Chicken Pot Pie Noodle Skillet

Here’s a cozy Chicken Pot Pie Noodle Skillet 🥘
All the comfort of pot pie—no crust, one pan.

Ingredients

• 2 tbsp butter or oil

• 1 small onion (chopped)

• 2 cloves garlic (minced)

• 2 cups cooked chicken (diced or shredded)

• 1–1½ cups mixed vegetables
  (carrots, peas, corn, green beans)

• 2 tbsp flour

• 1½ cups chicken broth

• ½ cup milk or cream

• 2 cups egg noodles (uncooked)

• 1 tsp dried thyme

• Salt & pepper

• Optional: parsley or a pinch of paprika

Instructions

1. Sauté

   • Melt butter in a large skillet over medium heat.

   • Cook onion until soft, add garlic (30 seconds).

2. Make the sauce

   • Stir in flour; cook 1 minute.

   • Gradually add broth and milk, stirring until smooth.

3. Add fillings

   • Stir in chicken, vegetables, thyme, salt & pepper.

4. Cook noodles

   • Add egg noodles, stir well.

   • Cover and simmer 10–12 minutes, stirring occasionally, until noodles are tender and sauce is creamy.

5. Finish

   • Taste and adjust seasoning.

   • Sprinkle with parsley if desired.

Tips

• Too thick? Add a splash of broth or milk.

• Rotisserie chicken works great.

• For extra “pot pie” flavor, add a tiny pinch of poultry seasoning.

Want a biscuit-topped, cheesy, or vegetarian version next?