Chicken Pot Pie Noodle Skillet Recipe
If you’re craving something hearty, comforting, and impossibly easy, let me introduce you to my Chicken Pot Pie Noodle Skillet Recipe. Imagine all the nostalgic flavors of a classic chicken pot pie, but with a creamy sauce and tender noodles, cooked together in just one pan. This dish brings together juicy chicken, colorful veggies, and a luscious gravy, all tossed with chewy egg noodles for a homestyle dinner that’s ready in half an hour. Whether you’re gathering around the table with family or whipping this up on a busy weeknight, this recipe is about to become your new go-to comfort food.
Ingredients You’ll Need
You’ll be amazed at how a few basic ingredients come together to create such a soul-satisfying meal. Each component in this Chicken Pot Pie Noodle Skillet Recipe plays a vital role in building layers of flavor, texture, and color. Here’s what you’ll need and why each one matters:
- Cooked chicken (2 cups): Use rotisserie chicken for convenience, or leftover roast chicken for even more flavor.
- Egg noodles (8 oz): Their soft, curly texture soaks up the creamy sauce beautifully—feel free to swap in your favorite pasta shape if you like.
- Unsalted butter (2 tbsp): Adds richness and helps sauté the aromatics to perfection.
- Onion, diced (1 small): Lays a sweet, savory foundation for the entire dish.
- Garlic cloves, minced (2): Brings out a gentle, savory depth that ties everything together.
- Frozen mixed vegetables (2 cups): The classic blend of carrots, peas, corn, and green beans adds color, crunch, and nutrition.
- All-purpose flour (1/4 cup): Thickens the sauce, giving it that signature pot pie creaminess.
- Low-sodium chicken broth (2 cups): Infuses the sauce with savory goodness without overwhelming saltiness.
- Milk (1 cup): Makes the sauce extra creamy and smooth.
- Salt (1/2 tsp): Enhances and balances all the flavors.
- Black pepper (1/2 tsp): Adds a gentle kick and rounds out the seasoning.
- Dried thyme (1/2 tsp): Brings that unmistakable herby aroma reminiscent of classic pot pie.
- Poultry seasoning (1/4 tsp, optional): For an extra boost of savory flavor—totally up to you!
- Fresh parsley, chopped: The perfect finishing touch for color and freshness just before serving.
How to Make Chicken Pot Pie Noodle Skillet Recipe
Step 1: Cook the Egg Noodles
Start by boiling your egg noodles according to the package instructions until they’re al dente. This keeps them perfectly chewy and ready to soak up all that creamy sauce later. Once done, drain them well and set aside. Pro tip: Give them a little toss with olive oil if you’re worried about sticking.
Step 2: Sauté the Aromatics
Grab your largest skillet and melt the butter over medium heat. Add the diced onion and let it sizzle for 3 to 4 minutes, stirring occasionally, until it turns soft and translucent. Next, stir in the minced garlic and cook just until fragrant—about 30 seconds. Don’t let the garlic burn or it’ll turn bitter!
Step 3: Add the Vegetables
Pour in the frozen mixed vegetables straight from the bag—no need to thaw! Cook them with the onions and garlic for 4 to 5 minutes, until they’re heated through and just starting to soften. This step packs in color and nutrients with zero fuss.
Step 4: Make the Creamy Sauce
Sprinkle the flour over the veggie mixture and stir well to coat everything evenly. This forms the base that will thicken your sauce. Slowly whisk in the chicken broth and milk, stirring constantly to smooth out any lumps. Let it come to a gentle simmer, then cook for 5 to 6 minutes, stirring often, until the sauce thickens and looks glossy.
Step 5: Season and Combine
Now’s the time to add the salt, black pepper, dried thyme, and poultry seasoning if you’re using it. Give everything a big stir, then fold in the cooked chicken and noodles. Toss gently until the noodles and chicken are well coated in the creamy sauce and everything is warmed through. Taste and adjust the seasonings as needed.
Step 6: Finish and Serve
Turn off the heat and sprinkle generously with chopped fresh parsley for a burst of color and freshness. Spoon generous helpings into bowls and get ready to dig into the coziest skillet dinner ever!
How to Serve Chicken Pot Pie Noodle Skillet Recipe
Garnishes
A sprinkle of fresh parsley is a must for a pop of color and a hint of herbal brightness. If you want to go even further, try a dusting of cracked black pepper, or for a little zing, add a squeeze of lemon juice right before serving. It’s all about that finishing touch!
