When comfort food calls, nothing answers quite like a Chicken Pot Pie Noodle Skillet. Imagine all the creamy, hearty flavors of a classic chicken pot pie—but instead of fussing with pastry crusts and oven baking, you get a quick, stovetop-friendly skillet meal that’s ready in a fraction of the time. This recipe takes everything people love about pot pie—juicy chicken, tender vegetables, and a velvety sauce—and pairs it with egg noodles for a dish that’s both cozy and incredibly satisfying.
Perfect for busy weeknights, family dinners, or even meal prepping ahead of time, this skillet recipe delivers comfort food in every bite. Plus, it’s all made in one pan, which means minimal cleanup and maximum flavor. Whether you’re cooking for picky eaters, feeding a crowd, or just want something that tastes like home, this dish is guaranteed to please.
In this blog, I’ll walk you through everything: the ingredients and why they matter, step-by-step instructions, pro tips to make your dish shine, and serving suggestions to create the ultimate meal experience.
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Why You’ll Love This Chicken Pot Pie Noodle Skillet
Quick & Easy: No crust to roll out, no long bake times. Everything comes together in 30–35 minutes.
One-Pan Magic: Less cleanup means more time to enjoy dinner.
Family-Friendly: Creamy, savory, and packed with flavor—kids and adults both love it.
Customizable: Use leftover chicken, swap veggies, or adjust seasonings to your taste.
Comfort in a Bowl: It’s warm, hearty, and perfect for chilly nights or whenever you need a little extra comfort.
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Ingredients for Chicken Pot Pie Noodle Skillet
Every ingredient in this recipe has a role to play in creating that rich, homestyle flavor. Let’s break it down:
2 tablespoons butter – Adds richness and helps sauté the vegetables. Butter is the foundation of the sauce and brings a subtle nutty flavor.
1 tablespoon olive oil – Prevents the butter from burning and balances out the fat for sautéing.
1 medium onion, diced – Provides a savory base and depth of flavor.
2 carrots, peeled and diced – Adds natural sweetness and color, echoing the classic pot pie filling.
2 celery stalks, diced – Offers a mild crunch and earthy undertone.
3 garlic cloves, minced – Enhances the flavor with a savory, aromatic punch.
2 cups cooked chicken, shredded – Rotisserie chicken works beautifully here, making the dish quicker while still rich in flavor.
2 teaspoons poultry seasoning – A mix of sage, thyme, and other spices that bring that nostalgic pot pie flavor.
Salt & black pepper, to taste – Essential for seasoning and balance.
3 tablespoons all-purpose flour – Thickens the sauce, creating that luscious, creamy texture.
4 cups chicken broth – The liquid base of the sauce; choose low-sodium for better control of salt.
1 cup heavy cream (or half-and-half) – Provides creaminess and richness. If you want it lighter, substitute with whole milk.
2 cups egg noodles (uncooked) – Tender, hearty noodles that soak up all the sauce. They transform the dish into a satisfying pasta-style meal.
1 cup frozen peas – Sweet bursts of freshness that balance the richness of the sauce.
Fresh parsley, chopped (for garnish) – Adds a pop of color and a hint of freshness.
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Step-by-Step Instructions
Follow these easy steps to make the perfect Chicken Pot Pie Noodle Skillet every time:
Step 1: Build the Flavor Base
In a large deep skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–6 minutes until the vegetables are softened and fragrant. Stir in the garlic and cook for another 30 seconds.
Step 2: Add Chicken and Seasonings
Stir in the shredded chicken, poultry seasoning, salt, and pepper. This allows the flavors to meld and ensures every bite of chicken is seasoned.
Step 3: Create the Roux
Sprinkle the flour over the mixture and stir until everything is coated. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
Step 4: Build the Creamy Sauce
Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Pour in the heavy cream. Bring the mixture to a simmer and let it cook for about 5 minutes, until slightly thickened.
Step 5: Add the Noodles
Stir in the egg noodles, ensuring they’re fully submerged in the liquid. Reduce the heat slightly, cover, and let the noodles cook directly in the sauce for 8–10 minutes, stirring occasionally to prevent sticking.
Step 6: Add the Finishing Touches
Once the noodles are tender and the sauce is creamy, stir in the frozen peas. Cook for another 2–3 minutes until heated through. Taste and adjust seasoning with more salt and pepper if needed.
Step 7: Garnish & Serve
Sprinkle with fresh parsley before serving. The green garnish adds brightness to the dish’s creamy richness.
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Pro Tips for the Best Chicken Pot Pie Noodle Skillet
Use leftover chicken: Rotisserie chicken or leftover roast chicken makes this dish even faster.
Don’t overcook the noodles: Since they cook in the sauce, keep an eye on them to avoid mushiness.
Make it ahead: This skillet reheats well, though the noodles may absorb more sauce. If reheating, add a splash of broth or cream to restore creaminess.
Add variety: Swap in mixed frozen vegetables (corn, green beans, carrots) for extra color and nutrition.
Boost flavor: A dash of white wine when deglazing the pan adds depth.
Healthier swap: Use milk instead of cream and whole wheat noodles for a lighter version.
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Why This Recipe Works
Unlike traditional pot pie, which requires pie crust or puff pastry, this skillet version cuts down the time without sacrificing flavor. The egg noodles act as the comforting starch, absorbing the creamy sauce and carrying all the flavor of the vegetables and chicken. Everything cooks together in one pot, making it a streamlined, family-approved dinner.
This recipe is also incredibly flexible. Whether you want to use up pantry staples, sneak in extra veggies, or adjust the creaminess to your liking, it adapts beautifully. That’s why so many people fall in love with this dish—it’s approachable, comforting, and endlessly customizable.
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Serving Suggestions
Turn this Chicken Pot Pie Noodle Skillet into a complete meal with these pairing ideas:
Bread: Serve with warm dinner rolls, garlic bread, or buttery biscuits to soak up the sauce.
Salad: A crisp green salad with vinaigrette balances the richness.
Side Veggies: Roasted Brussels sprouts, green beans, or a medley of roasted root vegetables complement the creamy skillet.
Wine Pairing: A crisp Chardonnay or Sauvignon Blanc pairs wonderfully with the creamy chicken flavors.
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Frequently Asked Questions
Q: Can I use uncooked chicken?
Yes! Dice raw chicken breast or thighs and sauté them in the skillet before adding the vegetables. Just ensure they’re fully cooked before proceeding.
Q: Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze leftovers. The noodles may soften when thawed, so slightly undercook them if you plan to freeze.
Q: Can I make this gluten-free?
Yes. Substitute with gluten-free egg noodles and use a gluten-free flour blend for the roux.
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Final Thoughts
This Chicken Pot Pie Noodle Skillet is everything you love about chicken pot pie—without the fuss. Creamy, hearty, and packed with flavor, it transforms simple ingredients into a com
forting, crowd-pleasing dinner in just one pan. From busy weeknights to cozy Sunday dinners, this dish proves that comfort food doesn’t have to be complicated.
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