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
- 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.
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
Ingredients
Equipment
Method
- **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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