Chicken Pot Pie Noodle Skillet Recipe

Introduction

Chicken Pot Pie Noodle Skillet is a comforting, creamy one-pan meal that combines tender chicken, veggies, and egg noodles in a savory sauce. It’s a quick and satisfying twist on the classic pot pie, perfect for busy weeknights.

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. Step 1: Cook the egg noodles al dente according to the package directions. Drain and set aside.
2. Step 2: In a large skillet, melt the butter over medium-high heat. Add the diced onion, minced garlic, and thawed peas and carrots. Season with salt and pepper. Cook for about 3 minutes until the onions are soft and translucent.
3. Step 3: Sprinkle the flour over the vegetables and stir well until fully combined and no white patches remain.
4. Step 4: Pour in the chicken broth and heavy cream. Bring the mixture to a boil, then reduce the heat to a simmer. Stir occasionally and cook until the sauce thickens, about 5 minutes.
5. Step 5: Add the drained noodles and cubed chicken to the skillet. Toss everything together until evenly coated in the sauce.
6. Step 6: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy!

Tips & Variations

• Use rotisserie chicken for a quick shortcut.
• Swap out peas and carrots for your favorite veggies like green beans or corn.
• For a lighter version, substitute half-and-half for heavy cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Chicken Pot Pie Noodle Skillet?

While it’s possible to freeze this dish, the noodles may become mushy upon thawing. It’s best to freeze the sauce and chicken separately, then cook fresh noodles when ready to serve.

What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half, whole milk with a tablespoon of butter, or a non-dairy creamer for a lighter or dairy-free option.

Chicken Pot Pie Noodle Skillet Recipe

Print Recipe

★★★★★

4.8 from 53 reviews

This Chicken Pot Pie Noodle Skillet is a comforting, creamy dish that combines tender cooked chicken, peas and carrots, and egg noodles in a rich, savory sauce. Cooked entirely in a skillet, it delivers all the flavors of a classic chicken pot pie in a quick and easy one-pan meal perfect for weeknights.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 10 ounces egg noodles

Vegetables and Aromatics

• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups frozen peas and carrots, thawed

Wet Ingredients

• 2 tablespoons unsalted butter
• 1 cup low-sodium chicken broth
• 1 cup heavy cream

Protein

• 1 1/2 cups cooked chicken breast, cut into small cubes

Seasonings and Thickener

• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour

Instructions

1. Cook the noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain and set aside.
2. Sauté vegetables: 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. Cook, stirring often, until the onions become soft and translucent, about 3 minutes.
3. Add flour for thickening: Sprinkle the all-purpose flour over the vegetables in the skillet. Stir continuously until the flour is fully incorporated and there are no visible white patches, which helps create a roux to thicken the sauce.
4. Add liquids and simmer: Gradually pour in the chicken broth and heavy cream while stirring. Bring the mixture to a boil, then reduce heat to a simmer. Continue stirring occasionally until the sauce thickens, about 5 minutes.
5. Combine pasta and chicken: Add the drained noodles and cubed cooked chicken breast directly into the skillet. Toss everything together to evenly coat the noodles and chicken in the creamy sauce.
6. Final seasoning and serve: Taste the dish and adjust the seasoning with additional salt and pepper if needed. Serve the Chicken Pot Pie Noodle Skillet hot for a comforting meal.

Notes

• Use freshly cooked chicken breast or leftover rotisserie chicken for convenience.
• For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
• Ensure the flour is well incorporated to avoid lumps in the sauce.
• This recipe can be made vegetarian by substituting chicken with tofu and using vegetable broth.
• Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.

Keywords: chicken pot pie, egg noodle skillet, creamy chicken pasta, one pan dinner, comfort food, easy chicken recipe