Ah! You’re talking about a Chicken Pot Pie Noodle Skillet—basically all the cozy, creamy goodness of chicken pot pie, but in one pan with noodles instead of a crust. It’s a weeknight favorite because it’s faster and lighter than a traditional pie. Here’s a full breakdown:
Ingredients
- Chicken – 2 cups cooked, shredded or diced (rotisserie chicken works great)
- Egg noodles – 8 oz (about half a standard bag)
- Vegetables – 1 cup frozen peas & carrots, or diced fresh carrots, celery, and corn
- Onion & garlic – 1 small onion, 2 cloves garlic, finely chopped
- Butter – 2–3 tbsp
- Flour – 2–3 tbsp (for thickening)
- Chicken broth – 2 cups
- Milk or cream – 1 cup
- Italian or poultry seasoning – 1 tsp (or just salt & pepper)
- Optional – shredded cheese for topping
Step-by-Step Cooking
- Cook the aromatics:
- In a large skillet, melt butter over medium heat.
- Sauté onion and garlic until soft.
- Make the creamy sauce:
- Sprinkle flour over the butter & onion mixture, stir for 1–2 minutes to cook the flour.
- Gradually whisk in chicken broth and milk until smooth.
- Bring to a simmer until slightly thickened.
- Add noodles & veggies:
- Stir in uncooked egg noodles and vegetables.
- Cover and simmer 8–10 minutes, stirring occasionally, until noodles are tender.
- Add chicken & season:
- Stir in cooked chicken, salt, pepper, and any herbs.
- Heat through for 2–3 minutes.
- Optional finishing touches:
- Sprinkle with shredded cheese and let it melt before serving.
- Garnish with parsley for a pop of color.
💡 Tips for Success:
- If the noodles absorb too much liquid, add a splash more broth or milk.
- You can make it in one skillet from start to finish—less cleanup, more cozy vibes.
- Frozen veggies save time, but fresh veggies give a little crunch.
If you want, I can create a super-creamy, ultra-flavorful version that tastes just like chicken pot pie, but ready in under 30 minutes.
Do you want me to do that?
