There is something incredibly comforting and satisfying about a hearty one-pan meal, and this Chicken Pot Pie Noodle Skillet Recipe absolutely delivers that cozy feeling with every bite. Imagine tender chunks of chicken nestled in a creamy sauce filled with savory peas, carrots, and onions, all perfectly tossed with noodles that soak up every bit of that rich flavor. It’s like the classic chicken pot pie you love but quicker and easier, with the bonus of noodley goodness that makes every forkful simply irresistible. This dish is pure home-cooked happiness, ready in just 25 minutes, making it a perfect weeknight winner for the whole family.
Ingredients You’ll Need
You don’t need a long list of fancy ingredients to create magic in the kitchen with this Chicken Pot Pie Noodle Skillet Recipe. Each one plays a crucial role—from the creamy heavy cream that brings richness, to the fresh veggies offering vibrant color and a touch of sweetness, and, of course, the perfectly cooked noodles that tie everything together with tender satisfaction.
- 10 ounces egg noodles: Cooked al dente to create the perfect base that hugs the creamy sauce.
- 2 tablespoons butter: Melts beautifully to sauté the veggies, adding richness and depth.
- 1 medium onion, finely chopped: Provides sweetness and a savory foundation for the dish.
- 2 cloves garlic, minced: Adds a fragrant, aromatic punch with every bite.
- 1 1/2 cups frozen peas and carrots: Brings color, texture, and wholesome goodness.
- 1/2 teaspoon salt: Enhances every flavor element while balancing the dish.
- 1/4 teaspoon black pepper: Adds a subtle heat that wakes up your taste buds.
- 2 tablespoons all-purpose flour: Thickens the sauce to luscious perfection.
- 1 cup chicken broth: Forms the savory liquid base that ties the flavors together.
- 1 cup heavy cream: Delivers that creamy, comforting texture that makes this dish feel indulgent.
- 1 1/2 cups cooked chicken, shredded or chopped: The hearty star protein that makes this skillet truly filling and delicious.
How to Make Chicken Pot Pie Noodle Skillet Recipe
Step 1: Cook Noodles
Start by cooking the egg noodles according to the package instructions, aiming for that perfect al dente texture. This ensures the noodles stay tender yet firm enough to hold up when tossed in the creamy sauce later. Drain and set them aside while you prepare the rest of the dish.
Step 2: Sauté Vegetables
In a large skillet, melt the butter over medium-high heat. Once melted, add the finely chopped onion, minced garlic, and frozen peas and carrots. Sprinkle in salt and pepper to season. Cook everything together until the onions become soft and translucent, releasing their natural sweetness and creating a beautiful base for the sauce.
Step 3: Thicken the Sauce
Sprinkle the flour over the sautéed vegetables and stir well to evenly coat. This step is key because the flour acts as a thickening agent later on. Slowly pour in the chicken broth and heavy cream while stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce to a simmer, letting it thicken and develop that rich, velvety texture for about five minutes.
Step 4: Combine and Heat Through
Once your sauce has thickened beautifully, drain the cooked noodles and add them directly to the skillet along with the cooked chicken. Gently stir until everything is well combined and heated through. Take a moment to taste and adjust seasoning with a touch more salt or pepper if needed before serving.
How to Serve Chicken Pot Pie Noodle Skillet Recipe
Garnishes
To elevate your dish even further, sprinkle some fresh chopped parsley or thyme over the top for a burst of color and a bright, herbal note that complements the creamy sauce wonderfully. A light grate of Parmesan cheese can add a subtle salty touch that pairs beautifully.
Side Dishes
This Chicken Pot Pie Noodle Skillet Recipe is satisfying all on its own, but if you want to round out the meal, a crisp green salad with a tangy vinaigrette offers a refreshing contrast. Alternatively, warm crusty bread or garlic knots are perfect for sopping up any leftover sauce on the plate.
