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chicken pot pie noodle skillet
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chicken pot pie noodle skillet

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
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: chicken
Calories: 420
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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. 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.
Reheating: Reheat gently on the stovetop or microwave with a splash of broth to loosen the sauce.