Introduction to Chicken Pot Pie Noodle Skillet
If you love comfort food but don’t always have the time to make a full homemade pie, this chicken pot pie noodle skillet might just become your go-to recipe. It captures all the cozy, savory flavors of the classic dish—tender chicken, hearty vegetables, and a creamy sauce—without the need for a time-consuming crust. In this version, egg noodles replace the pie dough, creating a satisfying, spoonable dish that’s ideal for busy weeknights.
Unlike traditional pot pies that take longer to bake and often require multiple dishes, this version is made entirely in one oven-safe skillet. Not only does this simplify cleanup, but it also streamlines the cooking process, bringing the total cook time to under 30 minutes. Think of it as the best parts of chicken pot pie and creamy pasta all in one dish.
The popularity of this skillet meal has risen alongside the trend of easy one-pot dinners, especially among families looking for efficient weeknight solutions. According to Wikipedia’s definition of comfort food, meals like these serve both emotional and practical purposes, offering nourishment and nostalgia in equal measure. For fans of egg noodles and chicken-based dishes, this is a brilliant way to reinvent a beloved classic without the fuss of rolling dough or timing multiple steps. This recipe also pairs perfectly with other weeknight dinner ideas to build out a quick meal plan for the week.
Why You’ll Love This Recipe
The chicken pot pie noodle skillet hits the sweet spot between comfort and convenience. It’s a hearty, soul-warming dish that satisfies with rich, creamy flavor and familiar textures. Here’s why it deserves a place in your dinner rotation:
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Ready in under 30 minutes – no crust to make or chill
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One skillet, less cleanup – everything cooks in one pan
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Family-friendly – picky eaters love the creamy noodles and tender chicken
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Perfect for leftovers – reheats beautifully the next day
Unlike traditional pot pies, this version skips the crust but keeps the savory, herb-infused sauce that defines the original. It’s a quick solution for weeknights, especially when paired with kid-friendly dinners like roasted broccoli or buttered rolls.
Plus, it’s flexible. Swap out ingredients to suit your pantry, or scale it up for guests. It’s also ideal for meal prep—just store it in individual containers for quick grab-and-go lunches throughout the week. For more inspiration, check out this collection of one-pot meal ideas.
Ingredients Breakdown and Substitutions
This easy chicken pot pie noodles recipe starts with basic pantry staples and comes together with ingredients that are both accessible and customizable:
Main Ingredients:
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Egg noodles: Their soft texture makes them ideal for absorbing creamy sauces
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Cooked chicken: Use rotisserie chicken for convenience
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Carrots, celery, onion, garlic: The aromatic base of any good pot pie
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Butter and flour: To form the roux and thicken the sauce
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Chicken broth and milk: For a rich, smooth gravy-like sauce
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Frozen peas: Add texture and color
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Fresh parsley and dried thyme: Classic seasoning combination
Substitutions & Variations:
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Use dairy-free milk or gluten-free flour if needed
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Replace peas with corn, green beans, or mushrooms
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Add a pinch of red pepper flakes for heat
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Try cheddar cheese or cream cheese for a richer flavor profile
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Substitute egg noodles with pasta shells or rotini if desired
Want to explore more traditional ingredients? Learn how a roux works and how it enhances sauces in classic cooking.
Step-by-Step Instructions
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Preheat your oven to 400°F (200°C).
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Cook egg noodles in a pot of salted water until al dente. Drain and set aside.
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In a large oven-safe skillet (like a cast iron skillet), heat olive oil over medium heat.
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Add diced onion, carrots, and celery. Cook until softened (about 5 minutes). Add garlic and sauté for 1 minute.
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Push vegetables to one side and melt butter. Whisk in flour and cook 1 minute to create a roux.
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Slowly pour in broth and milk, whisking constantly to avoid lumps.
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Add thyme, salt, and pepper. Simmer until thickened (3–5 minutes).
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Stir in cooked chicken, peas, and parsley. Add cooked noodles and mix thoroughly.
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Transfer the skillet to the oven. Bake for 10–15 minutes until bubbly and golden on top.
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Let cool slightly before serving.
Need more skillet dinner inspiration? Browse these easy chicken recipes.
Cooking Tips for the Perfect Skillet Dish
To get that restaurant-quality texture and taste:
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Don’t overcook the noodles – they’ll continue cooking in the oven
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Use a heavy skillet – it helps distribute heat evenly for a bubbling top
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For a crust-like finish, top with crushed crackers or Parmesan before baking
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Fresh herbs make a difference – parsley adds brightness to a rich dish
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Use low-sodium broth – lets you control the salt level
Check out how chicken is used as food around the world for ideas to switch up your protein in similar recipes.