Side Dishes
This Chicken Pot Pie Noodle Skillet Recipe is a meal in itself, but if you want to round out your table, serve it with a crisp green salad, some warm dinner rolls, or roasted broccoli. The fresh crunch and lighter sides balance the creamy richness of the main dish perfectly.
Creative Ways to Present
Serve your skillet straight from the pan at the table for that rustic, homey feel, or portion it into individual oven-safe bowls and top with a sprinkle of cheese before broiling for a bubbly finish. You can even spoon the filling into hollowed out bread bowls for a fun twist on classic comfort!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Chicken Pot Pie Noodle Skillet Recipe keep beautifully. Just let everything cool completely, then transfer to an airtight container and pop it in the fridge. It’ll stay delicious for up to 3 days.
Freezing
Want to make a batch ahead? This dish freezes surprisingly well. Cool the skillet completely, then freeze in portions. Just be aware that the noodles might soften a bit upon reheating, but the flavor stays spot-on.
Reheating
To reheat, simply warm individual portions in the microwave, or return larger batches to a skillet over medium-low heat, stirring gently until hot. If the sauce seems too thick, splash in a little extra milk or broth to bring it back to that silky, creamy consistency.
FAQs
Can I use a different type Main Course
Absolutely! While egg noodles give this Chicken Pot Pie Noodle Skillet Recipe its classic texture, you can swap in rotini, bowties, or even penne if that’s what you have on hand.
What can I use instead of chicken?
If you have leftover turkey, it works beautifully here—especially around the holidays. You could also try cooked tofu or chickpeas for a vegetarian twist.
Do I have to use frozen vegetables?
Not at all! Fresh veggies work just as well. Just chop them small and sauté until tender. This recipe is a fantastic way to use up whatever odds and ends you have in your veggie drawer.
Can I make this dairy-free?
Yes! Swap the butter for a plant-based alternative and use your favorite non-dairy milk. The sauce will still turn out creamy and delicious.
How can I make this even faster?
Use pre-cooked chicken (like rotisserie), pre-chopped veggies, and quick-cooking noodles. You’ll have dinner on the table in no time—perfect for those busy evenings.
Final Thoughts
I can’t wait for you to try this Chicken Pot Pie Noodle Skillet Recipe. It’s everything you love about comfort food—simple, hearty, and packed with flavor—all in one pan. Give it a whirl, and don’t be surprised if it becomes your new family favorite!
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Chicken Pot Pie Noodle Skillet Recipe
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Pot Pie Noodle Skillet recipe is a comforting and creamy one-pan meal that combines tender chicken, egg noodles, and mixed vegetables in a savory sauce reminiscent of classic chicken pot pie filling. It’s a quick stovetop dinner perfect for busy weeknights, using simple ingredients that come together in just 30 minutes.
Ingredients
Chicken & Noodles
- 2 cups cooked chicken (shredded or diced)
- 8 oz egg noodles
Vegetables & Aromatics
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
Sauce
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp poultry seasoning (optional)
Garnish
- Chopped fresh parsley
Instructions
- Cook the noodles: Bring a pot of water to a boil and cook the egg noodles according to package instructions until al dente. Drain well and set aside.
- Sauté aromatics: In a large skillet over medium heat, melt the unsalted butter. Add the diced onion and sauté for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook vegetables: Add the frozen mixed vegetables to the skillet and cook for 4 to 5 minutes, stirring occasionally, until the vegetables are heated through.
- Build the sauce: Sprinkle the flour evenly over the vegetables and stir well to coat them, cooking for 1 to 2 minutes to remove the raw flour taste. Slowly whisk in the chicken broth and milk, stirring frequently to prevent lumps. Bring the mixture to a simmer and cook for 5 to 6 minutes until the sauce thickens to a creamy consistency.
- Season and combine: Stir in the salt, black pepper, dried thyme, and poultry seasoning if using. Add the cooked chicken and the drained noodles to the skillet. Mix thoroughly to coat everything evenly with the sauce and heat through for another 2 to 3 minutes.
- Serve and garnish: Remove the skillet from heat and garnish with freshly chopped parsley. Serve warm for a hearty and delicious meal.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- You can substitute egg noodles with rotini, bowtie pasta, or your favorite pasta shape.
- This recipe is excellent for using up leftover vegetables or turkey instead of chicken.
- To make it dairy-free, substitute the milk with a plant-based milk and use a dairy-free butter alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
