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

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.
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!