Chicken Pot Pie Noodles
Chicken Pot Pie Noodles make an easy skillet recipe that’s ready in less than 30 minutes. By using noodles instead of a traditional crust, you get all of the flavors of the classic dish, without all of the prep work!
Chicken Pot Pie Noodles
Today we’re taking the classic dish of chicken pot pie and transforming it into a simple skillet meal.
Ready in just 30 minutes, this chicken pot pie noodle skillet is rich, creamy and loaded with tender chunks of chicken and veggies. It’s made without the pie crust, but not lacking in flavor.
So, why make this without the crust? To save on time and prep work. Trust me, it’s just as delicious as the regular kind.
And did I mention this cozy dish is made in just one pan? It’s my favorite kind of meal and ready in no time.
This chicken pot pie noodles recipe checks all of my boxes for fast, fresh, flavorful comfort food. Easy-peasy and perfect for everyone.
Ingredients in Chicken Pot Pie Noodles:
- Egg noodles
- Unsalted butter
- Frozen peas and carrots
- Minced onion and garlic
- Italian seasoning
- Salt and pepper
- Flour
- Chicken broth
- Heavy cream
- Shredded chicken
How to Make Chicken Pot Pie Noodle Skillet:
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In a medium pot, cook noodles until al dente according to package directions. Drain and set aside.
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While noodles are cooking, in a large skillet, melt butter over medium heat. Add frozen peas and carrots, minced onion, minced garlic, Italian seasoning, salt and pepper. Sauté for 2-3 minutes, or until peas and carrots are softened. Add flour and stir to combine.
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Add chicken broth and heavy cream and stir to combine. Bring mixture to a boil, then reduce heat to low and simmer, uncovered, until sauce is thickened, about 6-8 minutes.
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Add chicken and noodles to skillet and toss to combine. Adjust seasonings, if necessary. Serve immediately.
How to Store:
Let cool to room temperature and then store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave to warm through.
Tip: If the noodles are gloppy or not creamy, add a touch of milk or cream when warmed through and then mix.
Can I Freeze These Noodles?
You sure can! Let cool to room temperature and then freeze in a freezer-safe container for up to three months. Let thaw in the refrigerator and then heat in the microwave or in a skillet on the stove until warmed through.
What to Serve with This Noodles Recipe:
I like to serve this skillet recipe with garlic bread or a green salad. Easy, simple, yet hearty.
Tips for Making the Best Chicken Pot Pie Noodles:
- Use shredded, pre-cooked chicken! For ease and convenience, I use the store-bought, shredded rotisserie chicken that you can find near the deli section of your grocery store. Such a time saver!
- Frozen peas and carrots are the way to go. And no need to defrost!
- By using heavy whipping cream, the sauce is thick and creamy. However, feel free to use 2% or even skim milk.
- Feel free to add in more veggies. Green beans, corn, or mushrooms would make a delicious addition to this recipe.
Looking for More Easy Chicken Recipes? I’ve Got You Covered!
- BBQ Chicken Legs
- Crock Pot Southwest Chicken
- Honey Balsamic Chicken
- Black Bean Chicken Chili
- Chicken Broccoli Stuffing Casserole
- Easy Baked Chicken Tenders
- Honey Garlic Chicken Legs
Chicken Pot Pie Noodles
Ingredients
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1¾ cup frozen peas and carrots
- 3 teaspoons dried minced onion
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2½ tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1¼ cup heavy whipping cream
- 2 cups shredded, cooked chicken, (I used the pre-cooked, shredded rotisserie chicken that you can find near the deli section of your grocery store)
Instructions
- In a medium pot, cook noodles until al dente according to package directions. Drain and set aside.
- While noodles are cooking, in a large skillet, melt butter over medium heat. Add frozen peas and carrots, minced onion, minced garlic, Italian seasoning, salt and pepper. Sauté for 2-3 minutes, or until peas and carrots are softened. Add flour and stir to combine.
- Add chicken broth and heavy cream and stir to combine. Bring mixture to a boil, then reduce heat to low and simmer, uncovered, until sauce is thickened, about 6-8 minutes.
- Add chicken and noodles to skillet and toss to combine. Adjust seasonings, if necessary. Serve immediately.
Notes
- See my tips and tricks for making Chicken Pot Pie Noodles above the recipe box.
- Noodles will keep in an airtight container in the refrigerator for up to three days. Tip: If the noodles are gloppy or not creamy, add a touch of milk or cream when warmed through and then mix.
