Here’s a detailed, one-skillet Chicken Pot Pie Noodle Skillet—all the cozy flavors, zero pie crust stress.
Chicken Pot Pie Noodle Skillet
Serves
4–5
⏱️ ~35 minutes
Ingredients
Base
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
Chicken
- 1 lb boneless, skinless chicken breast or thighs, diced
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp poultry seasoning or Italian seasoning
Veggies
- 1 cup frozen peas & carrots mix
- ½ cup frozen corn
- ½ cup mushrooms, sliced (optional)
Noodles
- 8 oz egg noodles (or rotini)
Sauce
- 3 tbsp all-purpose flour
- 2½ cups chicken broth
- 1 cup milk or half-and-half
- ¼ tsp dried thyme
- ¼ tsp dried rosemary (optional)
- ¼ tsp paprika
Finish
- ½ cup shredded cheddar or Parmesan (optional)
- Fresh parsley, chopped
Instructions
1. Cook the Chicken
- Heat butter and olive oil in a large skillet over medium-high heat.
- Add chicken, salt, pepper, and seasoning.
- Cook 5–6 minutes, until lightly browned.
- Remove chicken and set aside.
2. Build the Flavor
- In the same skillet, add onion and cook 3–4 minutes until soft.
- Add garlic and cook 30 seconds until fragrant.
3. Make the Creamy Sauce
- Sprinkle flour over onions; stir constantly for 1 minute.
- Slowly pour in chicken broth, whisking to avoid lumps.
- Add milk, thyme, rosemary, and paprika.
- Simmer 3–4 minutes until slightly thickened.
4. Add Noodles & Veggies
- Stir in noodles, peas & carrots, corn, and mushrooms.
- Return chicken to the skillet.
- Bring to a gentle boil, then reduce to medium-low.
- Cover and simmer 10–12 minutes, stirring occasionally, until noodles are tender.
👉 Add a splash of broth if it thickens too fast.
5. Finish
- Stir in cheese (if using).
- Taste and adjust seasoning.
- Garnish with parsley.
Pro Tips
- Want it extra creamy? Swap milk for half-and-half.
- Too thick? Add warm broth or milk.
- Too thin? Simmer uncovered 2–3 more minutes.
Variations
- Biscuit topping: Add baked biscuit pieces on top before serving
- Turkey pot pie skillet: Use leftover turkey
- Lighter version: Use evaporated milk and less butter