SPREAD LOVE

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Chicken Pot Pie Noodle Skillet is basically the cozy hug of a chicken pot pie but without all the fiddly crust drama. It comes together fast, hides veggies in plain sight, and feeds like a boss. If you like one pan dinners and zero judgment, you are in the right place.

Also, if you are feeling extra and want a biscuit topping next time, check out this fun take on the idea Chicken Pot Pie Biscuit Topping. It is a neat twist for when you want to pretend you made something fancy.

Why This Recipe is Awesome

It tastes like comfort food on a lazy Sunday but takes way less effort than a full pot pie.
It uses pantry staples and frozen veggies so you can make it on a whim.
It is idiot proof. Yes I said it. Even I did not mess it up and I have buttered a pan and been like why is there smoke.
One skillet, minimal cleanup, maximum praise from roommates or your own ego.
It reheats beautifully so leftovers are basically breakfast for champions.

Ingredients You’ll Need

10 ounces egg noodles
2 tablespoons unsalted butter
1 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 cups frozen peas and carrots, thawed
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup heavy cream
1 1/2 cups cooked chicken breast, cut into small cubes

Step-by-Step Instructions

Have your diced sweet onion, minced garlic, thawed peas and carrots, and cubed cooked chicken breast ready.
In a large, deep skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced sweet onion and sauté for 8-10 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic, 1/2 teaspoon coarse salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables. Whisk constantly for 1-2 minutes until a light golden paste forms, cooking out the raw flour taste.
Gradually whisk in 1 cup of low-sodium chicken broth until smooth, then slowly whisk in 1 cup of heavy cream. Continue whisking until the sauce is completely smooth and begins to thicken slightly. Bring to a gentle simmer.
Add the 10 ounces of egg noodles, 1 1/2 cups of cooked chicken breast, and 1 1/2 cups of thawed frozen peas and carrots to the skillet. Stir gently to combine everything and ensure the noodles are submerged in the sauce.
Cover the skillet and reduce the heat to low. Let it simmer gently for 10-12 minutes, or until the noodles are tender to your liking, stirring occasionally to prevent sticking and ensure even cooking.
Remove from heat and let the Chicken Pot Pie Noodle Skillet rest, covered, for 5 minutes to allow flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed. Ladle into bowls and serve warm.

Common Mistakes to Avoid

Waiting to taste until the end. Salt early and taste as you go. Underseasoned is sad.
Letting the garlic burn. Burnt garlic smells like regret. Stir it quickly and move on.
Overcooking the noodles until they disintegrate. Al dente is your friend here, because they will soak up sauce while resting.
Using cold chicken straight from the fridge. It kills the flow and cools the skillet. Let it sit at room temp for a few minutes.
Skipping the whisking step when you add broth and cream. Lumps are not a mood. Whisk like you mean it.

Alternatives & Substitutions

No heavy cream on hand? Use half-and-half for a slightly lighter sauce. It will be a bit less rich but still cozy.
Want a veggie upgrade? Swap peas and carrots for frozen mixed vegetables or add mushrooms. I love mushrooms in this if I am trying to feel sophisticated.
No cooked chicken? Use rotisserie chicken for speed or shredded leftover turkey in the fall. Both are fine and delicious.
Need gluten free? Use a gluten free flour blend and gluten free egg noodles. Keep an eye on thickening times because blends react differently.
Dairy free? Try canned coconut milk as a swap for heavy cream but expect a subtle coconut note. If that weirds you out, try an unsweetened non dairy creamer. IMO heavy cream is king for texture though.

FAQ

Can I use margarine instead of butter?

Technically yes, but why hurt your soul like that? Butter adds flavor and texture. If you must, use a good margarine, not the mystery tub labeled something else.

Can I make this vegetarian?

Sure. Skip the chicken and use more veggies, or add tofu cubes. Use vegetable broth instead of chicken broth and you are golden.

What if my sauce is too thin?

Simmer a minute or two longer uncovered and it will thicken. You can also stir in a slurry of 1 teaspoon cornstarch mixed with cold water. Add slowly and stir until you like the consistency.

Can I use fresh vegetables instead of frozen?

Yes. If using fresh peas or carrots, dice them small and add earlier so they soften. Adjust simmer time as fresh veg might need a touch more cook time.

How do I store leftovers?

Cool quickly and refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or cream to loosen things up.

Can I bake this like a pot pie?

You could transfer to a baking dish, top with biscuit or pastry, and bake until golden. If you try that, consider slightly undercooking the noodles first so they do not get mushy.

Is this freezer friendly?

You can freeze it, but texture may change a bit. Freeze in meal-sized portions and thaw in the fridge overnight before reheating slowly on the stove.

Final Thoughts

This skillet dinner proves comfort food does not require drama or a full day of prep. It hits the nostalgia button and still respects your time. Make it for a weeknight, bring it to a potluck, or pretend you slaved for hours when your neighbors ask how you did it.

Remember a few small things make the biggest difference. Sauté the onion until soft, whisk the sauce until smooth, and treat the noodles like royalty so they do not fall apart. FYI a little patience with those steps rewards you with major deliciousness.

Now go impress someone or yourself with your new skillet skills. You earned it. Go ahead, take a bow or at least a very proud spoonful.

Conclusion

If you want more inspiration or alternate versions to try later check out this classic take on the dish from Chicken Pot Pie Noodle Skillet | Belly Full. And if you want another perspective with slight tweaks and serving ideas, have a peek at Chicken Pot Pie Noodle Skillet | 12 Tomatoes.