If you love the comforting flavors of a classic chicken pot pie but want something easier and quicker, this Chicken Pot Pie Noodle Skillet is the perfect solution! It brings all the rich, savory goodness of a traditional pot pie into a simple, one-pan meal. Plus, it’s not too heavy or overly creamy, making it a great choice year-round.
This dish is hearty, flavorful, and family-friendly—ideal for busy weeknights when you need something satisfying but low-effort. And if you’re not a fan of egg noodles? No worries! Swap them out for your favorite pasta, and it will still be just as delicious. To top it off, a golden, crispy breadcrumb topping adds the perfect crunch!
Kitchen Tools You’ll Need
- Large skillet
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper, to taste
- 8 ounces egg noodles (or your preferred pasta)
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 2 tablespoons melted butter
How to Make Chicken Pot Pie Noodle Skillet
1. Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and cook for 5-7 minutes, until golden brown and fully cooked.
- Remove the chicken from the skillet and set aside.
2. Make the Creamy Sauce
- In the same skillet, sauté the onion and garlic for 3-4 minutes until fragrant and soft.
- Stir in the frozen mixed vegetables and cook for another 2-3 minutes.
- Sprinkle the flour over the vegetables, stirring constantly for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth and milk, allowing the mixture to come to a simmer.
- Add the thyme, rosemary, salt, and pepper and let the sauce thicken for about 5 minutes.
3. Cook the Noodles
- While the sauce thickens, cook the egg noodles according to the package instructions.
- Drain and set aside.
4. Combine Everything
- Return the cooked chicken to the skillet and stir into the creamy vegetable sauce.
- Add the cooked noodles, mixing well to coat them in the sauce.
- Let everything simmer together for 3-4 minutes to absorb the flavors.
5. Make the Crispy Topping
- In a small bowl, mix Parmesan cheese, breadcrumbs, and melted butter.
- Sprinkle the topping evenly over the noodle skillet.
6. Serve & Enjoy!
- Garnish with extra Parmesan if desired.
- Serve warm and enjoy this comforting, homestyle dish with family and friends!
Cooking Tips & Variations
✔ No Egg Noodles? Use any pasta you like—fusilli, penne, or rotini work well!
✔ Make it Creamier: Add a splash of heavy cream for extra richness.
✔ Extra Crunch: Toast the breadcrumb topping under the broiler for 1-2 minutes.
✔ Vegetarian Option: Swap chicken for mushrooms or extra veggies and use vegetable broth.
Recipe Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
Nutrition (per serving):
- Calories: 450
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 105mg
- Sodium: 620mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugars: 5g
- Protein: 30g
Final Thoughts
This Chicken Pot Pie Noodle Skillet is the ultimate cozy meal, perfect for any night of the week! It’s warm, creamy, and satisfying—without the hassle of making a traditional pot pie. Plus, with just one skillet, cleanup is a breeze.
Save this recipe for when you’re craving comfort food made simple! ❤️🥘
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