Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet is a quick and comforting one-pan dinner that combines the flavors of classic chicken pot pie with the ease of noodles.

This creamy, hearty dish is packed with tender chicken, vegetables, and egg noodles, making it a family favorite for busy weeknights.

Kitchen Equipment Needed

• Large skillet with lid
• Cutting board
• Knife
• Mixing spoon

Ingredients Overview

• Chicken: Use cooked shredded chicken or rotisserie chicken for convenience.
• Egg Noodles: These cook quickly and hold the sauce well, but other pasta can work too.
• Vegetables: A mix of frozen or fresh vegetables adds color, flavor, and nutrition.
• Cream Sauce: A creamy base made with broth and milk ties the dish together with richness.

Ingredients

• 2 cups cooked, shredded chicken
• 3 cups egg noodles
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup milk (or heavy cream for extra richness)
• 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons all-purpose flour
• Optional: Fresh parsley for garnish

Step-by-Step Instructions

1. Sauté Aromatics

1. Heat butter in a large skillet over medium heat.
2. Add diced onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.

2. Make the Sauce

1. Sprinkle flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
2. Gradually whisk in chicken broth and milk, stirring constantly until smooth.

3. Cook the Noodles

1. Add egg noodles to the skillet, ensuring they are mostly submerged in the liquid.
2. Cover and cook for 8-10 minutes, stirring occasionally, until noodles are tender.

4. Add Chicken and Vegetables

1. Stir in cooked chicken, frozen vegetables, thyme, salt, and pepper.
2. Simmer for 3-4 minutes, or until heated through and the sauce has thickened to your liking.

5. Garnish and Serve

1. Remove from heat and sprinkle with fresh parsley, if desired. Serve immediately.

Recipe Tips

• Rotisserie Chicken Shortcut: Use store-bought rotisserie chicken for a quick and flavorful protein option.
• Customize the Veggies: Swap in fresh vegetables like diced celery, broccoli, or mushrooms for a personal touch.
• Creamier Sauce: For extra creaminess, use half-and-half or heavy cream instead of milk.

What to Serve With This Recipe

• Fresh Salad: A simple green salad balances the richness of the dish.
• Dinner Rolls: Serve with warm bread or biscuits to soak up the creamy sauce.
• Steamed Vegetables: Add a side of steamed asparagus or green beans for extra veggies.

Frequently Asked Questions

Can I make this recipe gluten-free?
Yes! Use gluten-free egg noodles and substitute the flour with a gluten-free thickener like cornstarch or a gluten-free all-purpose flour.

How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave, adding a splash of broth or milk if the sauce thickens too much.

Can I make this in advance?
This dish is best served fresh, but you can prepare the sauce and chicken ahead of time. Add the noodles and cook just before serving.

Serving Suggestions

Chicken Pot Pie Noodle Skillet is a complete meal on its own, but pairing it with a crisp side salad or a basket of warm dinner rolls takes it to the next level of comfort food satisfaction!