Creative Ways to Present
For a fun twist, serve the skillet directly at the table in a rustic cast iron pan so everyone can help themselves. Or, spoon it into individual small ramekins and top each with a sprinkle of breadcrumbs and cheese, then briefly broil for a golden crust. These little touches make a comforting dish feel special without any extra fuss.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Chicken Pot Pie Noodle Skillet leftovers into an airtight container and keep them in the refrigerator. They’ll stay fresh for 3 to 4 days, making for quick and satisfying meals later in the week.
Freezing
This recipe freezes well, too. Just portion it into freezer-safe containers and freeze for up to 3 months. When you want a comforting meal ready to go, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the leftovers gently in a skillet over medium-low heat, stirring occasionally and adding a splash of chicken broth or cream if needed to loosen the sauce. You can also microwave portions on medium power to ensure it heats evenly without drying out.
FAQs
Can I use other types of noodles for this recipe?
Absolutely! While egg noodles are traditional and offer a great texture, you can swap in pasta shapes like penne, rotini, or even small shells. Just be sure to cook them al dente so they don’t get mushy when mixed with the sauce.
Is it possible to use leftover cooked chicken?
Yes, leftover cooked chicken works perfectly in this Chicken Pot Pie Noodle Skillet Recipe. It makes the dish super convenient for a quick dinner, and you can even use rotisserie chicken for even less prep time.
Can I make this recipe dairy-free or vegan?
Definitely! You can replace butter with a plant-based margarine and swap heavy cream for coconut milk or another creamy dairy-free alternative. For a vegan twist, substitute chicken broth with vegetable broth and use chickpeas or tofu instead of chicken.
What’s the best way to reheat without drying out the dish?
Reheating gently on the stovetop with a splash of broth or cream helps keep the sauce smooth and moist. Microwaving in short bursts and stirring in between also works well to prevent parts from drying out.
Can I add other vegetables to this skillet dish?
Of course! Feel free to toss in diced potatoes, mushrooms, corn, or green beans. Just adjust the cooking time slightly if adding raw vegetables to ensure everything is tender and cooked through.
Final Thoughts
There’s nothing quite like slipping into the warmth and comfort of a home-cooked meal, and this Chicken Pot Pie Noodle Skillet Recipe brings all that goodness to your table with minimal fuss and maximum flavor. It’s an easy weekday dinner that feels special, filling, and utterly delicious. I can’t wait for you to try this recipe and make it your own cozy family favorite!
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Chicken Pot Pie Noodle Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
A comforting and easy Chicken Pot Pie Noodle Skillet recipe that combines tender chicken, mixed vegetables, and creamy sauce served over perfectly cooked noodles. Ready in just 25 minutes, this one-pan meal is a delicious twist on the classic pot pie, perfect for a quick weeknight dinner.
Ingredients
Chicken and Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen peas and carrots
- 1 cup cooked chicken, shredded or diced
Dry Ingredients
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 10 ounces noodles (egg noodles recommended)
Liquids and Fats
- 2 tablespoons butter
- 1 cup chicken broth
- 1 cup heavy cream
Instructions
- Cook Noodles: Bring a large pot of salted water to a boil and cook the noodles according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add the diced onion, minced garlic, and frozen peas and carrots. Season with salt and pepper. Cook until the onions are softened and the vegetables are heated through, about 4-5 minutes. Stir in the flour, mixing well to coat the vegetables and create a roux base for the sauce.
- Add Liquid: Pour in the chicken broth and heavy cream. Stir constantly until the mixture comes to a boil, then reduce heat to a simmer. Let the sauce thicken for about 5 minutes, stirring occasionally to prevent sticking.
- Combine and Serve: Add the cooked noodles and chicken to the skillet. Stir everything together until well combined and heated through. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot directly from the skillet for a hearty, comforting meal.
Notes
- Use egg noodles for the best texture and flavor.
- Leftover cooked chicken works perfectly in this recipe, making it easy to use what you have on hand.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Feel free to add other vegetables like mushrooms or celery to customize your pot pie skillet.
- To make this dish gluten-free, use gluten-free flour and noodles.
