Description
A creamy and comforting chicken pot pie noodle skillet that combines the flavors of classic chicken pot pie with tender egg noodles for a quick one-skillet dinner.
Ingredients
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups milk (or half-and-half for extra creaminess)
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 8 oz egg noodles (about 4 cups dry)
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen peas
- 1/4 cup grated Parmesan (optional, for extra richness)
Instructions
- In a large deep skillet, melt butter with olive oil over medium heat. Add onion, celery, and carrots and cook 5–6 minutes until softened.
- Stir in garlic for 30 seconds. Sprinkle in flour and cook 1 minute, stirring constantly.
- Slowly whisk in chicken broth and milk until smooth. Add thyme, parsley, salt, and pepper.
- Bring to a gentle simmer, then stir in egg noodles. Cover and cook 8–10 minutes, stirring occasionally, until noodles are tender and the sauce thickens.
- Stir in shredded chicken and peas. Cook 2–3 minutes until heated through.
- Optional: Stir in Parmesan, taste, and adjust seasoning. Serve hot and creamy.
Notes
- Use rotisserie chicken for quick prep.
- Half-and-half makes the sauce extra creamy.
- Add extra veggies like mushrooms if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg
Keywords: chicken pot pie noodle skillet, creamy chicken noodle skillet, chicken pot pie pasta, one skillet dinner, comfort food dinner, easy weeknight chicken dinner