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!

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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)

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    How to Make Chicken Pot Pie Noodle Skillet

  • ✅ 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.

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    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.

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    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!