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Chicken Pot Pie Noodle Skillet Recipe
Ben Carraoli

Chicken Pot Pie Noodle Skillet Recipe

I recently tried making this chicken pot pie noodle skillet, 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.
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Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.