Chicken Pot Pie Noodle Skillet – A Comforting One-Pan Meal
Chicken Pot Pie Noodle Skillet is a warm and hearty dish that combines all the classic flavors of a pot pie with the ease of a one-pan meal. With tender chicken, veggies, and creamy sauce all tossed with egg noodles, this comforting dish is perfect for a cozy family dinner.
Why Make This Recipe
This recipe is not just easy to make, but it also brings comfort to your table. It requires minimal cleanup since everything is made in one pan. The combination of ingredients makes it satisfying and filling, and you can customize it with your favorite vegetables. It’s a great way to use leftover chicken and make a meal that everyone will love.
How to Make Chicken Pot Pie Noodle Skillet
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 cups shredded cooked chicken
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- 4 cups chicken broth
- 8 ounces egg noodles
- 1 can cream of chicken soup
- 1/2 cup heavy cream
- 1 cup frozen peas
- Grated Parmesan cheese (optional)
- Chopped fresh parsley for garnish
Make It Lighter:
- Use milk or half-and-half instead of heavy cream.
- Use different pasta: Swap egg noodles for rotini, penne, or fettuccine.
- Add more veggies: Stir in mushrooms, spinach, or bell peppers.
- Spice it up: Add a pinch of red pepper flakes for some heat.
Directions
Sauté the Vegetables
1️⃣ In a large skillet or Dutch oven, melt butter over medium heat.
2️⃣ Add diced onion, minced garlic, and sliced carrots, and cook for 3-4 minutes until softened.Add the Chicken & Seasonings
3️⃣ Stir in the shredded chicken, thyme, paprika, salt, and black pepper.
4️⃣ Cook for 1-2 minutes, allowing the flavors to blend.Cook the Noodles
5️⃣ Pour in the chicken broth and bring to a boil.
6️⃣ Add the egg noodles, reduce heat to a gentle simmer, and cook for 8-10 minutes, stirring occasionally.Make the Creamy Sauce
7️⃣ Once the noodles are nearly tender, stir in the cream of chicken soup, heavy cream, and frozen peas.
8️⃣ Let the mixture simmer for 2-3 more minutes until the sauce thickens and the peas are warmed through.Garnish & Serve
9️⃣ Remove from heat and stir in grated Parmesan cheese (if using) for extra richness.
🔟 Garnish with chopped fresh parsley and serve immediately!
How to Serve Chicken Pot Pie Noodle Skillet
Serve this delicious Chicken Pot Pie Noodle Skillet warm in bowls. You can accompany it with some crusty bread or a simple green salad for a complete meal.
How to Store Chicken Pot Pie Noodle Skillet
To store leftovers, let the Chicken Pot Pie Noodle Skillet cool completely. Place it in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Tips to Make Chicken Pot Pie Noodle Skillet
- Adjust the thickness of the sauce by using more or less heavy cream.
- Feel free to add other herbs like rosemary or oregano for extra flavor.
- Don’t overcook the noodles; they should be al dente since they will continue to cook in the sauce.
Variation
You can make this dish with turkey instead of chicken or use a mix of different pasta shapes to suit your preference.
FAQs
1. Can I use raw chicken in this recipe?
Yes, you can use raw chicken. Just cook it first in the skillet before adding the vegetables.
2. How long does it take to make this dish?
It takes about 30-40 minutes from start to finish.
3. Can I freeze the leftovers?
Yes, you can freeze the skillet meal for up to 2 months. Thaw in the fridge overnight before reheating.
Chicken Pot Pie Noodle Skillet
Ingredients
Main Ingredients
- 2 tablespoons butter For sautéing vegetables.
- 1 onion, diced Adds flavor to the dish.
- 2 cloves garlic, minced Enhances the aroma.
- 2 carrots, sliced Provides sweetness and color.
- 2 cups shredded cooked chicken Use leftover chicken for convenience.
- 1 teaspoon dried thyme For herbal flavor.
- 1 teaspoon paprika Adds warmth and color.
- Salt and black pepper to taste For seasoning.
- 4 cups chicken broth Base for the sauce.
- 8 ounces egg noodles Main carb ingredient.
- 1 can cream of chicken soup Adds creaminess.
- 1/2 cup heavy cream Makes the sauce richer.
- 1 cup frozen peas For added texture and sweetness.
- Grated Parmesan cheese (optional) For garnish.
- Chopped fresh parsley for garnish Adds freshness.
Instructions
Sauté the Vegetables
- In a large skillet or Dutch oven, melt the butter over medium heat.
- Add the diced onion, minced garlic, and sliced carrots, and cook for 3-4 minutes until softened.
Add the Chicken & Seasonings
- Stir in the shredded chicken, thyme, paprika, salt, and black pepper.
- Cook for 1-2 minutes, allowing the flavors to blend.
Cook the Noodles
- Pour in the chicken broth and bring to a boil.
- Add the egg noodles, reduce heat to a gentle simmer, and cook for 8-10 minutes, stirring occasionally.
Make the Creamy Sauce
- Once the noodles are nearly tender, stir in the cream of chicken soup, heavy cream, and frozen peas.
- Let the mixture simmer for 2-3 more minutes until the sauce thickens and the peas are warmed through.
Garnish & Serve
- Remove from heat and stir in grated Parmesan cheese (if using) for extra richness.
- Garnish with chopped fresh parsley and serve immediately.
