Here’s a cozy, one-pan Chicken Pot Pie Noodle Skillet recipe—creamy, comforting, and much faster than traditional pot pie.
🍲 Chicken Pot Pie Noodle Skillet
🧂 Ingredients
- 2 tbsp butter or oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup peas (frozen is fine)
- 2 cups cooked shredded chicken
- 2 cups egg noodles or any short pasta
- 2½ cups chicken broth
- 1 cup milk or cream
- 2 tbsp flour (to thicken)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp thyme (optional but classic)
🍳 Instructions
1. Sauté the base
- Melt butter in a large skillet over medium heat.
- Add onion and carrots, cook 5–7 minutes until slightly soft.
- Add garlic and cook 30 seconds.
2. Build the sauce
- Sprinkle flour over vegetables and stir well (this thickens the sauce).
- Slowly pour in chicken broth while stirring.
- Add milk/cream and mix until smooth.
3. Cook the noodles
- Add egg noodles directly into the skillet.
- Simmer for 8–10 minutes, stirring occasionally, until noodles are tender.
4. Add chicken & veggies
- Stir in cooked chicken, peas, salt, pepper, and thyme.
- Cook 3–5 minutes until everything is hot and creamy.
5. Finish & serve
- Taste and adjust seasoning.
- Serve warm with optional garnish like parsley or black pepper.
🥧 Flavor tips (pot pie style)
- Add a splash of cream for extra richness
- A pinch of nutmeg enhances the “pot pie” flavor
- Top with crushed biscuits or toasted breadcrumbs for crunch
If you want, I can also give you:
- a low-carb version
- a no-cream healthier version
- or a baked casserole pot pie noodle version
