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Chicken Pot Pie Noodles Skillet

Chicken Pot Pie Noodles Skillet is a one-pan dinner that combines the creamy, hearty flavors of a classic chicken pot pie with the convenience of noodles. Perfect for busy weeknights, this dish is cozy, satisfying, and ready in under 30 minutes!

Kitchen Equipment Needed

  • Large skillet with lid
  • Wooden spoon or spatula
  • Cutting board and knife
  • Measuring cups and spoons

Ingredients

2 tbsp unsalted butter
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 tsp dried parsley
3 cups cooked chicken, shredded (rotisserie chicken works well)
2 cups egg noodles, uncooked
1 cup frozen peas
1/2 cup heavy cream (optional, for extra creaminess)

Directions

  1. Sauté the Vegetables: Melt butter in a large skillet over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
  2. Make the Sauce: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute. Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps.
  3. Season: Stir in salt, pepper, thyme, and parsley. Bring the mixture to a simmer and cook until slightly thickened, about 2-3 minutes.
  4. Add the Noodles: Stir in the egg noodles, ensuring they are submerged in the liquid. Cover the skillet with a lid and cook over medium heat for 8-10 minutes, stirring occasionally, until the noodles are tender.
  5. Add Chicken and Peas: Stir in the cooked chicken and frozen peas. If desired, add heavy cream for extra richness. Cook for 2-3 more minutes, until heated through.
  6. Serve: Remove from heat and serve hot, garnished with fresh parsley if desired.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Nutrition (Per Serving, based on 6 servings)

Calories: 350
Protein: 25g
Carbohydrates: 25g
Fat: 15g
Sugar: 4g

Expert Tips

Rotisserie Chicken Shortcut: Use pre-cooked rotisserie chicken to save time and add flavor.

Don’t Overcook Noodles: Keep an eye on the noodles as they cook to prevent them from becoming mushy.

Make It Your Own: Add diced potatoes, mushrooms, or green beans for extra heartiness.

FAQs

Can I use a different type of pasta?
Yes, small pasta shapes like bow ties, rotini, or shells work well in this recipe. Adjust cooking time as needed.

Can I make this dairy-free?
Substitute milk and heavy cream with unsweetened almond milk or coconut milk, and use olive oil instead of butter.

How do I thicken the sauce if it’s too thin?
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the skillet. Cook until thickened.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheating: Reheat in a skillet over low heat with a splash of milk or broth to loosen the sauce.

Substitutions & Variations

Gluten-Free: Use gluten-free flour and pasta for a celiac-friendly version.

Vegetarian: Replace chicken with mushrooms or chickpeas and use vegetable broth.

Cheese Lovers: Stir in 1/2 cup of shredded Parmesan or cheddar cheese for a cheesy twist.

Chicken Pot Pie Noodles Skillet

Chicken Pot Pie Noodles Skillet is a one-pan dinner that combines the creamy, hearty flavors of a classic chicken pot pie with the convenience of noodles. Perfect for busy weeknights, this dish is cozy, satisfying, and ready in under 30 minutes!
Print Recipe Pin Recipe

Equipment

  • - Large skillet with lid
  • - Wooden spoon or spatula
  • - Cutting board and knife
  • Measuring cups and spoons

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried parsley
  • 3 cups cooked chicken shredded (rotisserie chicken works well)
  • 2 cups egg noodles uncooked
  • 1 cup frozen peas
  • 1/2 cup heavy cream optional, for extra creaminess

Instructions
 

  • **Sauté the Vegetables:** Melt butter in a large skillet over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
  • **Make the Sauce:** Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute. Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps.
  • **Season:** Stir in salt, pepper, thyme, and parsley. Bring the mixture to a simmer and cook until slightly thickened, about 2-3 minutes.
  • **Add the Noodles:** Stir in the egg noodles, ensuring they are submerged in the liquid. Cover the skillet with a lid and cook over medium heat for 8-10 minutes, stirring occasionally, until the noodles are tender.
  • **Add Chicken and Peas:** Stir in the cooked chicken and frozen peas. If desired, add heavy cream for extra richness. Cook for 2-3 more minutes, until heated through.
  • **Serve:** Remove from heat and serve hot, garnished with fresh parsley if desired.

 

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