Chicken Pot Pie Noodle Skillet

If your idea of comfort food is collapse-on-the-couch bliss after one pan and 30 minutes of effort, we’re about to become best kitchen friends. This is chicken pot pie flavor, noodled up and stripped of any puff pastry drama—still cozy, way less fuss, and made entirely in a skillet that you actually like doing dishes for.

Why This Recipe Is Awesome

This dish works because it cheats in the best possible ways: it captures the rich, creamy pot pie filling but skips the fiddly crust and uses egg noodles to soak up all the good gravy. You get tender bites of chicken, soft carrots and peas, and a velvety sauce built from a basic roux and stock—no cans of mystery slurry required. It’s fast enough for a weeknight but satisfying enough for guests, and cleanup is merciful because everything happens in one heavy skillet. Also, noodles make people happy. Science, probably.

Ingredients You’ll Need

• 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (thighs = more forgiving)
• Salt and freshly ground black pepper (don’t be shy)
• 2 tbsp butter and 1 tbsp olive oil, or just butter if you like the taste
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced small
• 2 ribs celery, diced (optional but adds personality)
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour (for thickening)
• 3 cups low-sodium chicken broth
• 1 cup milk or half-and-half (for creaminess)
• 8 oz wide egg noodles, uncooked (or substitute small pasta, see notes)
• 1 cup frozen peas
• 1 cup frozen corn (optional, for sweetness and color)
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 tsp Dijon mustard or a pinch of nutmeg (optional, for depth)
• Grated Parmesan or a squeeze of lemon to finish (optional brightener)
• Optional topping: store-bought biscuit dough pieces or quick shredded-cheese-and-breadcrumb crisp

Step-by-Step Instructions

1. Step 1

   Season the chicken with salt and pepper. Heat the butter and oil in a large oven-safe skillet over medium-high heat and brown the chicken in two batches until golden on the edges but not fully cooked through, 3–4 minutes per batch; remove to a plate. Lower the heat to medium, add the onion, carrots, and celery, and sauté until softened, about 5 minutes; stir in the garlic for 30 seconds so it smells like you know what you’re doing.

2. Step 2

   Stir the flour into the vegetables to make a quick roux, cook for a minute, then whisk in the chicken broth and milk until smooth. Add the noodles, browned chicken, thyme, Dijon (if using), and bring to a simmer; cover and cook until the noodles are tender, usually 8–12 minutes depending on noodle size, stirring once halfway to prevent sticking. Once the noodles are done, fold in the peas and corn, adjust salt and pepper, and finish with a splash of lemon or a sprinkle of Parmesan; if you want a biscuit-top, tuck small biscuit pieces on top and bake in a 425°F oven for 12–15 minutes until golden.

Common Mistakes to Avoid

Cooking noodles straight into a creamy mixture can go south if you don’t stir occasionally—pasta likes solo time but not total abandonment, so give it one or two gentle nudges. Don’t add all your salt at the start; stock, Parmesan, and even frozen veggies bring sodium with them, so taste near the end. If you brown everything to a crisp, you’ll get chewy chicken; pull it off the heat slightly underdone because it finishes cooking in the sauce. Finally, if you skip the roux and just dump milk in, you’ll have thin soup instead of luxuriously clinging sauce.

Alternatives & Substitutions

No thighs? Use breasts but cut them small so they cook fast and stay juicy. Swap egg noodles for small shells, fusilli, or even rice if you’re avoiding wheat—just adjust cooking time and liquid. Short on fresh veggies? frozen misc mix does the job without the peeling drama. Want vegetarian? Substitute mushrooms and firm tofu or chickpeas and use veggie stock; you’ll still get a deep, comfy flavor. If you want it lighter, use low-fat milk and increase the flour by a tablespoon to keep the sauce satisfying. Personal opinion: a little Dijon is a secret weapon—don’t skip it unless you’re allergic to joy.

FAQ

Can I use rotisserie chicken?

Yes—toss in shredded rotisserie chicken at the very end with the peas so it warms through instead of overcooking. You’ll shave off time and still get that roasted-chicken flavor without extra effort.

Can I make this ahead and reheat it?

Absolutely. It reheats well. Cool, cover, and refrigerate for up to 3 days; reheat on the stove with a splash of broth or milk to loosen the sauce. If it’s been frozen, thaw in the fridge overnight before gentle reheating to keep the noodles from turning into a mushy memory.

Is it freezer-friendly?

Sort of—this dish tolerates freezing, but egg noodles can get soft. Freeze portions without any biscuit topping for up to 2 months, then thaw and add fresh peas or a quick pan-sauté to revive texture. For best results, freeze the filling and add freshly cooked noodles when you reheat.

Final Thoughts

This Chicken Pot Pie Noodle Skillet is the kind of meal that behaves like a hug without requiring architectural skills from your kitchen. It’s forgiving, customizable, and comfort-forward, with a clean-up profile that makes weeknights happier. Try the biscuit top once for show, but keep the stovetop version in your regular rotation—fast, satisfying, and exactly the kind of practical indulgence we all deserve. If you make it, tell me which shortcut saved you the most time—I’m collecting winning shortcuts like they’re tiny trophies.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.