When life gets busy (and trust me, I know it does—three kids and a never-ending laundry pile over here!), there’s nothing like a one-pan dinner that tastes like home. This Chicken Pot Pie Noodle Skillet takes everything you love about traditional chicken pot pie—tender chicken, creamy sauce, and cozy veggies—and swaps the crust for soft egg noodles. It’s hearty, creamy, and ready in just 25 minutes. Perfect for those evenings when everyone’s hungry now.
Table of Contents
Why You’ll Love This Chicken Pot Pie Noodle Skillet
If you grew up loving the golden crust and creamy filling of chicken pot pie, this version will feel like a warm hug in a bowl.
- Quick and easy: Done in under 30 minutes.
- One pan wonder: Fewer dishes mean more family time.
- Family-approved: Even picky eaters clean their plates.
- Customizable: Use rotisserie chicken or leftover veggies.
It’s like comfort food’s quicker, weeknight-friendly cousin.
What Does Chicken Pot Pie Noodle Skillet Taste Like?
Imagine buttery egg noodles tangled in a silky sauce that tastes just like the inside of your favorite chicken pot pie—savory, creamy, and a little nostalgic. The sweetness of carrots, the earthiness of peas, and the soft bite of onions all mingle perfectly with tender chicken. It’s cozy, balanced, and comforting without being heavy.
Ingredients You’ll Need for Chicken Pot Pie Noodle Skillet
Let’s talk about the real heart of this dish—the ingredients. What I love most about this Chicken Pot Pie Noodle Skillet is that it uses simple, everyday pantry and fridge staples, yet the final dish tastes like something you’d find in a cozy countryside kitchen on a chilly evening. The best part? You probably have most of these ingredients on hand right now.
Here’s what you’ll need and a few notes on how each one makes this meal come together like magic:
- 10 ounces egg noodles:
These noodles are the backbone of this recipe. They replace the traditional pie crust and soak up the creamy sauce beautifully. I recommend using wide egg noodles for that perfect texture—soft but still with a little bite. If you’re gluten-free, you can easily substitute with your favorite gluten-free pasta. - 2 tablespoons unsalted butter:
Butter gives the sauce its rich, homey flavor and helps sauté the veggies to golden perfection. I prefer unsalted butter so I can control the seasoning later. If you’ve ever made my Creamy Chicken Cordon Bleu, you already know butter is the secret to that deep, comforting flavor. - 1 medium sweet onion, diced:
Sweet onions add a gentle sweetness that balances the richness of the cream sauce. If you only have yellow or white onions, they’ll work just fine, but sweet onions bring that “just right” mellow flavor to this skillet meal. - 2 cloves garlic, minced:
Because let’s face it—no cozy chicken dish is complete without garlic. It enhances the savory base and brings a warm aroma that fills your kitchen with that Sunday dinner at Grandma’s feeling. - 1 ½ cups frozen peas and carrots, thawed:
These two classic veggies give the Chicken Pot Pie Noodle Skillet its nostalgic “pot pie” identity. They bring sweetness, color, and texture, making every bite vibrant and balanced. You can also toss in corn or green beans if you want a little extra veggie power. I often mix in a handful of spinach at the end for a fresh, nutritious twist (like I do in my Creamy Garlic Mushroom Spinach Chicken). - ½ teaspoon coarse salt and ¼ teaspoon black pepper:
Simple seasonings that make a world of difference. Don’t skip the salt—it’s key to bringing out all the flavors in this creamy sauce. You can always add more at the end to taste. - 2 tablespoons all-purpose flour:
This is what thickens the sauce to that luscious, silky texture that coats every noodle perfectly. Cook it for a minute before adding liquids to remove any raw taste. - 1 cup low-sodium chicken broth:
The broth adds depth to the dish and helps create that creamy base without it feeling too heavy. I always keep homemade chicken broth in my freezer, but store-bought works perfectly fine. If you love broth-based comfort meals, try my Homemade Chicken Noodle Soup next—it’s a classic. - 1 cup heavy cream:
The star of the sauce! It gives the dish its dreamy richness and smooth texture. If you prefer something lighter, you can swap in half-and-half or whole milk, but heavy cream creates that comforting, indulgent flavor that makes this recipe so satisfying. - 1 ½ cups cooked chicken breast, cubed:
The protein that ties everything together. You can use freshly cooked chicken, leftover roasted chicken, or even shredded rotisserie chicken. It’s a great way to make use of leftovers from a previous meal. The chicken soaks up the creamy sauce and adds heartiness that makes this dish a complete meal in one skillet. - Optional garnish – chopped parsley or thyme:
Fresh herbs brighten up the final dish and give a pop of color. It’s that finishing touch that makes your skillet look (and taste) like it came straight out of a farmhouse kitchen.
