Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet

Posted on February 5, 2025
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Love the comforting flavors of a classic chicken pot pie but don’t want to fuss with a pie crust? This Chicken Pot Pie Noodle Skillet is the perfect solution! It takes all the creamy, cozy goodness of pot pie filling and combines it with tender egg noodles for an easy, one-pan meal. With shredded chicken, hearty vegetables, and a rich, savory sauce, this dish is quick to make and guaranteed to be a family favorite. Perfect for busy weeknights or cozy weekends!

Ingredients

For the Skillet:

  • 8 ounces egg noodles (or pasta of choice)
  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 1 celery stalk, diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • 2 cups cooked shredded chicken (rotisserie chicken works great!)
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole milk (or half-and-half for extra creaminess)
  • 1 cup frozen peas
  • ½ cup shredded cheddar cheese (optional, for a cheesy twist)

Optional Toppings:

  • Crushed buttery crackers (like Ritz)
  • Fresh parsley, chopped

Instructions

Step 1: Cook the Noodles

  1. Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente.
  2. Drain and set aside.

Step 2: Sauté the Vegetables

  1. In a large skillet, melt the butter over medium heat.
  2. Add the diced onion, garlic, carrots, and celery, and sauté for 5–6 minutes until the vegetables are softened.

Step 3: Make the Sauce

  1. Sprinkle the flour over the vegetables and stir to coat. Cook for about 1 minute to remove the raw flour taste.
  2. Slowly pour in the chicken broth while stirring, followed by the milk. Stir well to avoid lumps.
  3. Add the salt, black pepper, thyme, and parsley, and simmer for 3–4 minutes, stirring occasionally, until the sauce thickens.

Step 4: Add Chicken and Peas

  1. Stir in the shredded chicken and frozen peas, and cook for another 2 minutes until heated through.
  2. If using, stir in the shredded cheddar cheese for a creamy, cheesy version.

Step 5: Combine Everything

  1. Add the cooked noodles to the skillet and toss gently to coat them in the creamy sauce.
  2. Cook for another 1–2 minutes to allow the flavors to blend.

Step 6: Serve and Enjoy

  1. Top with crushed buttery crackers for a crunchy texture.
  2. Garnish with chopped fresh parsley and serve warm!

Tips

  1. Use Rotisserie Chicken: A store-bought rotisserie chicken makes this dish even quicker to prepare!
  2. Make It Extra Creamy: Replace half of the milk with heavy cream for a richer texture.
  3. Shortcut with Frozen Veggies: Swap out the fresh carrots and celery for a frozen mixed vegetable blend to save time.
  4. Thicker Sauce? Add an extra tablespoon of flour if you prefer a thicker sauce.
  5. Crunchy Topping Options: Instead of crackers, try crushed puff pastry or toasted breadcrumbs for a pot-pie-like feel.

Storage Instructions

  1. Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  2. Freezing: This dish freezes well! Store in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
  3. Reheating: Warm on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. You can also reheat in the microwave in 30-second intervals.

Variations

  1. Turkey Pot Pie Noodles: Swap the chicken for leftover Thanksgiving turkey!
  2. Mushroom & Spinach Twist: Add sautéed mushrooms and baby spinach for an earthy flavor.
  3. Bacon Lover’s Upgrade: Stir in crispy bacon bits for extra smokiness.
  4. Low-Carb Version: Substitute zucchini noodles or cauliflower rice for the egg noodles.
  5. Gluten-Free Option: Use gluten-free noodles and replace the flour with cornstarch (use 1 tablespoon mixed with 2 tablespoons water).

Nutrition Details (Per Serving, Based on 6 Servings)

  • Calories: 390
  • Protein: 28g
  • Carbohydrates: 40g
  • Fat: 12g
  • Saturated Fat: 6g
  • Cholesterol: 75mg
  • Sodium: 550mg
  • Fiber: 3g
  • Sugar: 6g

FAQ

1. Can I use different pasta?
Yes! Egg noodles work best, but penne, rotini, or fusilli are great alternatives.

2. How do I prevent the noodles from getting soggy?
Cook them al dente and add them to the sauce just before serving to prevent overcooking.

3. Can I make this dish ahead of time?
Yes! Prepare everything in advance, but keep the noodles separate until ready to serve.

4. What can I serve with this?
Pair it with garlic bread, a side salad, or roasted vegetables for a complete meal.

5. Can I make this dairy-free?
Yes! Use unsweetened almond milk and a dairy-free butter substitute for a creamy yet dairy-free version.