This Chicken Pot Pie Noodle Skillet is the kind of comfort food I reach for when I want something warm, satisfying, and unapologetically homey. I first developed this version one rainy evening when I had leftover roast chicken and a craving for pot pie but didn’t have the time — or the patience — to roll out a crust. The result was a buttery, creamy skillet full of tender noodles, sweet onion, peas and carrots, and chunks of chicken that tasted exactly like a pot pie without the fuss. It quickly became a staple for busy family dinners and a recipe I bring to potlucks because it travels well and pleases nearly everyone.

What makes this dish special is the texture contrast: the egg noodles remain tender but still springy, the sauce thickens just enough to cling to each strand, and the vegetables add a bright pop of color and sweetness. The aroma while it simmers — garlic, onion, and browned butter — fills the kitchen in a way that signals comfort is on its way. Over time I’ve learned a few small adjustments that elevate the finished dish: using a full-fat heavy cream for richness, stirring the flour into the softened vegetables to cook off that raw taste, and finishing with fresh cracked pepper so each bite has a little lift.

Ingredients

• Egg noodles (10 ounces): Use standard wide egg noodles for a toothsome bite. I prefer Barilla or store-brand wide egg noodles; they hold sauce well and cook al dente in about 6–8 minutes. Measure by package weight for consistency.
• Unsalted butter (2 tablespoons): Melts down to create the base flavor. Unsalted keeps the sodium controllable; if you only have salted, reduce any added salt later. Plugrá or Land O'Lakes work fine.
• Sweet onion (1, diced): A Vidalia or yellow sweet onion softens and sweetens the sauce — slice into small dice so it melds into the noodles.
• Garlic (3 cloves, minced): Fresh garlic gives the savory backbone. Mince finely so it distributes without burning; add to the pan as the onion softens.
• Italian seasoning (2 teaspoons): A blend of dried basil, oregano, rosemary, and thyme adds warmth. Use a high-quality mix or make your own with equal parts oregano and basil plus a pinch of thyme and rosemary.
• Frozen peas and carrots (1 1/2 cups, thawed): The classic pot pie vegetables. Thaw before adding so they don’t cool the pan; frozen Green Giant or store-brand mixes are perfect.
• All-purpose flour (2 tablespoons): Thickens the sauce. Sprinkle and stir to coat the vegetables and cook off the raw taste before adding liquids.
• Chicken broth (1 cup): Use low-sodium if you want control over seasoning. Homemade stock is ideal for depth; Swanson or Kitchen Basics are good store options.
• Heavy cream (1 cup): Provides richness and a silky finish. For a lighter version, substitute half-and-half, but the texture will be slightly less luxurious.
• Cooked chicken breast (1 1/2 cups, cubed): Leftover roasted chicken or rotisserie breast works wonderfully—cut into small, bite-sized pieces so it warms quickly in the sauce.
• Salt & pepper: Season to taste. I use kosher salt and freshly cracked black pepper; add sparingly at first and adjust after the sauce thickens.

Instructions

Cook the Noodles: Bring a large pot of salted water to a rolling boil and cook the egg noodles until just al dente according to package directions, usually about 6–8 minutes. Avoid overcooking because the noodles will finish cooking briefly when combined with the sauce. Drain and set aside, tossing with a small drizzle of oil or a pat of butter to prevent sticking. Sauté Aromatics and Vegetables: In a large skillet over medium-high heat, melt the butter until it foams. Add the diced onion and cook, stirring, for about 3 minutes until softened and translucent. Add minced garlic and the Italian seasoning, and stir for 30–45 seconds until fragrant. Add the thawed peas and carrots, season lightly with salt and pepper, and cook another 1–2 minutes to warm through. Create the Roux and Add Liquids: Sprinkle the flour over the vegetables and stir continuously for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring, then add the heavy cream. Bring the mixture to a gentle boil, then reduce heat to a simmer. Let the sauce thicken for about 4–5 minutes; watch for the texture to become velvety and slightly reduced. Combine Noodles and Chicken: Add the drained egg noodles and cubed chicken to the skillet, folding gently so the sauce coats everything evenly. Simmer briefly — 1–2 minutes — just to heat the chicken through and allow the flavors to meld. Taste and adjust with more salt and pepper as needed. Serve hot, straight from the skillet.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. When freezing, portion into meal-sized airtight containers or heavy-duty freezer bags and freeze for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator where possible, then warm in a skillet over low heat with 2–4 tablespoons of chicken broth, stirring occasionally. If reheating in the microwave, cover loosely and stir every 60–90 seconds to ensure even heating and to prevent the sauce from separating.

Ingredient Substitutions

If you’re short on heavy cream, use half-and-half mixed with 1 tablespoon of butter to mimic richness, or for a dairy-free version swap with canned full-fat coconut milk (note: it will add a subtle coconut note). Use gluten-free egg-style noodles to make this gluten-free, and substitute cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) for the flour if you prefer a gluten-free thickener. Rotate vegetables seasonally — peas and diced summer squash make a nice twist in warmer months.

Serving Suggestions

Serve the skillet family-style with a simple green salad dressed in lemon vinaigrette to cut the richness. For a heartier meal, pair with roasted Brussels sprouts or steamed green beans. Toasted crusty bread or garlic bread is perfect for sopping up the creamy sauce. Garnish with chopped parsley or a squeeze of lemon to brighten each serving.

Cultural Background

This dish is an American comfort-food mash-up inspired by classic pot pie filling and mid-century one-pan dinners. Pot pie flavors — chicken, peas, carrots, and a creamy sauce — became popular in home cooking because they use inexpensive staples and stretch ingredients. Converting those flavors into a noodle skillet is an example of modern Weeknight American household cooking: practical, quick, and focused on pleasing the family around the table.

Seasonal Adaptations

In spring swap frozen peas for fresh peas and add chopped asparagus tips for brightness. In winter, use roasted root vegetables and a splash of sherry in the sauce for depth. Around the holidays, stir in a handful of chopped roasted chestnuts and finish with thyme for a festive twist.

Meal Prep Tips

Cook the noodles and dice the chicken ahead of time and refrigerate separately for up to 24 hours. Sauté the onion and garlic and store that base in the fridge; when ready to serve, warm the base, add vegetables, finish with liquids and combine with noodles and chicken. This reduces active dinner time to under 10 minutes, making it ideal for busy evenings or packed lunches.

Whether you make this for a busy weeknight, a casual gathering, or a meal to warm up after a long day, this Chicken Pot Pie Noodle Skillet delivers comfort with speed and simplicity. It’s one of those dishes that invites tweaks and personalization — and somehow always brings everyone back for seconds.