Chicken Pot Pie Noodles
Updated
Updated
This Chicken Pot Pie Noodles recipe is classic chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal!
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5 STAR REVIEWS
I don’t remember my mom ever making chicken pot pie when I was growing up. And whenever someone else would serve it to me, it was just off putting. Probably because as a kid, I hated peas, carrots, and celery. And as much as I love a crust, it wasn’t enough to sell me. Well, fast forward to adulthood where I absolutely love peas and carrots. Plus, egg noodles coated in a flavorful creamy sauce? Um, yes please.
This chicken pot pie noodle skillet is a delicious twist on classic chicken pot pie and it’s awesome. Buttery egg noodles are in place of a crust and everything gets cooked in minutes on the stovetop in a pan. It’s such a fantastic quick weeknight meal, especially if you already have your noodles ready and leftover cooked chicken. My family loves it so much and yours will, too!
Helpful Tips & Variations
- Where’s the crust? Yes, traditional pot pie has a crust, but in this recipe the noodles replace that. It’s just a different take on pot pie, but easier and just as yummy!
- Want to use the full bag of egg noodles? My recipe calls for 10 ounces of egg noodles. If you want to use the full 12 ounce bag, you’ll need to make 1 & 1/2 times the sauce.
- Swap out the vegetables. I keep this recipe super simple using frozen (thawed) peas and carrots, but if you want to use different veggies, you certainly can. Keep in mind that fresh raw vegetables will need to be cooked first.
- Baked or rotisserie chicken. I typically make my baked chicken breast, chopped that up and add it in, but chopped up rotisserie chicken works great, too!
Chicken Pot Pie Noodle Skillet
Ingredients
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 & 1/2 cups frozen peas and carrots, thawed
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 & 1/2 cups cooked chicken breast, cut into small cubes
Instructions
- Cook noodles al dente, according to package directions.
- In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent.
- Stir in the flour until combined and no white patches remain.
- Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
- Drain the pasta and add to the skillet, along with the chopped chicken. Toss to combine.
- Taste and season with a touch more salt and pepper, if necessary. Serve hot and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
Because of the pasta, chicken, and vegetables, and also the gravy in the chicken pot pie noodles, this dish is pretty filling, but to round out the meal, it pairs great with a simple leafy green Side Salad or Caesar Salad.
How to Store & Reheat Leftovers
- Fridge. Leftover chicken pot pie noodles will keep for 3 days stored in an airtight container in the refrigerator.
- Reheat. You can reheat portions in the microwave, adding a bit more cream or broth to loosen it back up again.
- Freezer. Allow to cool completely, then transfer to a freezer safe container. Freeze for up to 2 months. Allow it to thaw overnight in the fridge then reheat as directed.
More Easy Skillet Dishes To Try
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Was very sold and easy to make during a week night
I’ve made this recipe twice now. The first time following the recipe exactly, and the second time using mixed vegetables and adding shredded parmesan. Both times DELICIOUS! But loved it especially with the addition of the cheese. Such a comforting meal!
I’ve made this a couple of times, for my husband and I, also for extended family. Absolutely love it. So simple, and delicious. Making it tonight for a nice comfort meal!
Made the recipe with regular penned, because that’s what I had on hand. Im a bit under the weather, and thought chicken ought to do me good. I used rotisserie chicken, and everyone LOVED this dish. I enjoyed this as dinner, not only because its delish, but also quick and easy, even when dizzy :)
Im looking to cook a family batch times 8, to do the work once, eat once a week for 2 months.
Thank you for sharing this recipe!!
New follower! Made this as directed. So delish. Thank you.
This was delicious and a great way to use up leftover chicken. Even better heated in the microwave the second day. Unfortunately, we didn’t have any left after that.
I made this tonight, and it was delicious! Will definitely be in the rotation.
With a vegetarian spouse this is a great recipe using faux chicken (there are so many good ones available now) – use vegetable broth and enjoy- or if you can find the “not chick’n boullion cubes” it’s a good alternative.
I made this using leftover Thanksgiving turkey and added some tarragon. Fantastic! Will definitely be making this again.
Made for dinner and it was quick and delicious! It is a must make again recipe.
Thank you!
The chicken pot pie noodles dish was amazingly delicious! It was like a lighter version of an alfredo dish and the flavor was just so, so good. The next time I make this I will double the amount of chicken. I prefer to fill up more on protein and less carbs even though I love carbs. I also used one and a half cups of just frozen peas. I’ve never been a fan of frozen carrots. For me it needed a little more salt but otherwise it was perfect. I can’t wait to share this with friends.
I did make this and my family loved it, Thank you so much for sharing all your recipes.
Tonight I made the Chicken Noodle pot pie. I was so good. I did change it up a bit.
I crushed ruffle potatoe chip and put them over the top. Baked for about 15 mins.
Well, I tried it with canned chicken. Mistake. The gravy was terrific however. I did add some other seasonings – a little thyme and a little sage. I also sautéed celery and onions first. But otherwise to the letter. Next time it’ll be rotisserie chicken.
It’s on my rotation!
This looks fantastic!
Has anybody made this with *gasp* canned chicken breast? It’s what I have in the house, and I usually make my own noodles.
Also, I notice no herbs are added. Maybe some sage a thyme?
Pretty good little recipe. Comes together really nice when the pasta is cooked separately. Very happy no cream of anything soup is required. Kudos!
We love your recipes. This one is especially good. My husband and teenage son raved about it. I love how quick and easy it is, especially with the frozen rotisserie chicken I keep in the freezer.
I forgot to add the flour before the liquid, but it still turned out great.
Thanks so much!
Made this tonight. I added garlic powder and onion powder too. I tasted the pot pie mixture before adding diced chicken and noodles, and I added one can of cream of chicken soup, which made it more creamier. Hubby said I could definitely make this again!!
Loved it. I did make extra sauce because I added more chicken. Thinking ladling over biscuits would be great, too
This was the BEST thing I have made in a long time!!! Thank you so much for sharing!