Meet your next weeknight obsession: the Chicken Pot Pie Noodle Skillet Recipe. Imagine all the homey, nostalgic comfort of classic chicken pot pie but with hearty egg noodles instead of a crust, and everything comes together in a single skillet on your stovetop. Each creamy, savory bite is loaded with tender chicken, sweet carrots, celery, peas, and the irresistible silkiness of cream, finished with a sprinkle of fresh parsley. This dish captures everything you love about pot pie, but makes it even easier (and, dare I say, more fun) to whip up for family or guests!

Chicken Pot Pie Noodle Skillet Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Chicken Pot Pie Noodle Skillet Recipe lies in its everyday ingredients, all working together to create a dish that’s far greater than the sum of its parts. Each ingredient brings something essential—flavor, texture, or a pop of color—all building layers of comfort in one big skillet.

Egg noodles: Their wide shape holds plenty of creamy sauce and gives you that cozy, slurpy pot pie vibe.
Unsalted butter: This is where the flavor party starts—melting butter gives everything a rich, savory base.
Onion: Diced onion adds a gentle sweetness and depth as it softens in the skillet.
Carrots: These bring colorful pops and a subtle sweetness to balance the savory chicken.
Celery: Classic for pot pie, celery lends fresh crunch and aromatic undertones.
Garlic: Just a hint of minced garlic wakes up the whole dish with its fragrant bite.
Cooked shredded chicken: Use leftover roast or rotisserie chicken for effortless, juicy protein.
Cream of chicken soup: This canned shortcut is the creamy backbone, thickening the sauce instantly.
Chicken broth: Adds essential moisture and makes everything taste a little more homemade.
Frozen peas: Tossed in at the end, they keep their pop of green and add sweet freshness.
Dried thyme: Earthy and subtle, thyme brings that essential pot pie flavor.
Salt: Just enough to bring all those savory flavors out—taste and season to your liking!
Black pepper: Adds warmth and a tiny kick to balance the creaminess.
Heavy cream: The key to that lush, cling-to-your-noodles sauce everyone craves.
Chopped fresh parsley: Sprinkling this on top just before serving makes everything look and taste so fresh.

How to Make Chicken Pot Pie Noodle Skillet Recipe

Step 1: Cook the Egg Noodles

Start things off by boiling your egg noodles according to the package directions. This usually takes about 8 minutes, just enough time to prep your veggies. Once they’re tender, drain the noodles and set them aside—you’ll want them ready to go later so they soak up all the creamy goodness without turning mushy.

Step 2: Sauté the Aromatics

In a large skillet over medium heat, melt the unsalted butter until it’s bubbling and fragrant. Toss in the diced onion, carrots, and celery, and let them cook gently. This is your flavor foundation, so give the veggies a solid five to six minutes, stirring often, until they’re nicely softened and the onion looks translucent. Add the garlic, and in just 30 seconds, you’ll notice everything smells extraordinary.

Step 3: Build the Creamy Filling

Time to make things cozy! Stir in the shredded chicken, cream of chicken soup, chicken broth, frozen peas, dried thyme, salt, and pepper. Give everything a good stir to fully combine and then bring the whole mixture to a gentle simmer. The filling will look a little soupy at this stage, which is exactly what you want—it’s all about that luscious sauce.

Step 4: Combine Noodles and Finish with Cream

Lower the heat and add in your cooked noodles along with the heavy cream. Toss everything together—you want every single noodle kissed by the creamy sauce and mingling with chicken and veggies. Warm it through for just a couple minutes until everything’s steamy, thick and irresistibly silky.

Step 5: Garnish and Serve

Take the skillet off the heat and scatter a wheelbarrow’s worth of chopped fresh parsley over the top. The green makes the entire Chicken Pot Pie Noodle Skillet Recipe pop and adds a fresh note to every creamy forkful.

How to Serve Chicken Pot Pie Noodle Skillet Recipe

Garnishes

A generous sprinkle of chopped fresh parsley is classic, but a light dusting of cracked black pepper or a final swirl of heavy cream just before serving makes things extra special. For a bit of zing, you can grate a touch of lemon zest over the top—the brightness contrasts delightfully with all the creamy, savory elements.

