Some days, you want comfort food that feels like a warm hug—but without spending hours in the kitchen. That’s where this one-skillet Chicken Pot Pie Noodle recipe comes in. It takes everything you love about a classic chicken pot pie—the creamy sauce, tender chicken, and hearty vegetables—and reimagines it as a noodle skillet meal.
Instead of rolling out pie crust or baking for nearly an hour, you toss the same delicious flavors into a single pan and let them come together on the stovetop. The result is a rich and satisfying dish that feels homemade but comes together quickly, with far fewer dishes to wash afterward.
If you enjoy easy meals that don’t compromise on flavor, this chicken pot pie noodle skillet will quickly earn a permanent place in your meal rotation.
What Makes This Recipe a Weeknight Hero
There are plenty of reasons to fall in love with this dish. It keeps the cozy, savory essence of a traditional chicken pot pie but trades out the pie crust for tender egg noodles. The noodles absorb the creamy broth as they cook, turning into a hearty, one-dish meal that’s ready in about 30 minutes.
Here’s why you’ll love this version:
One skillet means minimal cleanup afterward
Faster than traditional baked chicken pot pie
Noodles are cooked directly in the sauce—no need for boiling water
Uses leftover or pre-cooked chicken for convenience
Family-friendly and perfect for busy weeknights
Ingredients You’ll Need
This dish uses simple ingredients, many of which you may already have on hand. It’s a great recipe for using up leftover cooked chicken or rotisserie chicken.
2 tablespoons butter
1 cup diced carrots
1 cup diced celery
½ cup diced onion
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken broth
1 cup whole milk
2 cups cooked shredded chicken
1 cup frozen peas
8 ounces wide egg noodles
1 teaspoon dried thyme
½ teaspoon black pepper
Salt to taste
Optional: Add a pinch of poultry seasoning or fresh parsley at the end for extra flavor.
Step-by-Step Instructions
Step 1: In a large deep skillet, melt the butter over medium heat. Once it’s bubbling, add the diced carrots, celery, and onion. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Add the minced garlic and stir for another minute until fragrant.
Step 3: Sprinkle the flour over the vegetables and stir constantly for one minute. This step helps to form the base of your creamy sauce and removes the raw taste of the flour.
Step 4: Gradually pour in the chicken broth and milk while stirring or whisking to avoid lumps. Once combined, bring the mixture to a simmer.
Step 5: Stir in the egg noodles, making sure they’re submerged in the liquid. Cover the skillet and cook for about 10 minutes, stirring occasionally to prevent sticking.
Step 6: After the noodles begin to soften, add the cooked shredded chicken, frozen peas, dried thyme, and black pepper. Stir well to combine. Cook uncovered for another 5 to 7 minutes until the noodles are fully tender and the sauce thickens to a creamy consistency.
Step 7: Taste and adjust salt as needed. Remove the skillet from heat and let the dish rest for 5 minutes before serving. The sauce will continue to thicken slightly as it cools.
Tips for Best Results
Cook the flour for at least a minute before adding liquid. This removes the floury taste and helps your sauce thicken properly.
Use exact measurements for broth and milk. The noodles will absorb liquid as they cook, so it’s important not to skimp or overdo it.
Don’t skip the cover during the initial cooking stage. It helps steam the noodles evenly while the sauce builds flavor.
Use pre-cooked chicken to save time. Rotisserie chicken or leftovers work perfectly.
If the sauce thickens too much as it sits, stir in a splash of broth or milk just before serving to loosen it.
Frequently Asked Questions
Can I use a different type of noodle?
Wide egg noodles are ideal for this recipe because they cook quickly and hold up well in creamy sauces. If you substitute a different noodle, be sure to adjust the cook time and monitor the liquid closely, as other noodles may absorb differently.
Can I add other vegetables?
Yes. You can add mushrooms, green beans, or corn. Just keep in mind that watery vegetables like zucchini may affect the sauce consistency.
Can I use raw chicken instead of cooked?
It’s important to use fully cooked chicken in this recipe. If you only have raw chicken, cook it separately beforehand or sauté it in the pan before adding the vegetables.
How do I keep noodles from sticking to the skillet?
Keep the heat at a medium simmer and stir the noodles occasionally while they cook. Avoid letting the pan get too hot or dry.
Storage and Reheating Instructions
If you have leftovers, allow the dish to cool to room temperature and store it in an airtight container.
Refrigerate for up to 3 days
When reheating, add a splash of milk or chicken broth to loosen the sauce and maintain creaminess
Microwave on medium power or reheat gently in a pan over low heat
Avoid freezing—egg noodles tend to become mushy and break apart after thawing
Why This Recipe Works for So Many Occasions
This one-skillet meal is a great way to bring comfort to the table without spending all evening cooking. It works well for weeknight dinners, lunch leftovers, or even casual guests. The flavors are classic and familiar, which makes it a hit with kids and adults alike.
It also helps stretch ingredients like rotisserie chicken and vegetables you already have in your fridge. And because it’s all made in one pan, cleanup is a breeze.
Whether you’re looking to simplify your cooking routine or find a way to enjoy pot pie flavor without the extra steps, this noodle skillet version delivers all the warmth and heartiness in a practical, everyday format.
Final Thoughts
Chicken Pot Pie Noodle Skillet is a brilliant twist on a timeless comfort food. It’s fast, flexible, and satisfying without requiring baking, crusts, or complicated prep. In just about 30 minutes, you’ll have a complete meal full of classic flavor and rich, creamy texture.
The next time you want something cozy and filling without the mess or effort of traditional pot pie, give this recipe a try. One pan, one meal, and one happy table.