Chicken Pot Pie Noodle Skillet
Craving all the cozy comfort of a classic chicken pot pie—but without the fuss of pie crust? This Chicken Pot Pie Noodle Skillet is your answer. Tender chicken, colorful veggies, and a rich, creamy sauce come together with hearty egg noodles for a one-pan wonder that’s perfect for weeknights or lazy weekends. It’s warm, satisfying, and sure to become a staple in your kitchen. Let’s dive in!
Ingredients
1½ cups cooked chicken breast, diced into small pieces
2 tablespoons unsalted butter
1 onion, diced
3 cloves garlic, minced
1½ cups frozen peas and carrots, thawed
2 tablespoons all-purpose flour
1 cup chicken broth
2 teaspoons Italian seasoning
1 cup heavy cream
10 ounces egg noodles
Salt and pepper, to taste
Chopped parsley or grated Parmesan (optional, for garnish)
How to Make Chicken Pot Pie Noodle Skillet
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How to Make Chicken Pot Pie Noodle Skillet
1. Cook the Noodles
Boil the egg noodles according to package directions until al dente.
Drain and set aside.
2. Sauté Aromatics
In a large skillet over medium heat, melt the butter.
Add the diced onion and minced garlic, cooking for about 2–3 minutes until softened and fragrant.
3. Add the Veggies
Stir in the peas and carrots and cook for another 2 minutes until warmed through.
4. Make a Roux
Sprinkle the flour over the veggies and stir constantly for 1–2 minutes to create a roux. This step helps thicken your sauce later.
5. Pour in Liquids
Slowly whisk in the chicken broth and heavy cream, making sure there are no lumps.
Stir in the Italian seasoning and season with salt and pepper.
6. Simmer and Thicken
Let the sauce gently simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
7. Combine Chicken and Noodles
Add the cooked egg noodles and diced chicken to the skillet.
Toss gently until everything is well coated in the creamy sauce.
8. Finish Cooking
Cook for another 2–3 minutes until the chicken is warmed through and the sauce reaches your desired thickness.
9. Serve and Enjoy
Remove from heat and let it rest for a few minutes.
Garnish with chopped parsley or a sprinkle of Parmesan if you’d like.
Serve hot and dig in!
Tips, Swaps & Variations
✅ Rotisserie Shortcut – Save time by using shredded rotisserie chicken instead of cooking chicken from scratch.
✅ Mix in More Veggies – Add mushrooms, diced potatoes, green beans, or any other veggies you love.
✅ Add Some Heat – Stir in red pepper flakes or a dash of hot sauce for a little spice.
Keto and Low-Carb Adaptations
Keto-Friendly Version
Swap egg noodles for spiralized zucchini (zoodles) or shirataki noodles.
Use a low-carb thickener like xanthan gum instead of flour.
Replace carrots with lower-carb veggies like bell peppers or broccoli.
Low-Carb Option
Use fewer noodles or replace them entirely with cauliflower rice or spiralized veggies.
Opt for low-carb chicken broth and heavy cream.
Skip the flour or use a small amount of almond flour as a thickener.
This Chicken Pot Pie Noodle Skillet delivers all the comforting flavors you love in a fraction of the time—and with just one pan to clean. Perfect for busy nights when you want homemade comfort without the hassle!