Chicken Pot Pie Noodle Skillet: A Cozy One-Pan Meal
Craving the comforting flavors of chicken pot pie but want something quicker and easier? This Chicken Pot Pie Noodle Skillet brings all the hearty goodness of the classic dish into a one-pan, noodle-filled masterpiece that’s perfect for busy weeknights. It’s creamy, satisfying, and loaded with tender chicken and vegetables—just like the classic pot pie filling, but without the need for a crust!
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 1 cup whole milk
- 8 oz egg noodles (or your favorite pasta)
- 1/4 cup all-purpose flour
- 1/2 cup shredded cheddar cheese (optional, for extra creaminess)
Step-by-Step Guide:
Cook the Chicken
In a large skillet, heat the olive oil over medium heat. Add the diced chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
Sauté the Vegetables
In the same skillet, add the diced onion, garlic, carrots, and celery. Sauté for 3-5 minutes, or until the vegetables begin to soften.
Add the Seasonings
Stir in the thyme, rosemary, salt, and pepper. Mix well to coat the vegetables in the seasonings.
Make the Sauce
Sprinkle the flour over the vegetables and stir to coat. Cook for another minute to help eliminate the raw flour taste. Slowly pour in the chicken broth while stirring to avoid lumps. Add the milk and continue stirring until the mixture thickens, about 3-4 minutes.
Cook the Noodles
Add the egg noodles (or pasta of your choice) to the skillet and bring the mixture to a simmer. Cook, stirring occasionally, until the noodles are tender and the sauce has thickened, about 8-10 minutes.
Combine the Chicken and Peas
Return the cooked chicken to the skillet along with the frozen peas. Stir everything together and cook for an additional 2-3 minutes until the peas are heated through and everything is well combined.
Finish and Serve
If desired, sprinkle shredded cheddar cheese over the skillet and stir until melted for an extra creamy touch. Taste and adjust the seasoning as needed. Serve hot and enjoy!
Tips for the Perfect Chicken Pot Pie Noodle Skillet:
- Use Rotisserie Chicken: For even quicker prep, use store-bought rotisserie chicken to save time on cooking the chicken from scratch.
- Veggie Variations: You can mix up the veggies depending on what you have on hand—corn, green beans, or even potatoes work well.
- Cheese Option: Adding cheese is optional, but it gives the dish a richer, creamier texture. You can use cheddar, mozzarella, or even Parmesan for a twist.
- One-Pan Wonder: This recipe is all about convenience. The beauty of this dish is that everything cooks in one pan, reducing clean-up time.
Why You’ll Love This Recipe:
- Comforting and Hearty: It’s the essence of comfort food—creamy, savory, and full of satisfying flavors.
- Quick and Easy: With just a few ingredients and one pan, you can have a meal on the table in under 30 minutes.
- Customizable: It’s easy to adjust based on what you have in your pantry. Throw in your favorite veggies, switch up the seasonings, or add extra cheese for a personalized touch.
Final Thoughts:
Chicken Pot Pie Noodle Skillet is the perfect cozy meal that brings all the classic chicken pot pie flavors together with the ease of a one-pan dish. It’s comforting, creamy, and full of tender chicken and veggies—everything you love about chicken pot pie but in a fraction of the time. This dish is sure to become a go-to in your weeknight dinner rotation. Enjoy it as a hearty meal for your family or save leftovers for lunch the next day!