Chicken Pot Pie Noodle Skillet Recipe

This Chicken Pot Pie Noodle Skillet is a delightful twist on the classic chicken pot pie, bringing all those rich, comforting flavors together in a simpler, quicker form. By combining tender chicken, savory veggies, creamy sauce, and noodles in one skillet, this dish provides everything you love about chicken pot pie—without the extra work of pie crusts or baking. 

Introduction

This Chicken Pot Pie Noodle Skillet recipe is a modern adaptation of classic chicken pot pie, giving you all the creamy goodness and flavors you crave in half the time and with minimal cleanup. In place of pie crust, we use egg noodles that soak up the rich sauce and keep the dish hearty and filling. It’s an ideal solution when you’re craving comfort food but want a simpler, one-pan meal.

Step-by-Step Instructions

1. Preparing the Ingredients

1. Dice the Chicken: Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper.
2. Chop the Vegetables: Dice the onion, carrots, and celery into small pieces. Mince the garlic.

2. Cooking the Chicken

1. Heat the Skillet: Melt 1 tablespoon of butter in a large skillet over medium-high heat.
2. Cook the Chicken: Add the diced chicken to the skillet, cooking until browned on all sides and no longer pink in the center (about 5-6 minutes). Remove the chicken from the skillet and set aside.

3. Assembling the Noodle Skillet

1. Sauté the Vegetables: In the same skillet, add the remaining 2 tablespoons of butter. Add the onions, carrots, and celery, cooking for 3-4 minutes until the vegetables soften. Stir in the minced garlic and cook for an additional 1 minute.
2. Make the Sauce:
   • Sprinkle the flour over the vegetables, stirring to coat and cook off the raw flour taste (about 1 minute).
   • Gradually whisk in the chicken broth, making sure there are no lumps. Add the milk and optional heavy cream, stirring well.
   • Bring the mixture to a simmer, allowing it to thicken slightly (about 3-4 minutes).
3. Add the Noodles: Once the sauce has thickened, add the egg noodles to the skillet. Stir to ensure they’re submerged in the sauce. Cover the skillet with a lid and cook for 10 minutes, stirring occasionally, until the noodles are tender.
4. Combine and Finish:
   • Return the cooked chicken to the skillet, stirring to combine with the noodles and sauce.
   • Stir in the frozen peas, fresh thyme, and parsley. Season with additional salt and pepper to taste. Cook for another 2-3 minutes until everything is heated through.
5. Serve: Remove the skillet from heat and let it sit for a few minutes to allow the sauce to thicken further. Garnish with extra parsley if desired and serve warm.

Serving Suggestions

This Chicken Pot Pie Noodle Skillet is a complete meal on its own, but you can pair it with a simple side to round out the meal:

• Green Salad: A fresh side salad with a light vinaigrette balances the creamy flavors of the dish.
• Garlic Bread: Serve with slices of warm garlic bread to soak up the sauce.
• Roasted Vegetables: Pair with roasted broccoli, green beans, or asparagus for added color and nutrition.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish can be frozen for up to 2 months. To freeze, allow it to cool completely, then store in freezer-safe containers.
• Reheating: Reheat in the microwave or on the stovetop over low heat. If the sauce has thickened, add a splash of milk or broth to bring it back to the desired consistency.

Recipe Variations

1. Vegetarian Option: Substitute the chicken with extra vegetables like mushrooms, bell peppers, and zucchini, and use vegetable broth instead of chicken broth.
2. Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce for a bit of heat.
3. Low-Carb Version: Replace the egg noodles with zucchini noodles or cauliflower rice for a lower-carb option.
4. Cheesy Upgrade: Stir in a cup of shredded cheese (like cheddar or mozzarella) at the end for a cheesier version. This adds a delicious gooey texture to each bite.

Frequently Asked Questions (FAQs)

Q1: Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour with a gluten-free flour blend and use gluten-free noodles. Ensure the chicken broth is also gluten-free.

Q2: Can I use milk alternatives?

Yes, you can use unsweetened almond milk or cashew milk instead of regular milk. Avoid coconut milk as it has a strong flavor that might alter the dish.

Q3: Can I use leftover chicken?

Absolutely! Leftover rotisserie chicken or cooked shredded chicken works perfectly. Add it towards the end, just before adding the peas, so it doesn’t overcook.

Q4: Can I add other vegetables?

Yes, feel free to add other veggies like corn, mushrooms, or even spinach for extra nutrition.

Q5: Can I make this dish ahead?

You can make this dish ahead and store it in the refrigerator. However, since noodles absorb liquid over time, you may need to add extra broth or milk when reheating.

Conclusion

The Chicken Pot Pie Noodle Skillet combines the best parts of a classic pot pie with the convenience of a one-pan pasta dish. With its creamy sauce, tender chicken, and flavorful veggies, it’s a meal that’s sure to bring warmth and comfort to your table. Ideal for busy weeknights or a cozy family dinner, this recipe is not only easy to make but also packed with satisfying flavors and textures. Try it out for a comforting, homemade meal that’ll quickly become a household favorite!

Yield: 4

Chicken Pot Pie Noodle Skillet Recipe

Print

This Chicken Pot Pie Noodle Skillet is a delightful twist on the classic chicken pot pie, bringing all those rich, comforting flavors together in a simpler, quicker form. By combining tender chicken, savory veggies, creamy sauce, and noodles in one skillet, this dish provides everything you love about chicken pot pie—without the extra work of pie crusts or baking. Ready in just about 30 minutes, this hearty meal is perfect for busy weeknights when you’re craving something warm and satisfying.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 lb cooked chicken breast, shredded or cubed
• 8 oz egg noodles
• 2 tbsp butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup chicken broth
• 1 cup milk or heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Cook the Noodles:
   In a large pot of salted boiling water, cook the egg noodles according to package directions until al dente. Drain and set aside.
   
2. Sauté the Vegetables:
   In a large skillet, melt the butter over medium heat. Add the diced onion and carrots, sautéing until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
   
3. Make the Sauce:
   Pour in the chicken broth and milk, stirring to combine. Add the dried thyme, salt, and pepper. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5-7 minutes.
   
4. Add the Chicken and Noodles:
   Stir in the shredded chicken, cooked noodles, and frozen peas. Mix until everything is well-coated in the creamy sauce.
   
5. Add Cheese and Melt:
   Sprinkle the shredded cheddar and Parmesan cheese over the top, stirring until the cheeses are melted and the sauce is creamy.
   
6. Serve:
   Garnish with fresh parsley if desired. Serve hot and enjoy the comforting flavors of chicken pot pie in a quick noodle skillet!

Notes

Make It Extra Creamy: Substitute milk with heavy cream for an even richer sauce.

Add More Veggies: You can add corn, celery, or diced mushrooms for additional texture and flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.