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

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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!

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Tips, Swaps & Variations

Discover more

Cream

rotisserie chicken

heavy cream

shirataki noodles

Cake

chicken broth

flour

Rotisserie

veggies

Italian

✅ 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!