and vegetables.

How to Make Chicken Pot Pie Noodle Skillet Recipe

Step 1: Cook the noodles

Start by cooking your egg noodles al dente according to the package instructions. This ensures they hold their shape in the creamy sauce and don’t turn mushy.

Step 2: Sauté the aromatics and vegetables

In a large skillet, melt butter over medium-high heat. Add diced onions, minced garlic, and thawed peas and carrots. Cook until onions are soft and translucent, about three minutes.

Step 3: Make the creamy sauce

Sprinkle the flour over the vegetables and stir until fully combined with no white streaks. Pour in chicken broth and heavy cream, then bring to a gentle boil. Reduce heat and simmer until the sauce thickens, roughly five minutes.

Step 4: Combine noodles and chicken

Drain the cooked pasta and add it to the skillet along with the cubed chicken. Toss everything together until well coated in the creamy sauce. Adjust salt and pepper to taste and serve hot.

Additional Tips for Making this Recipe Better

From my experience, these small tweaks make a big difference:

I always let the sauce simmer for a few extra minutes to thicken perfectly.
Using leftover rotisserie chicken makes this recipe even quicker.
Freshly cracked black pepper adds an aromatic punch.
I sometimes top with a sprinkle of parmesan before serving for extra richness.

How to Serve Chicken Pot Pie Noodle Skillet Recipe

I like to serve this dish straight from the skillet for a rustic feel. Garnish with chopped parsley or thyme for color. Pair with a light side salad or garlic bread to complete the meal. Using a shallow, wide dish helps show off the creamy noodles and colorful vegetables.

Nutritional Information

Here’s a quick look at the main nutritional facts per serving:

Calories: 445 kcal – perfect for a hearty weeknight dinner.
Protein: 20 g – thanks to the chicken and noodles.
Carbohydrates: 41 g – mainly from the egg noodles.
Fat: 22 g – primarily from butter and heavy cream.

Make Ahead and Storage

Storing

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it cools completely before covering.

Freezing

This recipe freezes well. Portion it into freezer-safe containers and it will keep for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently on the stovetop over medium heat, adding a splash of broth or cream to restore the creamy texture. Microwaving works too but stir halfway through to avoid uneven heating.

Why You’ll Love This Recipe?

Here’s why this chicken pot pie noodle skillet is a must-try:

Quick and Easy: Ready in just 25 minutes, perfect for weeknights.
Comforting: Creamy sauce and tender chicken make it a crowd-pleaser.
Versatile: Swap noodles, vegetables, or dairy to fit your preferences.
Family-Friendly: Kids and adults alike love this hearty meal.
Minimal Cleanup: One skillet is all you need, making cleanup a breeze.

Ben Carraoli