Get ready to enjoy the delicious and hearty Chicken Pot Pie Noodle Skillet! This dish brings all the comforting flavors of a traditional chicken pot pie into an easy, one-skillet meal that’s perfect for busy weeknights or cozy family dinners. It’s so good that my family eats it every week! The creamy sauce, tender chicken, and egg noodles create a dish that’s both familiar and satisfying, perfect for a cold winter’s night.
Why You’ll Love This Chicken Pot Pie Noodle Skillet
Quick and Easy: Simple steps and minimal prep make this dish perfect for a weeknight dinner.
One-Pot Wonder: Everything cooks in a single skillet, making cleanup a breeze.
Comforting and Delicious: All the flavors of a classic chicken pot pie, but in a pasta form that everyone will love.
Family Favorite: A kid-friendly dish that’s sure to become a regular in your meal rotation.
Serve this dish on its own, or with a side of fresh green salad or steamed vegetables for a balanced meal.
Ingredients for Chicken Pot Pie Noodle Skillet
To create this comforting one-pot meal, you’ll need:
1 1/2 cups of cooked chicken breast, cut into small cubes: A great use for leftover chicken.
2 tablespoons of unsalted butter: Adds richness and flavor to the sauce.
1 diced onion: Provides a sweet, aromatic base.
3 minced cloves of garlic: Adds depth and flavor.
1 1/2 cups of thawed frozen peas and carrots: Adds color and nutrition.
2 tablespoons of all-purpose flour: Helps thicken the sauce.
1 cup of chicken broth: Adds a savory base to the sauce.
2 teaspoons of Italian seasoning: Provides a blend of herbs that complement the dish.
1 cup of heavy cream: Creates a rich, creamy sauce.
10 ounces of egg noodles: The perfect pasta choice for soaking up the sauce.
Salt and pepper to taste: Essential for seasoning.
Ingredient Tips
Chicken: Use leftover or rotisserie chicken for convenience, or cook fresh chicken breasts as needed.
Vegetables: Thawed frozen peas and carrots are convenient, but you can also use fresh vegetables or other favorites like green beans or corn.
Broth and Cream: Chicken broth adds depth, while heavy cream makes the sauce rich and velvety. Substitute half-and-half for a lighter version.
Pasta: Egg noodles are traditional, but you can use any short pasta you like.
Instructions Outline
Here’s how to make Chicken Pot Pie Noodle Skillet step-by-step:
Cook the Noodles: Cook the egg noodles according to package instructions. Drain and set aside.
Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes.
Add Vegetables and Seasoning: Stir in the Italian seasoning and thawed peas and carrots. Cook for a few minutes until the vegetables are heated through.
Make the Roux: Sprinkle the all-purpose flour over the vegetables, stirring to combine. Cook for about 1 minute to form a roux, which will help thicken the sauce.
Add Liquid Ingredients: Gradually pour in the chicken broth and heavy cream, stirring continuously until the sauce begins to thicken, about 3-5 minutes.
Combine with Chicken: Add the cooked chicken breast cubes to the skillet, mixing well to combine with the sauce and vegetables.
Season to Taste: Season the dish with salt and pepper to taste. Remember to go easy on the salt if your broth is already salted!
Add the Noodles: Finally, add the cooked egg noodles to the skillet, tossing everything together until the noodles are well coated in the creamy sauce.
Serve Hot: Serve immediately while hot, and enjoy your delicious Chicken Pot Pie Noodle Skillet!
Serving Suggestions
This Chicken Pot Pie Noodle Skillet is a complete meal on its own, but you can pair it with:
Fresh Green Salad: A crisp salad with a tangy vinaigrette balances the rich flavors of the dish.
Steamed Vegetables: Serve with steamed broccoli, green beans, or asparagus for added nutrition.
Crusty Bread: A slice of crusty bread or garlic bread makes a great accompaniment for mopping up any extra sauce.
Storage and Meal Prep Tips
Make Ahead: You can prepare the components of the dish (chicken, vegetables, noodles) in advance and store them separately in the refrigerator for up to 2 days. Combine and cook when ready to serve.
Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of milk or broth to loosen the sauce.
Freezing: This dish can be frozen after cooking. Let it cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove.
Variations and Substitutions
Here are some creative ways to make this dish your own:
Add Extra Veggies: Include chopped mushrooms, bell peppers, or zucchini for more variety.
Make It Spicy: Add a pinch of red pepper flakes or hot sauce for a bit of heat.
Lighter Version: Substitute half-and-half or milk for heavy cream to lighten up the dish.
Gluten-Free Option: Use gluten-free pasta and flour to make this dish suitable for gluten-free diets.
Final Note
This Chicken Pot Pie Noodle Skillet is the ultimate comfort food, perfect for any night of the week. With its creamy sauce, tender chicken, and satisfying noodles, it’s no wonder my family eats it every week! Give this recipe a try, and I’m sure it will become a favorite in your household too.
Enjoy this easy, comforting meal and share the love with those around you!
Chicken Pot Pie Noodle Skillet
Ingredients Â
- 1½ cups cooked chicken breast cubed
- 2 tablespoons unsalted butter
- 1 onion diced
- 3 cloves garlic minced
- 1½ cups thawed frozen peas and carrots
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 2 teaspoons Italian seasoning
- 1 cup heavy cream
- 10 ounces egg noodles
- Salt and pepper to taste
InstructionsÂ
- Cook egg noodles according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat.
- Add diced onions and minced garlic, sautéing until onions are translucent.
- Stir in Italian seasoning, peas, and carrots; cook for a few minutes.
- Sprinkle flour over the vegetables and mix to form a roux.
- Gradually pour in chicken broth and heavy cream, stirring until the sauce thickens.
- Add cooked chicken cubes and mix well.
- Season with salt and pepper to taste.
- Add cooked egg noodles to the skillet, tossing until everything is well coated.
- Serve hot and enjoy!
