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Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet

This cozy Chicken Pot Pie Noodle Skillet combines tender shredded chicken, creamy sauce, egg noodles, and vegetables in one skillet. It’s comfort food made easy – no crust, no fuss, just fast, filling flavor your whole family will love.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, One-Pot Meal
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb egg noodles
  • 2 cups cooked chicken shredded
  • 1 cup carrots diced
  • 1 cup peas
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 3 tbsp butter
  • 1/4 cup flour
  • 2 1/2 cups chicken broth
  • 1 cup milk or cream
  • 1 cup diced tomatoes drained
  • salt and pepper to taste
  • thyme and parsley fresh or dried, to taste

Equipment

  • Large Pot
  • Skillet or Dutch Oven
  • Whisk
  • Measuring Cups

Method
 

  1. Cook egg noodles according to package directions in salted boiling water. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add chopped onion, carrots, and garlic. Sauté for 5 minutes until tender.
  3. Sprinkle in flour and stir to coat the veggies. Slowly whisk in chicken broth and milk, stirring constantly until smooth and thickened.
  4. Add shredded chicken and diced tomatoes. Simmer for 5–7 minutes to blend flavors.
  5. Fold in cooked egg noodles, peas, salt, pepper, thyme, and parsley. Stir gently until well combined and heated through.
  6. Serve warm, topped with extra parsley if desired. Enjoy the creamy, cozy goodness!

Notes

Rotisserie chicken works great and saves time. Use cream for a richer sauce or milk for a lighter version. Freezes well — just reheat gently with a splash of broth or milk.