Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet is a comforting, hearty dish that combines the flavors of classic chicken pot pie with the ease of a one-pan meal. It’s not heavy or overly creamy either.

I think it’s a perfect dinner option for any season, and if you’re not a fan of noodles, feel free to use your favorite pasta instead. It will still be undeniably delicious! If you’re looking for a cozy and satisfying meal that’s easy to make, you’ve come to the right place. When you take the flavors of a traditional pot pie and pair them with tender noodles, you get the perfect dish. The addition of a crispy breadcrumb topping just sends it over the top. I’ve really been in the mood for comfort food, and this dish reminds me of home and family. Not a fan of noodles? Don’t worry, it’s still delicious with any pasta you like.

Kitchen Equipment Needed

• Large skillet
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• 8 ounces egg noodles
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Directions

1. Cook the Chicken:
   • Heat the olive oil in a large skillet over medium-high heat.
   • Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
   • Remove the chicken from the skillet and set aside.
2. Prepare the Sauce:
   • In the same skillet, add the diced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
   • Stir in the frozen mixed vegetables and cook for another 2-3 minutes.
   • Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes.
   • Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer.
   • Add the thyme, rosemary, salt, and pepper. Cook until the sauce thickens, about 5 minutes.
3. Cook the Noodles:
   • While the sauce is thickening, cook the egg noodles according to package instructions. Drain and set aside.
4. Combine and Simmer:
   • Add the cooked chicken back into the skillet with the vegetable sauce.
   • Stir in the cooked egg noodles until everything is well combined.
   • Simmer for 3-4 minutes to allow the flavors to meld together.
5. Prepare the Topping:
   • In a small bowl, mix the grated Parmesan cheese, breadcrumbs, and melted butter.
6. Serve:
   • Sprinkle the breadcrumb mixture evenly over the noodle skillet.
   • Serve immediately, garnished with additional Parmesan cheese if desired.

Prep Time:

15 minutes

Cook Time:

25 minutes

Total Time:

40 minutes

Nutrition (per serving, based on 6 servings):

• Calories: 450
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 105mg
• Sodium: 620mg
• Total Carbohydrate: 40g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 30g

Enjoy this Chicken Pot Pie Noodle Skillet as a comforting and satisfying meal that brings the flavors of a classic pot pie to your dinner table with ease and simplicity!

Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet is a comforting, hearty dish that combines the flavors of classic chicken pot pie with the ease of a one-pan meal.

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Equipment

• Large skillet
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

  

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 small onion diced
• 2 cloves garlic minced
• 2 cups frozen mixed vegetables peas, carrots, corn, green beans
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 8 ounces egg noodles
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
• Remove the chicken from the skillet and set aside.
• Prepare the Sauce:
• In the same skillet, add the diced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
• Stir in the frozen mixed vegetables and cook for another 2-3 minutes.
• Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes.
• Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer.
• Add the thyme, rosemary, salt, and pepper. Cook until the sauce thickens, about 5 minutes.
• Cook the Noodles:
• While the sauce is thickening, cook the egg noodles according to package instructions. Drain and set aside.
• Combine and Simmer:
• Add the cooked chicken back into the skillet with the vegetable sauce.
• Stir in the cooked egg noodles until everything is well combined.
• Simmer for 3-4 minutes to allow the flavors to meld together.
• Prepare the Topping:
• In a small bowl, mix the grated Parmesan cheese, breadcrumbs, and melted butter.
• Serve:
• Sprinkle the breadcrumb mixture evenly over the noodle skillet.
• Serve immediately, garnished with additional Parmesan cheese if desired.
• Prep Time:
• 15 minutes
• Cook Time:
• 25 minutes
• Total Time:
• 40 minutes
• Nutrition (per serving, based on 6 servings):
• Calories: 450
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 105mg
• Sodium: 620mg
• Total Carbohydrate: 40g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 30g
• Enjoy this Chicken Pot Pie Noodle Skillet as a comforting and satisfying meal that brings the flavors of a classic pot pie to your dinner table with ease and simplicity!