This Chicken Pot Pie Noodle Skillet has been my go-to comfort meal on hectic weeknights and chilly weekends. I first discovered the combination during a frantic week of juggling work and family life when I wanted the cozy, familiar flavors of pot pie without the fuss of pastry. The result is a dish that captures the savory, creamy filling of a traditional pot pie but folds it into tender egg noodles, giving you comforting texture and ease in every forkful. It’s hearty enough to fill hungry teens and gentle enough for picky eaters.

What makes this version special is the balance between the silky cream base and the bright pop of peas and carrots, plus the quick browning of sweet onion and garlic that brings everything together. I learned to use a good-quality cooked chicken—rotisserie or leftover roast—for texture and fast prep. The whole skillet comes together in under 30 minutes, and because it’s all one pan, cleanup is forgiving. Family members often ask for this the moment the air fills with its warm, nostalgic aroma.

Ingredients

• Egg noodles (10 ounces): I use wide egg noodles for their ability to hold sauce; pick a good-quality brand like Barilla or private-label fresh egg noodles for a silkier bite.
• Unsalted butter (2 tablespoons): Adds richness and helps gently brown the onion; using unsalted lets you control the final seasoning.
• Sweet onion (1, diced): Yellow or Vidalia-style sweet onion adds sweetness and aromatic depth when softened; dice evenly for consistent cooking.
• Garlic (3 cloves, minced): Fresh garlic gives brightness; mince finely so it releases flavor quickly without burning.
• Italian seasoning (2 teaspoons): A balanced blend of dried herbs like oregano, basil, and thyme gives savory background notes—substitute poultry seasoning for a more classic pot pie aroma.
• Frozen peas and carrots (1 1/2 cups, thawed): Convenient and colorful; thaw enough so they warm quickly in the skillet without making the sauce watery.
• All-purpose flour (2 tablespoons): Used to thicken the sauce into a velvety binder; whisk into the butter-onion mixture to cook out the raw flour taste.
• Chicken broth (1 cup): Prefer low-sodium broth so you can adjust salt at the end; the broth thins the cream slightly and adds savory depth.
• Heavy cream (1 cup): Delivers the silky, luscious texture that makes this dish feel indulgent; for a lighter variant, use half-and-half though the sauce will be thinner.
• Cooked chicken breast (1 1/2 cups, small cubes): Rotisserie chicken or leftover roasted chicken works best for quick prep and maximum flavor.
• Salt and pepper: Season to taste at the end; coarse sea salt and freshly ground black pepper deliver the best finish.

Instructions

Cook the egg noodles: Bring a large pot of salted water to a boil and add the egg noodles. Cook until al dente according to package directions, typically 6 to 8 minutes for wide egg noodles. Drain well in a colander and set aside; reserve a small cup of pasta water if you like to loosen the sauce later. Sauté aromatics and vegetables: In a large skillet over medium-high heat, melt the butter until foamy. Add the diced onion and sauté for about 3 minutes until soft and translucent. Stir in the minced garlic, Italian seasoning, and the thawed peas and carrots. Season lightly with salt and pepper. Cook, stirring occasionally, until vegetables are warmed through and aromatic, about 1 to 2 minutes. Create the thickened base: Sprinkle the flour over the softened onion and vegetables and stir continuously to incorporate. Cook the flour for 1 minute to remove the raw edge, creating a roux that will thicken the sauce evenly. Add liquids and simmer: Pour in the chicken broth while whisking to avoid lumps, then add the heavy cream. Bring the mixture to a gentle boil, then reduce heat to a simmer. Stir occasionally until the sauce becomes noticeably thicker, about 4 to 5 minutes; you should see it coat the back of a spoon. Combine pasta and chicken: Fold the drained noodles and the cubed cooked chicken into the skillet, stirring to coat everything in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water or extra broth to reach your desired consistency. Taste and adjust salt and pepper, then remove from heat. Serve and garnish: Spoon the skillet mixture into warmed bowls and serve immediately. A sprinkle of chopped fresh parsley or a few grinds of black pepper brightens the finish.

Storage Tips

Cool leftovers quickly and transfer to airtight containers. Refrigerate for up to 3 days; the sauce will thicken as it cools, so rewarm gently in a skillet over low heat with a tablespoon or two of chicken broth or milk to loosen it. For freezing, portion into meal-sized containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Avoid microwave overheating which can separate the cream; stir frequently while warming to restore a smooth texture.

Ingredient Substitutions

For a lighter version, substitute half-and-half or evaporated milk for heavy cream—expect a thinner, less silky sauce. To make it gluten-free, use a gluten-free flour blend or cornstarch (use 1 tablespoon cornstarch dissolved in 2 tablespoons cold water) as a thickener and choose gluten-free egg noodles. Swap chicken for cooked turkey for a post-holiday twist, or use shredded rotisserie chicken to save time. Add mushrooms or swap peas and carrots for mixed vegetables to change the flavor profile.

Serving Suggestions

Serve this skillet with a crisp side salad dressed in a bright vinaigrette to cut the richness. For a heartier meal, accompany with roasted Brussels sprouts or garlic green beans. Garnish bowls with chopped parsley, chives, or a light squeeze of lemon for freshness. For family-style dinners, plate the skillet at the center of the table with crusty bread or warm biscuits to sop up every last bit of sauce.

Seasonal Adaptations

In spring, brighten the skillet by adding fresh peas and baby spinach at the end. In summer, roast summer vegetables like zucchini and cherry tomatoes and fold them in. During autumn and winter, incorporate diced roasted root vegetables and a pinch of nutmeg for warming depth. Holiday leftovers turn this into a star: use leftover mashed potatoes in place of some noodles and fold in cranberry chutney for a festive twist.

Meal Prep Tips

Cook and cube chicken ahead of time and freeze in portioned bags for quick assembly. Pre-chop onions and mince garlic to keep in the fridge for up to 48 hours. Measure out the flour and seasonings in small containers for speed. If you batch-cook for the week, portion into individual containers for easy reheating at work. Keep a small jar of cooked zero-salt broth concentrate to adjust sauce consistency during reheating.

Success Stories

I once made this for a potluck where several guests confessed they generally avoid creamy dishes, yet they went back for thirds. A friend called it “the coziest comfort food” and another said it reminded them of childhood dinners. The simplicity of the technique lets home cooks look like chefs—brown the onion properly, cook the roux briefly, and you’ll consistently end up with a glossy, thickened sauce that everyone will praise. It’s become a requested staple at our family gatherings.

Give this skillet a try on a night when you want something warm, quick, and reassuring. It’s flexible, forgiving, and made to be shared. Let it become one of your weeknight heroes too.