A Little Ingredient Wisdom
What makes the Chicken Pot Pie Noodle Skillet so special isn’t just the creamy sauce—it’s how these humble ingredients come together to make something deeply comforting. Every bite brings nostalgia, like your favorite pot pie but reimagined for weeknights when time isn’t on your side.
You can make small tweaks based on what’s in your fridge—add mushrooms for umami, substitute turkey after Thanksgiving, or sneak in extra veggies for your kids. This recipe is forgiving, flexible, and full of flavor—just how I like my comfort food.
If you enjoy skillet-style dinners that deliver big comfort with minimal cleanup, you’ll also love my Creamy Pepperoncini Chicken Skillet—it’s another reader favorite that checks all the same cozy, creamy boxes.
How to Make Chicken Pot Pie Noodle Skillet (Step-by-Step)
Alright friend, let’s roll up our sleeves and get this comforting Chicken Pot Pie Noodle Skillet going. The beauty of this recipe is how quickly it comes together—just a handful of ingredients, one skillet, and less than 30 minutes from start to finish. If you can boil noodles and stir a sauce, you’re golden.
This step-by-step guide will walk you through each part so you end up with creamy, cozy perfection every single time.
Step 1: Cook the Egg Noodles
Start by bringing a large pot of salted water to a rolling boil. Add your egg noodles and cook them just until al dente—meaning they’re tender but still have a slight bite. This usually takes about 6 to 7 minutes, depending on the brand.
Drain the noodles and toss them with a small pat of butter to prevent sticking. Set them aside while you build the creamy base.
Jessica’s Tip: Don’t overcook the noodles—they’ll continue to soften once added to the sauce later. The goal here is tender, not mushy. If you’ve made my Chicken Spaghetti, you already know the importance of that perfect pasta texture.
Step 2: Sauté the Aromatics and Vegetables
In a large, deep skillet, melt the butter over medium heat. Once it’s sizzling gently, toss in the diced onion and minced garlic. Stir frequently and cook for 2 to 3 minutes, until the onion turns soft and translucent and the garlic fills your kitchen with that unmistakable, mouthwatering aroma.
Next, add your peas and carrots. Season with salt and black pepper, and cook for another 2 minutes, just until the veggies start to warm through and soften slightly.
At this point, your kitchen will smell like something out of a cozy farmhouse kitchen—a buttery, savory blend that hints at what’s to come.
Step 3: Build the Creamy Sauce Base
Now for the part that gives the Chicken Pot Pie Noodle Skillet its signature richness. Sprinkle the flour evenly over your sautéed vegetables. Stir constantly for about 30 to 45 seconds, letting the flour absorb the butter and coat everything evenly. This is your “roux,” the thickening base for that luscious sauce.
Slowly pour in the chicken broth, whisking as you go to prevent lumps. Once it’s combined, stir in the heavy cream. Bring the mixture to a gentle boil, then reduce to a simmer.
Let it bubble lightly for about 5 minutes, stirring often, until the sauce thickens and coats the back of your spoon.
Jessica’s Tip: If you’ve made my Creamy Chicken Alfredo Tortellini Soup, you know this simmering stage is where all that creamy magic happens. Don’t rush it—just give it a few minutes to thicken naturally.
Step 4: Add the Chicken and Noodles
Now it’s time to bring everything together. Add your cooked chicken breast (cubed or shredded) into the creamy sauce and stir gently to coat. Then, add the drained egg noodles.
Use a wooden spoon or tongs to fold everything together so the noodles are fully covered in that smooth, velvety sauce. This is where the dish transforms into that irresistible skillet comfort meal we love.
Taste the sauce and adjust the seasoning—add a pinch more salt, a crack of black pepper, or even a dash of garlic powder if you want extra depth.
