Chicken Pot Pie Noodle Skillet: A Comfort Food Classic with a Twist

This Chicken Pot Pie Noodle Skillet takes all the comforting flavors of a traditional chicken pot pie and combines them with hearty noodles for a quick and easy one-pan meal. Creamy, savory, and loaded with tender chicken, veggies, and egg noodles, this dish is perfect for weeknight dinners or when you’re craving something cozy without the fuss of a pie crust.

Ingredients

For the Skillet:

• 2 tablespoons butter: For sautéing the veggies.
• 1 small onion, finely chopped: Adds sweetness and flavor.
• 2 garlic cloves, minced: Provides a savory base.
• 2 medium carrots, diced: For a touch of sweetness and texture.
• 2 celery stalks, diced: Adds crunch and balance.
• 1 cup frozen peas: For color and flavor.
• 3 cups cooked chicken, shredded or diced (rotisserie chicken works great).
• 2 cups chicken broth: Forms the base of the creamy sauce.
• 1 cup heavy cream (or half-and-half): For richness and creaminess.
• 2 tablespoons all-purpose flour: Thickens the sauce.
• 2 cups egg noodles: The “twist” that replaces the crust.
• Salt and pepper, to taste: Balances the flavors.
• 1/2 teaspoon dried thyme: Adds a warm, herby note.
• 1/4 teaspoon ground nutmeg (optional): For a subtle depth of flavor.

Optional Toppings:

• Fresh parsley, chopped: For garnish.
• Grated Parmesan cheese: For a cheesy, savory finish.

Step-by-Step Instructions

1. Cook the Noodles

1. Bring a pot of salted water to a boil and cook the egg noodles until just al dente, according to package instructions.
2. Drain and set aside.

2. Sauté the Vegetables

1. In a large skillet, melt the butter over medium heat.
2. Add the onion, carrots, and celery, and cook for 4–5 minutes, stirring occasionally, until the veggies begin to soften.
3. Stir in the garlic and cook for another 30 seconds until fragrant.

3. Make the Sauce

1. Sprinkle the flour over the sautéed vegetables and stir until evenly coated. Cook for 1–2 minutes to remove the raw flour taste.
2. Slowly pour in the chicken broth, whisking constantly to prevent lumps.
3. Stir in the heavy cream, thyme, salt, pepper, and nutmeg (if using). Bring the mixture to a gentle simmer and cook until the sauce thickens, about 5 minutes.

4. Add the Chicken and Noodles

1. Stir the cooked chicken and frozen peas into the skillet, mixing until evenly distributed.
2. Add the cooked egg noodles and toss everything together until the noodles are fully coated in the creamy sauce.

5. Serve

1. Taste and adjust seasoning with more salt and pepper if needed.
2. Garnish with chopped parsley and, if desired, sprinkle with Parmesan cheese before serving.

Tips for Success

• Shortcut Option: Use rotisserie chicken and frozen mixed vegetables to save prep time.
• Make it Cheesier: Stir in shredded cheddar or Parmesan cheese for an extra creamy, cheesy dish.
• Crispy Topping: Sprinkle breadcrumbs or crushed crackers on top and broil for a few minutes for a golden, crunchy finish.

Serving Suggestions

• Serve with a side salad or steamed green beans for a complete meal.
• Pair with crusty bread to scoop up the creamy sauce.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over low heat, adding a splash of chicken broth or cream to refresh the sauce.

Why You’ll Love This Recipe

• One-Pan Wonder: Quick, easy cleanup with everything made in one skillet.
• Comforting and Hearty: Combines the best parts of chicken pot pie and pasta.
• Versatile: Easy to customize with your favorite veggies or spices.

Enjoy this Chicken Pot Pie Noodle Skillet for a comforting, satisfying twist on a classic dish that’s perfect for any night of the week! 🍗🍜✨