Chicken Pot Pie Noodle Skillet gives you the creamy chicken-and-vegetable flavor of pot pie without making pastry or waiting on a casserole to bake. Egg noodles, tender chicken, peas and carrots, onion, garlic, broth, and cream all come together in one skillet for an easy weeknight dinner.
Why You’ll Love This Chicken Pot Pie Noodle Skillet
This is a good recipe to keep in rotation when you want something warm and comforting but do not want a long prep list. The sauce thickens quickly, the vegetables cook in the same skillet, and using already-cooked chicken keeps the dinner moving.
- Fast: It comes together in about 30 minutes.
- Good for leftovers: Rotisserie chicken or leftover cooked chicken works well.
- One creamy skillet: The sauce, vegetables, noodles, and chicken finish together.
- Family-friendly: The flavors are mild, familiar, and easy to serve.
Ingredient Notes
Egg noodles: Cook them just to al dente before they go into the skillet. They continue softening in the hot cream sauce, so fully cooking them first can leave the finished dish too soft.
Cooked chicken: Cubed chicken breast works well, but shredded rotisserie chicken is an easy shortcut.
Peas and carrots: Thawed frozen vegetables keep the prep simple and give the skillet that classic pot pie flavor.
Heavy cream and chicken broth: The broth adds savory flavor while the cream gives the sauce its rich texture. Flour thickens the mixture so it coats the noodles instead of pooling at the bottom of the pan.
Tips for the Best Creamy Noodle Skillet
- Do not overcook the noodles. Drain them while they still have a little bite.
- Cook the flour briefly. Stir it into the vegetables before adding liquid so the sauce does not taste floury.
- Simmer, do not aggressively boil. Once the cream goes in, moderate heat helps the sauce stay smooth.
- Add the chicken near the end. Since it is already cooked, it only needs enough time to heat through.
Ingredients
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 1/2 cups frozen peas and carrots, thawed
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken breast, cut into small cubes
- Salt and pepper to taste
How to Make Chicken Pot Pie Noodle Skillet
- Cook the egg noodles al dente according to the package directions. Drain and set aside.
- Melt the butter in a large skillet over medium-high heat.
- Add the onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper and cook for about 3 minutes, until the onion begins to soften.
- Stir in the flour until the vegetables are evenly coated.
- Pour in the chicken broth and heavy cream. Bring the mixture to a gentle boil, then reduce to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce thickens.
- Add the drained noodles and cooked chicken. Stir gently until everything is coated in the sauce and heated through.
- Taste, adjust the salt and pepper, and serve hot.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles absorb sauce as they sit, so stir in a splash of milk or chicken broth when reheating. Warm gently on the stovetop or in the microwave until hot.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Rotisserie chicken is one of the easiest shortcuts for this recipe. Add it at the end so it warms through without drying out.
Why did my sauce get too thick?
The noodles continue absorbing liquid after they are added. If the skillet gets thicker than you like, loosen it with a small splash of broth or milk.
More Easy Chicken Dinners
For more comforting meals, try Chicken Pot Pie Soup, Chicken Pot Pie Bake with Biscuits, Chicken Noodle Soup, or browse more easy pasta recipes and chicken recipes.
