Chicken Pot Pie Noodle Skillet

In this delightful culinary creation, the comforting essence of a classic chicken pot pie melds seamlessly with the heartiness of a noodle skillet. As you embark on this gastronomic adventure, envision a medley of tender chicken pieces, succulent and perfectly seasoned, mingling with a symphony of vibrant vegetables. The skillet, a bustling stage for this culinary performance, hosts a captivating interplay of flavors and textures.

Nestled among the golden-brown noodles, the chicken becomes the star of the show, each piece bathed in a savory, velvety sauce that encapsulates the essence of homemade pot pie filling. The sauce, a harmonious blend of rich broth and aromatic spices, binds the ingredients together, creating a luscious and indulgent coating that clings to the noodles and chicken, ensuring every bite is a journey into comfort and satisfaction.

The vegetables, a colorful ensemble of peas, carrots, and corn, contribute both visual appeal and a burst of freshness to the dish. Each bite introduces a medley of textures, from the softness of the noodles to the crisp-tender vegetables, providing a sensorial experience that keeps you engaged and delighted throughout the meal. The inherent warmth of the pot pie concept is retained, making this skillet a celebration of homely flavors and culinary nostalgia.

As you delve into this Chicken Pot Pie Noodle Skillet, the aroma wafting from the pan evokes memories of home-cooked meals and cherished gatherings around the dinner table. The simplicity of the dish belies its complexity of flavors, showcasing the artistry that can be achieved with a well-crafted combination of ingredients. This skillet is not just a meal; it’s a comforting embrace, a culinary journey that invites you to savor the familiar and relish the extraordinary in every forkful.


1 1/2 cups of cooked chicken breast, cut into small cubes
2 tablespoons of unsalted butter
1 diced onion
3 minced cloves of garlic
1 1/2 cups of thawed frozen peas and carrots
2 tablespoons of all-purpose flour
1 cup of chicken broth
2 teaspoons of Italian seasoning
1 cup of heavy cream
10 ounces of egg noodles
Salt and pepper to taste


1. Cook egg noodles according to package instructions. Drain and set aside.

2. In a large skillet, melt the butter over medium heat.

3. Add diced onions and minced garlic to the skillet. Sauté until onions become translucent.

4. Stir in Italian seasoning and thawed peas and carrots. Cook for a few minutes.

5. Sprinkle all-purpose flour over the vegetables. Mix well to form a roux.

6. Pour in chicken broth and heavy cream, stirring continuously until the sauce thickens.

7. Add cooked chicken breast cubes to the skillet and mix to combine.

8. Season with salt and pepper to taste.

9. Finally, add the cooked egg noodles to the skillet, tossing everything together until well coated.

10. Serve hot and enjoy your delicious Chicken Pot Pie Noodle Skillet!

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