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Creamy chicken pot pie noodle skillet filled with tender chicken, egg noodles, bright carrots and green peas in a rich, savory cream sauce, garnished with fresh herbs and black pepper.

Chicken Pot Pie Noodle Skillet

Creamy chicken pot pie flavors meet egg noodles in this easy one-skillet dinner. Tender chicken, peas and carrots, and a rich herb sauce come together fast for pure comfort.
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Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large pot, large skillet

Method
 

  1. Cook noodles al dente according to package directions; drain.
  2. In a large skillet, melt butter over medium-high heat. Add onion, garlic, Italian seasoning, peas and carrots; season with salt and pepper. Cook about 3 minutes until softened.
  3. Stir in flour until combined.
  4. Pour in chicken broth and heavy cream. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
  5. Add drained noodles and chicken. Stir to coat, adjust seasoning, and serve hot.

Notes

Use leftover or rotisserie chicken for speed. Cook noodles just to al dente. Sauce thickens as it sits—loosen with a splash of broth if needed. Excellent with a simple green salad.