Chicken Pot Pie Noodle Skillet: A Comfort Food Classic with a Twist

When it comes to comfort food, few dishes are as beloved as chicken pot pie. With its creamy filling, tender chicken, and hearty vegetables, it’s a dish that feels like a warm hug. But what if you could enjoy all those flavors without the fuss of making a pie crust? That’s where the Chicken Pot Pie Noodle Skillet comes in—a one-pan meal that’s easy, quick, and just as satisfying!

This dish takes everything you love about classic chicken pot pie and swaps out the crust for tender egg noodles, making it a creamy, hearty, and filling meal that comes together in under 30 minutes. It’s perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

Why You’ll Love This Recipe

✔ One-Pan Meal – Less mess, fewer dishes! Everything cooks in a single skillet.
✔ Quick & Easy – Ready in about 30 minutes, making it perfect for weeknights.
✔ Kid-Friendly – A creamy, comforting dish the whole family will love.
✔ Great Use for Leftover Chicken – Rotisserie chicken or leftover cooked chicken works perfectly.

Ingredients You’ll Need

For the Skillet:

2 cups cooked chicken (shredded or diced)
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried parsley
¼ teaspoon paprika (optional, for depth of flavor)
2 cups chicken broth
1 cup milk (or heavy cream for extra richness)
1 can (10.5 oz) cream of chicken soup
8 ounces egg noodles (or any pasta of choice)
1 cup frozen peas

For Garnish:

Fresh parsley, chopped
Grated Parmesan (optional)

Step-by-Step Instructions

Step 1: Sauté the Vegetables

In a large deep skillet or sauté pan, melt butter over medium heat.
Add diced onion, garlic, carrots, and celery, cooking until softened (about 5 minutes).

Step 2: Build the Creamy Base

Stir in salt, black pepper, thyme, parsley, and paprika.
Pour in chicken broth, milk, and cream of chicken soup, stirring to combine.

Step 3: Cook the Noodles

Add uncooked egg noodles directly into the skillet, stirring to coat.
Cover and let simmer on medium-low heat for about 10-12 minutes, stirring occasionally until the noodles are tender.

Step 4: Add Chicken & Peas

Stir in cooked chicken and frozen peas, allowing everything to heat through (about 3-5 minutes).

Step 5: Serve & Enjoy!

Garnish with fresh parsley and grated Parmesan, then serve warm!

Recipe Tips & Variations

💡 Thicker Sauce? – If you prefer a thicker, creamier consistency, mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it in while simmering.

💡 Make it Cheesier! – Stir in ½ cup shredded cheddar at the end for an extra creamy finish.

💡 Swap the Protein – Use turkey, ham, or even shrimp instead of chicken for a twist.

💡 Veggie Boost – Add mushrooms, spinach, or bell peppers for extra nutrition.

How to Store & Reheat

📌 Refrigerate: Store leftovers in an airtight container for up to 4 days.
📌 Reheat: Warm in a skillet over medium heat with a splash of broth or milk to restore creaminess.
📌 Freeze? This dish isn’t ideal for freezing because of the dairy-based sauce, but if you must, freeze without the noodles and add fresh ones when reheating.