Name: Chicken Pot Pie Noodle Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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

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Chicken Pot Pie Noodle Skillet

Warm, comforting, and just a little bit nostalgic, this Chicken Pot Pie Noodle Skillet brings all the familiar flavors of a classic pot pie into one creamy, weeknight-friendly pan. Tender egg noodles swim in a savory, silky sauce with sweet onions, peas and carrots, and juicy chunks of chicken — all ready in about 30–40 minutes. If you loved the pot pies of your childhood but want something faster and less fussy, this skillet is the perfect answer; it’s cozy, simple, and made for spooning into shallow bowls.

Why make this recipe
If you’re tired of juggling baking sheets, pie crusts, or waiting for a casserole to reheat, this skillet solves that problem: all the creamy pot-pie comforts without the fuss of pastry. It’s also a great way to stretch leftover chicken into a satisfying family meal, and the single-skillet approach means fewer dishes and more time at the table. Finally, the texture contrast — pillowy noodles with a velvety roux-based sauce — makes every bite feel like a tiny celebration.

Ingredients

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 Guide to Making Chicken Pot Pie Noodle Skillet

Prepare Ingredients
Have your diced sweet onion, minced garlic, thawed peas and carrots, and cubed cooked chicken breast ready. Pre-measuring and prepping everything first keeps the cooking flow smooth and prevents overcooking the garlic or burning the roux. If your chicken is cold from the fridge, let it sit briefly so it warms to near room temperature — this helps it heat through evenly in the skillet. (If you want another way to turn leftover chicken into a weeknight meal, try this easy chicken pot pie with biscuits: easy chicken pot pie with biscuits.)
Sauté Onion
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. Take your time here: slowly caramelized onions add a subtle sweetness that deepens the overall flavor and complements the creaminess of the sauce. If the onion looks like it’s browning too quickly, reduce heat slightly and stir more often.
Add Garlic and Seasoning
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. Garlic goes from fragrant to bitter fast, so watch closely and stir constantly during this step.
Create Roux
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. This roux is the backbone of the sauce — it thickens the broth and cream into the rich, silky texture you want. Keep whisking so lumps don’t form.
Whisk in Liquids
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. If the sauce seems too thin at first, give it a few minutes at a low simmer; it will reduce and thicken. If it thickens too much before you add the noodles, stir in a splash more broth.
Combine & 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. Using egg noodles makes the dish feel richly homestyle — they absorb flavor and become tender without turning mushy if you keep an eye on cooking time.
Cook Noodles
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. If you prefer your noodles with more bite, check at 8 minutes. If the sauce reduces too much while the noodles cook, add a tablespoon or two of hot water or broth to keep things silky.
Rest and Serve
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. A short rest helps the noodles finish cooking in their own steam and gives the sauce time to set to a luscious consistency.

Storage Tips for Chicken Pot Pie Noodle Skillet

Refrigerate: Store leftovers in airtight containers in the refrigerator for up to 3–4 days at 40°F (4°C) or below.
Freeze: For longer storage, freeze in freezer-safe containers for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheat: Rewarm gently on the stovetop over low heat with a splash of chicken broth or milk to loosen the sauce; microwave in 30-second bursts, stirring between each, until heated through.

Serving Ideas for Chicken Pot Pie Noodle Skillet

Classic bowls: Spoon into shallow bowls and garnish with freshly chopped parsley or chives for a bright, herbaceous touch.
Crunchy contrast: Serve with buttered, toasted crusty bread or garlic bread to add a crunchy counterpoint to the creamy noodles.
Green side: Pair with a simple green salad dressed in a light vinaigrette to cut through the richness of the dish.
Individual skillet servings: For a cozy presentation, transfer portions into small ovenproof skillets, top with a sprinkle of cheese or breadcrumbs, and broil briefly for a golden crust.

Tips to make Chicken Pot Pie Noodle Skillet
Q: How do I keep it creamy without it becoming gluey?
A: Use egg noodles (not pasta that releases too much starch) and be mindful of the simmer — avoid rolling boil once the cream is added. If the sauce thickens too much after resting, stir in a splash of warm broth or milk to loosen it.

Q: Can I make this ahead and reheat?
A: Yes — make it a day ahead and gently reheat on the stovetop with a little extra broth; this helps the sauce regain its silky texture.

Q: What if my sauce is lumpy after adding liquids?
A: Keep whisking as you gradually add the broth and cream. If lumps form, quickly press them through a fine-mesh sieve into a separate pan and then return the smooth sauce to the skillet.

Variations and Substitutions

Meat-free option: Substitute cooked chickpeas or cubed firm tofu for the chicken to create a vegetarian take; boost umami with a splash of soy sauce or nutritional yeast.
Lighter swap: Replace the heavy cream with a mix of half-and-half or whole milk and 1 tablespoon cornstarch mixed into the liquid to maintain thickness with fewer calories.

FAQs
Q: Can I use fresh vegetables instead of frozen peas and carrots?
A: Yes — if using fresh carrots, slice them thinly so they soften during the noodle cooking time; fresh peas can be added toward the end to preserve their bright color and flavor.

Q: How do I prevent the noodles from sticking to the skillet?
A: Stir occasionally while simmering and ensure the noodles are submerged in the sauce. If the sauce looks too thick, add small amounts of hot broth to keep the noodles moving.

Q: Can I make this in advance and freeze it?
A: Absolutely. Freeze in meal-sized portions for up to 2 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop with added broth to restore creaminess.

Q: Is there a way to add more herbs?
A: Fresh thyme, a pinch of sage, or chopped parsley stirred in at the end will complement the pot pie flavors nicely. Add delicate herbs like parsley at the end to keep their flavor bright.

Q: What cheese pairs well if I want to top it?
A: A light sprinkle of sharp cheddar or Gruyère can be melted under a broiler for a gratin-like finish. Use sparingly so the cheese doesn’t overpower the pot-pie profile.

Final notes and serving etiquette
This skillet is at its best the day it’s made, when the sauce is still glossy and the noodles retain a slight tenderness. If you’re plating for guests, add garnishes right before serving to keep everything looking fresh: a scatter of green onions, a few grinds of black pepper, and a napkin-wrapped basket of warm bread will make the meal feel complete. The single-skillet presentation also makes it easy to offer family-style service — pass the pan and let everyone help themselves.

Conclusion

If you want another take on this idea with a slightly different approach, check out this cozy skillet variation for inspiration: Chicken Pot Pie Noodle Skillet | Belly Full. For more weeknight-friendly comfort meals that riff on classic pot pie flavors, this recipe roundup is a helpful resource: Chicken Pot Pie Noodle Skillet | 12 Tomatoes.