There’s something undeniably comforting about chicken pot pie. The creamy sauce, tender chicken, and savory vegetables all wrapped up in a flaky crust make for a dish that’s perfect for cozy evenings. However, making a traditional chicken pot pie can be time-consuming. That’s where the Chicken Pot Pie Noodle Skillet comes in. This recipe captures all the delicious flavors of a chicken pot pie but simplifies the process by using noodles instead of a crust. It’s a quick, one-pan meal that’s perfect for busy weeknights but still offers the heartwarming comfort of a classic dish.
I first stumbled upon this idea when I was craving chicken pot pie but didn’t have the time or patience to deal with pie crusts. With some egg noodles on hand and a bit of experimentation, I created this skillet version that quickly became a family favorite. The egg noodles soak up the creamy sauce beautifully, making each bite incredibly satisfying.
Ingredients
10 ounces egg noodles
2 tablespoons unsalted butter
1 sweet onion, diced
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 1/2 cups frozen peas and carrots, thawed
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 1/2 cups cooked chicken breast, cut into small cubes
Salt & Pepper to taste
Preparation
Cook the Noodles:
Cook the egg noodles al dente according to the package directions. Drain and set aside.
Sauté the Vegetables:
In a large skillet, melt the butter over medium-high heat.
Add the diced onion, minced garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.
Cook for about 3 minutes, until the onions are soft and translucent.
Create the Sauce:
Stir in the flour until it is well combined with the vegetables.
Pour in the chicken broth and heavy cream. Bring the mixture to a boil, then reduce to a simmer.
Stir occasionally until the sauce has thickened, about 5 minutes.
Combine with Noodles and Chicken:
Add the cooked egg noodles and the cubed chicken breast to the skillet.
Stir everything together until well combined and heated through.
Taste and adjust the seasoning with more salt and pepper, if needed.
Serve:
Serve the Chicken Pot Pie Noodle Skillet hot. Enjoy!
Variations and Substitutions
Vegetable Variations: Feel free to add other vegetables such as corn, green beans, or mushrooms.
Protein Alternatives: You can substitute the chicken with turkey or even cooked ground beef for a different flavor.
Herb Choices: Fresh herbs like thyme, parsley, or rosemary can be added for extra flavor.
Cream Substitutes: For a lighter version, you can use half-and-half or whole milk instead of heavy cream.
Conclusion
The Chicken Pot Pie Noodle Skillet is a delightful twist on the classic chicken pot pie, combining all the flavors you love into a quick and easy one-pan meal. This dish is perfect for those busy nights when you want something comforting without spending hours in the kitchen. The combination of tender chicken, savory vegetables, and creamy sauce, all enveloped in egg noodles, makes for a satisfying meal that everyone will love.
The simplicity of the recipe, along with its delicious results, makes it a go-to dinner option. Whether you’re making it for your family or for a cozy night in, this dish is sure to bring warmth and comfort to your table. Enjoy the ease of preparation and the comforting flavors of this fantastic Chicken Pot Pie Noodle Skillet!
Chicken Pot Pie Noodle Skillet
Ingredients
- 10 ounces egg noodles: Cooked al dente providing the base for the dish.
- 2 tablespoons unsalted butter: Used for sautéing vegetables and creating the sauce.
- 1 sweet onion diced: Adds sweetness and flavor to the dish.
- 3 cloves garlic minced: Adds aromatic depth and flavor.
- 2 teaspoons Italian seasoning: Provides a blend of herbs to enhance the overall flavor.
- 1 1/2 cups frozen peas and carrots thawed: Adds vegetables for color, texture, and nutrition.
- 2 tablespoons all-purpose flour: Thickens the sauce.
- 1 cup chicken broth: Forms the base of the creamy sauce.
- 1 cup heavy cream: Adds richness and creaminess to the sauce.
- 1 1/2 cups cooked chicken breast cut into small cubes: Provides protein and heartiness to the dish.
- Salt & Pepper to taste: Essential for seasoning.
Instructions
- Cook 10 ounces of egg noodles al dente according to the package directions. Drain and set aside.
- In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Add the diced onion, minced garlic, 2 teaspoons Italian seasoning, thawed peas and carrots, salt, and pepper. Cook for about 3 minutes until the onions are soft and translucent.
- Stir in 2 tablespoons of flour until well combined with the vegetables. Pour in 1 cup of chicken broth and 1 cup of heavy cream. Bring to a boil, then reduce to a simmer. Stir occasionally until the sauce thickens, about 5 minutes.
- Add the cooked egg noodles and 1 1/2 cups of cubed cooked chicken breast to the skillet. Stir everything together until well combined and heated through. Taste and adjust seasoning with more salt and pepper if needed.
- Serve the Chicken Pot Pie Noodle Skillet hot and enjoy!
Notes
- Vegetable Variations: Add corn, green beans, or mushrooms for extra flavor and nutrition.
- Protein Alternatives: Substitute the chicken with turkey or cooked ground beef.
- Herb Choices: Add fresh thyme, parsley, or rosemary for additional flavor.
- Cream Substitutes: Use half-and-half or whole milk for a lighter version.