Side Dishes

Honestly, this Chicken Pot Pie Noodle Skillet Recipe is hearty enough to stand alone, but some crusty bread is perfect for mopping up the last drops of sauce. If you want to lighten things up, serve it with a crisp green salad tossed in a lemony vinaigrette, or add some roasted asparagus or steamed green beans for extra veggies on the side.

Creative Ways to Present

Try ladling portions into individual bowls and topping each with a flaky biscuit for that true chicken pot pie spirit. Or, for a fun dinner party twist, bake the skillet for a few minutes under a broiler with a puff pastry or biscuit topping until golden. Serving the skillet family-style right at the table feels inviting and encourages everyone to dig in!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Chicken Pot Pie Noodle Skillet Recipe to an airtight container and pop it in the fridge. It’ll keep beautifully for up to 3 days and actually tastes even better the next day as the flavors meld together.

Freezing

This dish freezes surprisingly well! Let it cool completely, then scoop into freezer-safe containers. Freeze for up to 2 months. When ready to enjoy again, thaw overnight in the fridge before reheating for best results. (A little extra splash of broth or cream brings back the silkiness if needed!)

Reheating

Warm leftovers gently in a skillet over medium-low heat, adding a splash of chicken broth or milk to loosen the sauce. You can also microwave individual servings. Sprinkle on fresh parsley after reheating to revive that just-made freshness.

FAQs

Can I use rotisserie chicken for this Chicken Pot Pie Noodle Skillet Recipe?

Absolutely! Rotisserie chicken makes things even easier and adds fantastic flavor. Just shred it and stir right into the skillet for a major time-saver.

Is there a substitute for heavy cream?

You can swap in half-and-half or whole milk for a lighter version, though the sauce will be a little less rich. For a creamy result without dairy, try using full-fat coconut milk.

How can I make this dish gluten-free?

Simply use your favorite gluten-free egg noodles and a gluten-free condensed cream of chicken soup. Double check that your broth is gluten-free as well.

Can I add cheese to this recipe?

Yes, you can! Stir in up to half a cup of shredded cheddar or mozzarella right before serving for a gooey, cheesy finish that melds delightfully with the creamy sauce.

What veggies can I substitute or add?

Feel free to play! Chopped mushrooms, corn, small broccoli florets, or diced bell pepper are all delicious additions. Just be sure to sauté any fresh veggies until tender before combining with the sauce to keep the dish creamy and smooth.

Final Thoughts

If you’re looking for a crowd-pleasing, ultra-comforting dinner that comes together in a flash, don’t sleep on this Chicken Pot Pie Noodle Skillet Recipe. It brings all the magic of a classic chicken pot pie without the fuss and instantly fills any kitchen with warmth and smiles. I can’t wait for you to try it—let this recipe become a new favorite in your rotation!

Chicken Pot Pie Noodle Skillet Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Pot Pie Noodle Skillet recipe is a comforting and creamy one-pan dish that combines the flavors of a classic pot pie with the ease of a skillet meal. Loaded with tender chicken, vegetables, and egg noodles in a rich and savory sauce, it’s a family-friendly dinner that’s sure to become a favorite.

Ingredients

Scale

Egg Noodles:

12 ounces egg noodles

Skillet Mixture:

2 tablespoons unsalted butter
1 small onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
3 cups cooked shredded chicken
1 (10.5-ounce) can cream of chicken soup
1 cup chicken broth
1 cup frozen peas
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream

Garnish:

Chopped fresh parsley for garnish

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Instructions

Cook the Noodles: Cook egg noodles according to package directions, drain, and set aside.
Prepare Skillet Mixture: In a large skillet over medium heat, melt butter. Add onion, carrots, and celery; cook until softened. Stir in garlic, then add shredded chicken, cream of chicken soup, chicken broth, peas, thyme, salt, and pepper. Simmer.
Combine and Garnish: Reduce heat, add cooked noodles and heavy cream to the skillet. Toss until coated and heated through. Garnish with fresh parsley.

Notes

You can use leftover rotisserie chicken for convenience.
For a richer flavor, add ½ cup shredded cheddar cheese before serving.
This dish can also be baked with a biscuit or puff pastry topping for a traditional pot pie twist.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American