Chicken Pot Pie Noodle Skillet

This Chicken Pot Pie Noodle Skillet takes all the hearty, creamy flavors of classic chicken pot pie and combines them with tender noodles for a quick and satisfying one-pan meal. Perfect for busy weeknights or when you crave cozy comfort food without the fuss.

INGREDIENTS:

For the Base:

2 tablespoons unsalted butter – For sautéing.

1 tablespoon olive oil – Helps prevent the butter from burning.

1 medium onion, diced – Adds sweetness and depth.

2 garlic cloves, minced – For savory flavor.

2 medium carrots, diced – Classic pot pie addition.

2 celery stalks, diced – Adds crunch and texture.

For the Sauce:

1/4 cup all-purpose flour – To thicken the sauce.

2 cups chicken broth – Forms the flavorful base.

1 cup whole milk – For creaminess.

1/2 cup heavy cream – Adds richness.

1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme) – For a herby touch.

1/2 teaspoon dried parsley (optional) – Adds freshness.

Salt and black pepper, to taste

For the Protein and Pasta:

2 cups cooked, shredded chicken – Rotisserie chicken works perfectly.

8 oz egg noodles or your favorite pasta – Cooked al dente.

Optional Add-ins:

1 cup frozen peas – Classic pot pie flavor and texture.

1/2 cup shredded cheddar cheese (optional) – For an extra cheesy twist.

DIRECTIONS:

Step 1: Sauté the Vegetables

Heat butter and olive oil in a large skillet over medium heat.

Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.

Stir in the garlic and cook for another minute until fragrant.

Step 2: Make the Sauce

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.

Gradually whisk in the chicken broth, ensuring no lumps form.

Add the milk, cream, thyme, parsley (if using), salt, and pepper. Simmer for 5–7 minutes until the sauce thickens.

Step 3: Combine the Ingredients

Stir in the cooked chicken, peas (if using), and cooked noodles. Toss to combine and coat everything in the creamy sauce …