Craving the cozy comfort of chicken pot pie but short on time? This clever skillet dinner combines all those beloved flavors with tender egg noodles instead of pie crust. It’s the perfect solution for busy weeknights when you want something hearty and homestyle without the fuss of making pastry.
This one-pan wonder transforms the classic pot pie filling into a creamy, satisfying pasta dish that comes together in just 45 minutes. The result is pure comfort food that will have everyone coming back for seconds.
Why You’ll Love This
- One-pan recipe means minimal cleanup
- Ready in under an hour – perfect for busy weeknights
- Uses simple pantry ingredients you likely have on hand
- Kid-friendly comfort food the whole family will enjoy
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 1/2 cups frozen peas and carrots, thawed
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken breast, cut into small cubes
- Salt & Pepper to taste
Instructions
- Melt butter in a large skillet over medium heat. Add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and cream. Bring to a simmer.
- Add egg noodles and cook for 5 minutes, stirring occasionally.
- Stir in chicken, peas, and thyme. Cook until noodles are tender and sauce is thickened, about 5-7 minutes more.
- Season with salt and pepper before serving.
Tips & Variations
- Use rotisserie chicken to save time
- Swap egg noodles for any short pasta like bowties or penne
- Add mushrooms or corn for extra vegetables
- Make it vegetarian by using vegetable broth and mushrooms instead of chicken
- For a lighter version, substitute half-and-half for heavy cream
Serving Suggestions
Serve this creamy skillet dinner with a side of crusty bread for soaking up the delicious sauce. A simple green salad with vinaigrette makes the perfect fresh counterpoint to the rich, creamy pasta.
Notes
- Store leftovers in an airtight container for up to 3 days
- Sauce will thicken as it stands – thin with a splash of broth when reheating
- For best results, cook noodles until just al dente as they’ll continue to soften in the sauce
FAQs
- Can I make this ahead? Yes, but the noodles will soften over time. Best enjoyed fresh.
- Can I freeze this dish? Not recommended, as cream-based sauces can separate when frozen and thawed.
- What if my sauce is too thick? Simply thin it with additional chicken broth until desired consistency is reached.
- Can I use milk instead of cream? Yes, but the sauce won’t be as rich and may take longer to thicken.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 1/2 cups frozen peas and carrots, thawed
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken breast, cut into small cubes
- Salt & Pepper to taste
Steps
- Melt butter in a large skillet over medium heat. Add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and cream. Bring to a simmer.
- Add egg noodles and cook for 5 minutes, stirring occasionally.
- Stir in chicken, peas, and thyme. Cook until noodles are tender and sauce is thickened, about 5-7 minutes more.
- Season with salt and pepper before serving.
Notes
- Store leftovers in an airtight container for up to 3 days
- Sauce will thicken as it stands - thin with a splash of broth when reheating
- For best results, cook noodles until just al dente as they'll continue to soften in the sauce
