This Chicken Pot Pie Noodle Skillet is classic chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal!
Never in all my life have I ever gotten excited, or even been interested in, Chicken Pot Pie.
Until now.
This skillet dish is awesome. I made it several times in April alone – the kids are already tired of it. Life of a food blogger: no single recipe gets repeated for months, or become obsessed with a meal and make it every single week. Lol.
I don’t remember my mom ever making chicken pot pie. 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 love peas and carrots. Plus, egg noodles coated in a creamy bath is pure delish.
Doesn’t chicken pot pie have a crust?
Yep, traditional pot pie has a crust. In this recipe, the noodles replace that. It’s just a different take on pot pie, but just as yummy!
This is super simple and quick, especially if you already have your noodles ready and leftover cooked chicken. Great weeknight meal!
Other Skillet dishes you might like!
- Mexican Rice Skillet
- Skillet Beans and Rice with Kielbasa
- Skillet Chicken Parmesan Meatballs
- Kielbasa and Cabbage Skillet
Watch the video for Chicken Pot Pie Noodle Skillet
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
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 kosher 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.
- 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 chicken. Taste and season with a touch more salt and pepper, if necessary.
- Serve hot and enjoy!
Video
Nutrition
slightly adapted from Delish
Serena says
I love how simple and good this recipe is. I make this about once a week. I don’t like peas so I use corn and I do add a dash of thyme and red pepper flakes. Also for a super fast meal I will occasionally just use a can of chicken breast from Costco. I know a lot of people cringe at the thought of canned chicken but when your working late and want to throw something together in 15 minutes it definitely works and my husband loves it either way.
Cheryl Moeller says
All I can say about this recipe is ‘oh my gosh’!! I made it tonight for dinner and my kids (adults) went back for more I have none left and we are only 3! Anyway this will be a favorite of ours always now. I t was the best ever.
JoAnn says
So crazy DELICIOUS!! Hubby and I both practically ate the whole thing. YUM!!!
Mary says
This is great with tuna too, instead of chicken
Lisa Myers says
I use minced roasted garlic for a lot of my meals. How would it be in this, in place of regular garlic? Would it ruin the flavor?
Amy @Belly Full says
Hi Lisa – it wouldn’t be my preference, but it certainly won’t ruin anything. Try it!
Joanne says
Excellent. Used 1/2 & 1/2 and it was perfect. Definitely a dish I’ll make again.
LaTonya Custalow says
Made this last night one with just veggies for my vegetarian and one with chicken, boy was this a hit!! My youngest son gave me an A+ on this meal. Will definitely be making this all the time for the family!! Thank you for this recipe!!
Lynn says
As I write this I am eating it for dinner, it’s amazing. The only thing I would change is next time I would double the sauce, I just like more sauce in my casserole.
Thanks for the recipe.
Kimby says
Baked this in the oven today and modified the recipe a bit. Turned out amazing! Used 4 cans of cream of chicken soup, 5 cans of water, 1 package of egg noodles, and 1 bag of frozen peas and carrots. So easy and so yummy!!
Jan says
Maybe a dumb question but, is the nutritional info for the 6 servings and not individual servings (I hope!) ? My husband is on a strict diet and I have to watch certain nutrient values. Thank you..
Amy @Belly Full says
Hi Jan! Unfortunately that calorie breakdown is per serving.
Jenifer says
Very good, I added extra chicken, will be added to the rotation!! Thank you.
Josie says
I absolutely loved it! So creamy, so delicious. My hubby loved it too. It has definitely worked its way into our monthly rotation of favorite easy dinners!!
Julia says
Going to try this for the first time tonight for dinner! But so stumped and what to make for a side dish? Did you make this as a whole meal? Or make something on the side as well, help!
Amy @Belly Full says
Because of the pasta and chicken, it’s an entire meal on its own. At least for my family…
Victoria Wilson says
Would love to try this by putting it in a pie crust. Has anyone tried it that way?
Julia says
I did this for thanksgiving in a pie crust, but the crust was more for a pretty presentation
Ginger says
Hi I was wondering if I could use canned chicken in this recipe?
Amy @Belly Full says
I wouldn’t recommend it, but rotisserie chicken works great!
Lisa maraschiello says
Made this twice so far!! Family loves it. It’s was so easy to make!!!! Great way to use leftover chicken and veggies! I had a bout a cup of mixed veggies. Diced up what was left of my baby carrots in the veggie drawer. Used leftover chicken i had from a roasted chicken.
My sister ate this by the bowlfulls asking me to pack her the leftovers ! Fiancee ate two huge bowls! Thanks for the great recipe!
Angie says
This was GREAT!! I didn’t use heavy cream, I used fat free evaporated milk and threw in a tablespoon of fat free sour cream for richness. Delish!!
Kristin says
My husband and I are vegetarian, so I substituted vegetable broth for the chicken broth and used Gardein Chik’n Strips I fried and cut. Also added in a half cup of corn for more color. Came out really yummy!
Nancy M says
Can this be made ahead of time?
Colleen R Lepine says
I do not have heavy cream, all i have is whipping cream . Can i use that? Im frazzled!
Amy @Belly Full says
Essentially the same thing – that works!
Joy says
Made this tonight…it was an absolute hit! Used mixed veg instead of peas and carrots because that’s what I had. This recipe is so simple and delicious…definitely a keeper!
Iris says
I eat vegan but this recipe sounded so good I thought I would give it a try. I used Morning Star Veggie Strips instead of the Chicken, bought egg free noodles, vegetable broth and Coconut Cream. This is my go to meal. I always have the ingredients on hand. I have made this often and love it every time!
Stefanie says
I made this and it was so good. I didn’t have chicken broth so I used a cup of water and four bouillon cube. I didn’t use use reall onions I used dried and I forgot the garlic but it was on my chicken. I should have made a double batch.
Ann McGrath says
What can you use in place of heavy cream?
Amy @Belly Full says
Hi Ann – I recommend heavy cream for optimal results. I suppose you could try using regular milk, but it won’t be nearly as creamy, thick, or good.
Sharon M. says
Cou
ld you use cream of chicken soup instead of the cream?
Krista says
My boyfriend and I made this using half and half. It turned out perfect!!
Serena says
Made this tonight hubby and i and kids loved it! We all agreed it was a keeper and should go into the rotation! Easy to make! Didnt have any chicken broth so i used the liquid i cooked the chicken in and added a teaspoon of chicken buillion into the cup of liquid i used. Turned out great! Also didn’t have any egg noodles so i improvised with macaroni noodles. Worked perfectly!
Sarah - The says
I made something similar this past winter but it’s baked. My family is also sick of it. ;) I love the idea of turning it into a skillet meal – probably faster and no need to turn on the oven.
Kathy says
I’ve made this using rotisserie chicken like Susan. I also up the amount of chicken and sauce, and add pimento and mushrooms, as I would to a chicken pie. “Dewicioius “, as my youngest grandchild says.
Erin @ Dinners, Dishes, and Desserts says
Such great comfort food – looks absolutely amazing!
Susan says
Great sauce, and had perfect flavor! I used leftover rotisserie chicken, so it was an easy meal. Will make again!
Jen says
Yum. I am all over this skillet and the other ones on your site. The temperature is 99 and climbing here on Tucson. Thanks for sharing.