Recipe Variations and Customizations
This dish is incredibly adaptable. Here are some creative spins:
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Low-carb version: Replace egg noodles with zucchini noodles or spaghetti squash
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Vegetarian twist: Omit chicken and use sautéed mushrooms or chickpeas for protein
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Cheesy comfort: Add shredded cheddar or mozzarella before baking
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Spicy version: Mix in buffalo sauce or sriracha for a bold upgrade
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Mini pot pie bakes: Scoop into ramekins and top with biscuit dough
For more ideas, dive into this gallery of skillet meals that bring dinner together fast.
Serving Suggestions
Pair this dish with easy, fresh sides:
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Garlic bread or buttered dinner rolls
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Mixed green salad with vinaigrette
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Steamed or roasted veggies like broccoli, green beans, or asparagus
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Cranberry sauce or applesauce for a holiday-style feel
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Fresh fruit to lighten the meal
Looking for a meal plan? Add this to a weekly dinner idea board for easy weeknight planning.
How to Store and Reheat Leftovers
This recipe is ideal for meal prep:
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Store in an airtight container in the fridge for up to 4 days
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Freeze in single-serve containers for up to 2 months (skip the baking step before freezing for best texture)
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Reheat gently on the stovetop or in the oven at 350°F until warmed through
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Microwave with a splash of broth or milk to keep the sauce creamy
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Avoid freezing with egg noodles if texture is a concern—use sturdier pasta
Make sure to explore more long-lasting chicken-based comfort foods for prepping ahead.
Nutritional Benefits and Dietary Notes
This dish is hearty, yet you can keep it balanced:
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High in protein thanks to the chicken and milk
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Can be made lower in fat by using skim milk or less butter
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To make it gluten-free, use gluten-free pasta and flour
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Vegetable-heavy base means extra nutrients in every serving
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Customizable for most dietary needs (dairy-free, low-carb, low-sodium)
Check out the role of egg noodles in classic dishes and why they’re such a perfect fit here.
Frequently Asked Questions (FAQs)
Q1: Can you make chicken pot pie noodles ahead of time?
Yes. Assemble the dish fully and refrigerate it unbaked for up to 24 hours. When ready, bake straight from the fridge, adding 5–10 extra minutes.
Q2: What can I use instead of egg noodles?
You can use rotini, penne, or even rice. Just adjust the liquid slightly based on the starch absorption.
Q3: Can I use canned chicken in this recipe?
Yes, although fresh or rotisserie chicken offers better texture. If using canned, drain and rinse well to reduce sodium.
Q4: How do I make this dish without baking it?
After mixing everything in the skillet, let it simmer on low for 5 minutes to meld the flavors. Top with cheese or herbs if desired and serve immediately.
Q5: What’s the best way to thicken the sauce?
The roux of butter and flour does the trick. Whisk continuously and simmer until the sauce reaches a creamy consistency.
Q6: Can I make this in a slow cooker or Instant Pot?
Yes. Use the sauté setting on the Instant Pot, then pressure cook for 5 minutes. Stir in cooked noodles after pressure release. For slow cooker, cook on low 3–4 hours, then stir in noodles.
Q7: Is this dish kid-friendly or picky-eater approved?
Definitely. The creamy noodles and mild flavors are ideal for kids. Add cheese or reduce veggies if needed to suit preferences.
Chicken Pot Pie Noodle Skillet – A Comfort Food Favorite Reinvented
Description
Creamy, savory, and ready in 30 minutes—this Chicken Pot Pie Noodle Skillet is the ultimate one-skillet comfort food. A crust-free twist on the classic pot pie, packed with chicken, veggies, and egg noodles. Perfect for busy weeknights or cozy weekend dinners.
Ingredients
12 oz egg noodles
2 tablespoons olive oil
1 small yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 teaspoon dried thyme
Salt and pepper to taste
3 cups cooked chicken, shredded
1 cup frozen peas
1/4 cup chopped fresh parsley
Instructions
Preheat oven to 400°F (200°C).
Cook the egg noodles in a large pot of salted boiling water according to package directions. Drain and set aside.
In a large oven-safe skillet, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes. Add garlic and cook for 1 minute more.
Push the vegetables to one side of the skillet and melt the butter in the empty space. Whisk in the flour and cook for about 1 minute to form a roux.
Slowly whisk in chicken broth and milk until smooth. Stir in thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 3–5 minutes.
Add the cooked chicken, peas, and parsley to the skillet. Stir in the cooked noodles until everything is well combined and heated through.
Transfer the skillet to the oven and bake for 10–15 minutes, until bubbling and slightly golden on top.
Let cool slightly before serving.
Notes
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For extra depth, add a splash of white wine when sautéing the vegetables.
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Use fresh herbs like thyme or tarragon if available for a fragrant upgrade.
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Stir in a dollop of sour cream or cream cheese for ultra-rich flavor.
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Let the dish sit for 5 minutes before serving—this helps the sauce thicken and cling to the noodles.
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If doubling the recipe, use a 12-inch skillet or a Dutch oven for even baking.
