Description
This Chicken Pot Pie Noodle Skillet is a one-pan comfort classic, blending the creamy, hearty goodness of a traditional pot pie with the simplicity of a quick noodle dish. Packed with tender chicken, vegetables, and a rich sauce, it’s a soul-warming dinner you’ll want on repeat.
Ingredients
10 ounces egg noodles
2 tablespoons unsalted butter
1 medium sweet onion, diced
2 cloves garlic, minced
1½ cups frozen peas and carrots, thawed
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup heavy cream
1½ cups cooked chicken breast, diced
Instructions
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Cook the egg noodles in a large pot of salted water until al dente according to package directions. Drain and set aside.
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In a large skillet over medium-high heat, melt the butter. Add the diced onion, minced garlic, and thawed peas and carrots. Season with salt and pepper. Sauté for 3–4 minutes until onions are softened and fragrant.
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Sprinkle the flour over the vegetable mixture and stir to coat evenly. Slowly pour in the chicken broth while stirring, then add the heavy cream. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes until the sauce is thickened.
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Add the cooked noodles and diced chicken to the skillet. Stir everything together until well combined and heated through. Adjust seasoning if necessary. Serve warm.
Notes
Use rotisserie chicken for a faster prep time.
Feel free to add mushrooms or substitute frozen mixed vegetables for variety.
Heavy cream can be replaced with half-and-half for a lighter version.
Best enjoyed fresh, but leftovers can be refrigerated and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American, Comfort Food