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Chicken Pot Pie Noodle Skillet
About This Recipe
The Chicken Pot Pie Noodle Skillet brings together all the comforting flavors of a traditional pot pie — creamy sauce, tender chicken, and hearty vegetables — but in a quick, one-pan noodle version. It skips the pie crust entirely while preserving the rich, homestyle taste you love. This dish is creamy, satisfying, and ideal for busy weeknights when you want comfort food without the fuss of baking a pie.
Servings & Time
Serves: 4–6 people
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 cups cooked chicken (shredded or diced)
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 can (10.5 oz) cream of chicken soup
- 3 cups wide egg noodles (uncooked)
- 1 cup frozen peas and carrots (thawed slightly)
- 1/2 cup frozen corn (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan or shredded cheddar (optional for topping)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1 — Sauté aromatics
In a large skillet or sauté pan, melt butter and olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
Step 2 — Build the base
Add shredded chicken to the skillet, stirring it into the onion and garlic mixture. Sprinkle with salt, pepper, garlic powder, and thyme to season evenly.
Step 3 — Add liquids and noodles
Pour in the chicken broth, milk, and cream of chicken soup. Stir until everything is combined into a smooth sauce. Add the uncooked egg noodles directly into the mixture, pressing them down so they’re submerged in liquid.
Step 4 — Simmer until noodles are tender
Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and cook for about 10–12 minutes, stirring occasionally, until the noodles are soft and the sauce has thickened. If the mixture becomes too thick before the noodles are done, add a splash of extra broth or milk.
Step 5 — Add vegetables
Stir in the peas, carrots, and corn. Let the skillet simmer uncovered for 3–5 more minutes until the vegetables are heated through and tender.
Step 6 — Finish and serve
Once the sauce reaches a creamy consistency and coats the noodles, remove from heat. If desired, sprinkle cheese over the top and let it melt from the residual heat. Garnish with fresh parsley and serve warm.
Tips for the Best Chicken Pot Pie Noodle Skillet
- Use rotisserie chicken: It saves time and adds extra flavor.
- Don’t overcook noodles: Keep them slightly al dente since they’ll continue absorbing sauce after cooking.
- Adjust the creaminess: Add more milk for a looser sauce or let it simmer longer for a thicker texture.
- Vegetable flexibility: You can add green beans, mushrooms, or celery for variation.
- Season to taste: Since cream soups and broths vary in salt content, taste before adding extra salt.
Serving Suggestions
Pair this dish with a crisp green salad or roasted vegetables for balance. Freshly baked biscuits or garlic bread also make excellent sides. For a Southern-style dinner, serve with sweet tea or a light fruit dessert.
Nutrition (Approximate per serving)
- Calories: 420
- Protein: 28 g
- Carbohydrates: 38 g
- Fat: 15 g
- Sodium: 780 mg
- Fiber: 3 g
Final Thoughts
The Chicken Pot Pie Noodle Skillet is everything you love about pot pie — hearty, creamy, and comforting — without the need for pie crust or baking. It’s a family-friendly dinner that delivers the warmth of a homemade meal with the convenience of a one-pan dish. Whether you’re feeding a crowd or meal-prepping for the week, this recipe is guaranteed to be a repeat favorite.