If you adore the comforting flavors of classic chicken pot pie but are craving a quicker, more casual twist, this Chicken Pot Pie Noodle Skillet Recipe is exactly what you need in your dinner rotation. It combines tender chicken, vibrant vegetables, and creamy sauce all tossed with perfectly cooked noodles — delivering every bit of that nostalgic, hearty goodness without the fuss of a crust. Whether it’s a busy weeknight or a cozy weekend meal, this skillet recipe serves up warmth and satisfaction in just about 25 minutes.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish sing. Each element plays a vital role, bringing its unique flavor, texture, and color to the skillet, ensuring every bite is a delightful harmony.
- 10 ounces noodles: Choose your favorite pasta shape that cooks quickly and holds sauce well, like egg noodles or small shells.
- 2 tablespoons butter: Adds richness and helps soften the veggies to build that cozy base flavor.
- 1 medium onion: Provides a sweet, savory foundation once sautéed.
- 2 cloves garlic: Infuses the dish with aromatic depth, balancing the creamy broth.
- 1 1/2 cups peas and carrots mix: A colorful veggie duo that adds subtle sweetness and a tender bite.
- 1/2 teaspoon salt: Essential for seasoning and enhancing all flavors.
- 1/4 teaspoon black pepper: Gives a gentle hint of warmth and spice.
- 2 tablespoons all-purpose flour: The thickening agent that transforms the broth into a luscious sauce.
- 1 cup chicken broth: Adds savory depth and keeps the sauce light yet flavorful.
- 1 cup heavy cream: Brings indulgent creaminess to coat every noodle and veggie perfectly.
- 1 1/2 cups cooked shredded chicken: Tender protein that makes this one-pan meal hearty and satisfying.
How to Make Chicken Pot Pie Noodle Skillet Recipe
Step 1: Cook Noodles
Start by cooking the noodles until they’re al dente, following your package instructions carefully. This texture is key because the noodles will finish cooking once mixed into the sauce, preventing any mushiness. Once done, drain them well and set aside.
Step 2: Sauté Vegetables
In a large skillet, melt the butter over medium-high heat, then toss in chopped onion, minced garlic, and the peas and carrots mix. Season with salt and pepper to taste. Stir and cook until the onion becomes soft and translucent, releasing a sweet aroma that’s the hallmark of great flavor building. Then sprinkle in the flour and stir it through the mixture, which will help thicken the sauce beautifully.
Step 3: Add Liquid
Next, pour in the chicken broth and heavy cream. Bring the skillet to a boil briefly, then reduce the heat and let it simmer. This is where the magic happens — the sauce will thicken over about five minutes, turning silky and rich while coating your spoon perfectly.
Step 4: Combine and Serve
Drain your cooked noodles and add them directly to the skillet along with the cooked shredded chicken. Gently stir everything together so that the noodles are enveloped in that creamy pot pie sauce, and the chicken heats through. Taste and adjust seasoning with a pinch more salt or pepper if needed. Serve it piping hot for maximum comfort and flavor.
How to Serve Chicken Pot Pie Noodle Skillet Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme not only brightens up the look but adds a fresh herbal note that balances the richness. For a touch of crunch, lightly toasted breadcrumbs or crushed crackers make an excellent topping, echoing the classic crustiness of traditional pot pie.
Side Dishes
This skillet is a complete meal on its own, but if you want to elevate your dinner, consider serving it alongside a crisp green salad with a tangy vinaigrette or some roasted seasonal vegetables. A warm slice of crusty bread or garlic bread can also be fantastic to scoop up every last bit of the creamy sauce.
Creative Ways to Present
For a fun twist, serve this Chicken Pot Pie Noodle Skillet Recipe in individual mini skillets or ovenproof dishes, then top with a sprinkle of cheese and broil a minute for a bubbly golden finish. This approach feels special for family dinners or casual entertaining, making each plate look thoughtfully prepared.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. The sauce thickens as it chills, so when you’re ready to enjoy it again, a quick reheat with a splash of broth or cream will refresh its creamy texture perfectly.
Freezing
While this recipe freezes well, keep in mind the noodles may soften slightly after thawing. Freeze portions in a sealed container or freezer-safe bags for up to three months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheat your Chicken Pot Pie Noodle Skillet Recipe over low to medium heat, stirring occasionally to prevent sticking. Adding a little chicken broth or cream as you warm it up helps restore that silky consistency and prevents drying out.
FAQs
Can I use frozen vegetables in this recipe?
Absolutely! Frozen peas and carrots work just as well as fresh and are very convenient. Just toss them in directly when sautéing — no need to thaw first.
Is there a way to make this dish dairy-free?
You can swap out the butter for olive oil and use full-fat coconut milk or a plant-based cream alternative instead of heavy cream to keep it creamy and delicious without dairy.
Can I use leftover or rotisserie chicken?
Yes! Using pre-cooked chicken like rotisserie is a fantastic shortcut that saves time and adds extra flavor to your skillet.
What type of noodles work best in this Chicken Pot Pie Noodle Skillet Recipe?
Egg noodles, small shells, or even mini penne are great choices because they cook quickly and hold the creamy sauce well without getting too soft.
Can I add extra vegetables to this recipe?
Definitely! Feel free to add diced potatoes, celery, corn, or mushrooms for more texture and nutrition. Just keep the sauté time in mind so everything cooks evenly.
Final Thoughts
This Chicken Pot Pie Noodle Skillet Recipe is a true weeknight hero, delivering that classic, cozy pot pie flavor in a fraction of the time and fuss. It’s warm, comforting, and versatile enough to please the whole family while letting you enjoy the cooking process. If you haven’t tried it yet, you’re in for a delicious, satisfying treat that might just become your new favorite dinner.
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Chicken Pot Pie Noodle Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
A comforting and quick Chicken Pot Pie Noodle Skillet recipe that combines tender chicken, vegetables, and creamy sauce served over al dente noodles. This one-pan meal is perfect for a weeknight dinner and delivers all the cozy flavors of classic chicken pot pie without the hassle of baking a pie crust.
Ingredients
Protein and Dairy
- 1 1/2 cups cooked chicken, diced
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup chicken broth
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen peas and carrots mix
Pantry Staples
- 10 ounces noodles (such as egg noodles or pasta of choice)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2 tablespoons all-purpose flour
Instructions
- Cook Noodles: Prepare the noodles according to the package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add the diced onion, minced garlic, and frozen peas and carrots. Season with salt and pepper. Cook, stirring frequently, until the onions become soft and translucent, about 3-5 minutes. Stir in the flour and cook for 1-2 minutes to eliminate the raw taste.
- Add Liquid: Gradually pour in the chicken broth and heavy cream, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to a simmer. Let it thicken for about 5 minutes while stirring occasionally.
- Combine and Serve: Add the drained noodles and cooked chicken to the skillet. Stir gently to combine and heat through. Taste and adjust seasoning with additional salt and pepper if necessary. Serve immediately while hot.
Notes
- Use cooked leftover chicken or rotisserie chicken for convenience.
- You can substitute the peas and carrots with a mixed vegetable medley of your choice.
- For a lighter option, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Try adding fresh herbs like thyme or parsley for extra flavor.
- To make it gluten-free, use gluten-free flour and pasta alternatives.
