If you love chicken pot pie but don’t want to fuss with pie crust, then this Chicken Pot Pie Noodle Skillet is the perfect solution! Tender egg noodles, juicy chicken, and a creamy, savory sauce come together in one pan for an easy, comforting meal.
This dish has all the classic flavors of pot pie—hearty vegetables, creamy sauce, and shredded chicken—but it’s much quicker to make. It’s a perfect weeknight dinner that the whole family will love!
Why This Recipe Works
- One-pan recipe = less cleanup!
- All the flavors of chicken pot pie without the need for a crust.
- Egg noodles make it extra cozy and satisfying.
- Ready in under 30 minutes, perfect for busy nights.
Ingredients You’ll Need
(Serves 4-6 | Prep Time: 10 minutes | Cook Time: 20 minutes)
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 2 cups chicken broth
- 1 cup heavy cream or whole milk
- 1 cup frozen peas
- 8 ounces egg noodles
- 1 cup shredded cheddar cheese (optional, for extra creaminess)
- Fresh parsley, for garnish
How to Make Chicken Pot Pie Noodle Skillet (Step-by-Step)
1. Sauté the Vegetables
In a large deep skillet or pan, melt the butter over medium heat. Add the onion, garlic, carrots, and celery, and cook for 5 minutes, until softened.
2. Add the Chicken and Seasonings
Stir in the salt, pepper, and dried thyme. Add the shredded chicken and cook for another 1-2 minutes.
3. Simmer the Sauce
Pour in the chicken broth and heavy cream. Stir everything together and bring to a gentle simmer.
4. Cook the Noodles
Add the egg noodles directly to the skillet. Stir well and let them cook in the sauce for 10-12 minutes, stirring occasionally until tender.
5. Add the Peas and Cheese (Optional)
Stir in the frozen peas and cook for another 2 minutes. If using, sprinkle shredded cheddar cheese over the top and let it melt.
6. Serve and Enjoy!
Remove from heat, sprinkle with fresh parsley, and serve warm. Enjoy this cozy, creamy, and delicious meal!
Pro Tips for the Best Chicken Pot Pie Noodle Skillet
- Use rotisserie chicken to save time!
- Don’t overcook the noodles—they’ll continue to absorb liquid even after cooking.
- Want a thicker sauce? Stir in 1 tablespoon of flour before adding the broth.
- Make it extra cheesy by adding a sprinkle of Parmesan before serving.
What to Serve With This Dish
This one-pan meal is satisfying on its own, but here are some great sides:
- Garlic bread or biscuits – to soak up the creamy sauce.
- Side salad – a light, fresh contrast to the rich dish.
- Steamed or roasted vegetables – like broccoli or green beans for extra nutrition.
FAQs (From My Kitchen to Yours)
Q: Can I make this ahead of time?
A: Yes! Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or milk to keep it creamy.
Q: Can I use a different type of pasta?
A: Absolutely! Penne, rotini, or even bowtie pasta will work—just adjust the cooking time as needed.
Q: Can I make it dairy-free?
A: Yes! Use coconut milk or a dairy-free cream alternative and skip the cheese.
Q: Can I freeze leftovers?
A: This dish is best fresh, but you can freeze it in an airtight container for up to 2 months. Reheat on the stovetop with a little extra liquid.
Why You’ll Love This Recipe
This Chicken Pot Pie Noodle Skillet is a warm, creamy, and satisfying meal that’s quick, easy, and made in just one pan. Whether you’re feeding a hungry family or just craving some homemade comfort food, this dish will hit the spot every time!
Try it out and let me know how you like it! Did you add any extra veggies or a cheesy twist? However you make it, this recipe is guaranteed to be a favorite. Happy cooking!
Chicken Pot Pie Noodle Skillet – A Creamy One-Pan Dinner
Ingredients
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons dried thyme
- 1 cup heavy cream or whole milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese (optional)
- 1 tablespoon flour
- 2 cups cooked chicken, diced
- 3 cups egg noodles
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 tablespoon olive oil
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the diced carrots and celery, and sauté until softened, about 5 minutes.
- Stir in the cooked chicken and season with salt, pepper, and thyme.
- Sprinkle the flour over the mixture and stir to combine, cooking for an additional 1-2 minutes.
- Pour in the chicken broth and bring to a boil.
- Add the egg noodles and reduce the heat to a simmer. Cook until the noodles are tender, about 8-10 minutes.
- Stir in the heavy cream (or milk) and frozen peas, cooking until heated through.
- Add the cheddar cheese, if using, and stir until melted.
- Serve warm and enjoy your one-pan meal!
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