If you enjoy skillet dinners that feel like comfort in every bite, you might also love my Smothered Sour Cream Chicken. It has that same creamy, satisfying vibe that wins over the whole family.
Step 5: Simmer and Serve Hot
Turn the heat down to low and let your Chicken Pot Pie Noodle Skillet simmer gently for another 2 to 3 minutes. This final simmer allows the noodles to soak up some of the sauce, making every forkful creamy and flavorful.
Once the sauce has thickened to your liking, sprinkle over some fresh parsley or thyme for a burst of color and freshness.
Serve hot, straight from the skillet—it’s rustic, cozy, and absolutely perfect for busy weeknights when everyone’s craving something homey.
Step 6: Optional Add-Ons
Want to take your Chicken Pot Pie Noodle Skillet up a notch? Try these ideas:
- Add a handful of shredded cheddar or parmesan at the end for a cheesy finish.
- Stir in a spoonful of cream cheese for extra silkiness.
- For a fall twist, add a cup of diced mushrooms—similar to my Cozy White Bean Mushroom Stew.
Jessica’s Final Notes
This dish is the definition of comfort made simple. You get all the flavors of chicken pot pie without fussing over dough or waiting on oven time. Everything comes together in one skillet, making cleanup a breeze.
And here’s the secret—this Chicken Pot Pie Noodle Skillet actually tastes even better the next day. The sauce thickens slightly overnight, clinging to the noodles even more, making it perfect for lunch leftovers.
If you love recipes that feel hearty and homemade but don’t take hours to pull off, check out my Chicken Stuffing Bake next. It’s another family favorite that’s rich, creamy, and packed with the same comforting flavors we all crave.
Tips and Tricks for the Perfect Chicken Pot Pie Noodle Skillet
- Use leftover chicken: Rotisserie chicken or yesterday’s baked chicken works perfectly.
- Thicken it right: If the sauce feels too thin, simmer an extra minute—it’ll thicken as it cools.
- Add flavor: Stir in a pinch of dried thyme or poultry seasoning for that classic “pot pie” depth.
- Don’t skip the salt: Cream-based sauces need proper seasoning to shine.
- Freezer tip: This dish freezes well in individual portions for up to 2 months.
Personal note: I first made this on a night when my kids were begging for “something creamy like Grandma’s pie but faster.” Let’s just say this became a fast favorite—and it’s been in the weeknight rotation ever since.
Storage for Chicken Pot Pie Noodle Skillet
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or milk and warm over low heat until creamy again. Freezes beautifully for quick lunches or dinners.
FAQs
Can I use milk instead of cream?
Yes! Whole milk works fine, though the sauce will be a little lighter.
Can I add other veggies?
Absolutely—corn, green beans, or even spinach make great additions.
Can I make this ahead of time?
Yes, prepare up to step 4, then reheat gently and toss in fresh noodles before serving.
Conclusion
This Chicken Pot Pie Noodle Skillet is the weeknight hero your kitchen’s been waiting for—quick, creamy, and comforting without the fuss of rolling out crust. Whether it’s a chilly evening or just one of those “what’s-for-dinner?” nights, this recipe will wrap your family in warmth and nostalgia with every bite.
If you loved this, you might also enjoy my Stuffing Chicken Casserole Recipe or cozy Crock Pot Cheeseburger Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Chicken Pot Pie Noodle Skillet – A Cozy, Creamy 25-Minute Comfort Classic
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6
- Category: Skillet
- Method: Stovetop
- Cuisine: American
Description
This Chicken Pot Pie Noodles recipe is like chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal!
Ingredients
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 & 1/2 cups frozen peas and carrots, thawed
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 & 1/2 cups cooked chicken breast, cut into small cubes
Instructions
1. Cook noodles al dente, according to package directions.
2. In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent.
3. Stir in the flour until combined and no white patches remain.
4. Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
5. Drain the pasta and add to the skillet, along with the chopped chicken. Toss to combine.
6. Taste and season with a touch more salt and pepper, if necessary. Serve hot and enjoy!
Notes
Feel free to use different frozen/thawed veggies of your choice, and baked chicken breast or rotisserie.
Storage and freezer information is included in the article.
