Chicken Pot Pie Noodle Skillet is an easy, one-pan dinner that brings all the creamy, comforting flavors of a traditional chicken pot pie—minus the crust and fuss. Instead of pie crust, this recipe uses tender egg noodles to soak up all that rich, savory sauce, creating a dish that’s hearty, quick, and incredibly satisfying. It’s a family-friendly meal that comes together in just about 30 minutes, making it perfect for busy weeknights. Whether you’re using leftover chicken or a rotisserie shortcut, this skillet dinner will hit the spot with minimal effort and maximum flavor.
What Makes This Dish Special?
This dish combines the soul-warming taste of pot pie filling with the ease of a noodle skillet. There’s no rolling, baking, or layering—just a creamy, veggie-packed sauce tossed with egg noodles and chicken, all made in one skillet. It’s comforting, efficient, and flexible enough to suit whatever’s in your fridge.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4–6
Ingredients
- 2 cups cooked chicken, shredded
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups chicken broth
- ½ cup milk
- 8 oz wide egg noodles
- ½ tsp dried thyme or poultry seasoning
- Salt and pepper, to taste
- Optional: ½ cup shredded cheddar or parmesan cheese
- Optional: Chopped parsley, for garnish
Instructions
1. Sauté the Aromatics
In a large deep skillet or sauté pan, melt the butter over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Add the Veggies and Sauce Base
Stir in the frozen mixed vegetables and cook for 2–3 minutes. Add the cream of chicken soup, chicken broth, milk, thyme, salt, and pepper. Stir until well combined and bring to a simmer.
3. Cook the Noodles
Stir in the uncooked egg noodles, making sure they are mostly submerged in the liquid. Reduce the heat to medium-low, cover the skillet, and cook for 10–12 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened. If needed, add a splash more broth or milk.
4. Stir in Chicken and Finish
Add the shredded cooked chicken to the skillet and stir to combine. Let it heat through for 2–3 minutes. If using cheese, stir it in now for extra richness. Taste and adjust seasoning if needed.
5. Serve and Garnish
Sprinkle with chopped parsley before serving. Dish up into bowls and enjoy warm.
Variations
- Turkey Twist: Substitute leftover turkey for the chicken.
- Cheesy Version: Add a blend of mozzarella and cheddar for a gooier skillet.
- Crispy Topping: Add crushed buttery crackers or breadcrumbs on top and broil for a minute or two.
- Herb Boost: Fresh thyme or rosemary takes the flavor up a notch.
- Low-Carb Option: Use spiralized zucchini or cooked cauliflower instead of noodles.
Equipment You’ll Need
- Large deep skillet with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Nutritional Information (Approx. Per Serving)
- Calories: ~420
- Carbohydrates: 35g
- Fat: 20g
- Protein: 25g
- Sugar: 4g
Storage Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: Best frozen without noodles; freeze the filling and boil fresh noodles when reheating.
- Reheating: Reheat gently on the stovetop or microwave with a splash of broth to loosen the sauce.
My Cooking Experience
This one-skillet meal has saved dinner more times than I can count. It’s especially handy on nights when I want something hearty and comforting without turning on the oven or making a mess. The egg noodles soak up the creamy sauce beautifully, and even the pickiest eaters love it. It’s like chicken pot pie, but cozier, creamier, and way easier.
Conclusion
Chicken Pot Pie Noodle Skillet is a one-pan wonder that delivers big comfort food vibes with half the work. Creamy, savory, and packed with tender chicken and veggies, it’s everything you love about pot pie—no crust required. It’s a must-try for quick weeknight meals, cozy weekends, or anytime you crave classic comfort with a twist.
chicken pot pie noodle skillet
Ingredients
Method
- In a large deep skillet or sauté pan, melt the butter over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the frozen mixed vegetables and cook for 2–3 minutes. Add the cream of chicken soup, chicken broth, milk, thyme, salt, and pepper. Stir until well combined and bring to a simmer.
- Stir in the uncooked egg noodles, making sure they are mostly submerged in the liquid. Reduce the heat to medium-low, cover the skillet, and cook for 10–12 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened. If needed, add a splash more broth or milk.
- Add the shredded cooked chicken to the skillet and stir to combine. Let it heat through for 2–3 minutes. If using cheese, stir it in now for extra richness. Taste and adjust seasoning if needed.
- Sprinkle with chopped parsley before serving. Dish up into bowls and enjoy warm.
Notes
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: Best frozen without noodles; freeze the filling and boil fresh noodles when reheating.
