Chicken Pot Pie Noodle Skillet

Ohhh yes! 🍗🥕🍜 Chicken Pot Pie Noodle Skillet—all the cozy, creamy flavors of classic chicken pot pie, but faster and in one pan with noodles instead of a crust. Comfort food heaven in under an hour!

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🍗 Chicken Pot Pie Noodle Skillet

Ingredients (Serves 4–6)

• 2 tbsp butter or oil

• 1 lb (450 g) boneless chicken breast or thighs, diced

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 3 cups chicken broth

• 1 cup milk or cream

• 2 tsp Italian seasoning (or thyme + parsley)

• Salt and pepper, to taste

• 8 oz (225 g) egg noodles or pasta of choice

• 1 cup frozen peas

• 2 tbsp flour (for thickening)

• Optional: shredded cheddar or Parmesan for topping

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Instructions

1. Cook the chicken

1. Heat butter or oil in a large skillet over medium heat.

2. Add chicken pieces, season with salt and pepper, and cook until lightly browned and nearly cooked through. Remove and set aside.

2. Sauté vegetables

1. In the same skillet, sauté onion, carrots, celery, and garlic until softened (about 5–6 minutes).

3. Make the creamy sauce

1. Sprinkle flour over vegetables and stir for 1–2 minutes to cook the raw flour taste.

2. Slowly whisk in chicken broth and milk, scraping up any browned bits from the pan.

3. Add Italian seasoning, salt, and pepper. Bring to a simmer until slightly thickened.

4. Cook the noodles

1. Add uncooked noodles to the skillet. Stir to combine.

2. Cover and simmer 8–12 minutes (depending on noodle type), stirring occasionally, until noodles are tender.

5. Add chicken and peas

• Return chicken to the skillet along with frozen peas.

• Cook another 2–3 minutes until heated through and creamy.

6. Optional: add cheese

• Sprinkle shredded cheese on top and cover for 1–2 minutes to melt.

7. Serve

• Serve hot, straight from the skillet.

• Garnish with fresh parsley if desired.

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Tips & Variations

• Make it extra creamy: Use half-and-half or heavy cream instead of milk.

• Vegetable swap: Corn, green beans, or mushrooms work beautifully.

• Make ahead: You can prep the veggies and chicken ahead, then just cook noodles and assemble at mealtime.

• One-pot shortcut: Use pre-cooked rotisserie chicken to cut time in half.

This dish is creamy, comforting, and all-in-one, like chicken pot pie without the fuss of a crust 🥰

I can also give a stovetop version that’s ready in 30 minutes flat, super quick for busy weeknights. Do you want me to do that?