Go Back
This Creamy Chicken Pot Pie Noodle Skillet combines tender chicken, egg noodles, peas, carrots, and a rich homemade cream sauce for an easy one-pan comfort food dinner. It has all the cozy flavors of classic chicken pot pie without the extra work of making a crust.

Creamy Chicken Pot Pie Noodle Skillet

This Creamy Chicken Pot Pie Noodle Skillet combines tender chicken, egg noodles, peas, carrots, and a rich homemade cream sauce for an easy one-pan comfort food dinner. It has all the cozy flavors of classic chicken pot pie without the extra work of making a crust.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • Main Ingredients
  • * 1 pound boneless skinless chicken breasts, diced
  • * 12 ounces extra-wide egg noodles
  • * 2 tablespoons butter
  • * 1 small onion diced
  • * 2 garlic cloves minced
  • * 3 tablespoons all-purpose flour
  • * 2 cups chicken broth
  • * 1 cup heavy cream
  • * 1 cup frozen peas
  • * 1 cup diced carrots
  • * 1 cup corn kernels optional
  • * 1 teaspoon dried thyme
  • * Salt and black pepper to taste
  • * Fresh parsley chopped

Equipment

  • Large deep skillet or sauté pan
  • Large pot
  • colander
  • Cutting board
  • Chef's knife
  • measuring cups
  • Measuring spoons
  • whisk
  • * Wooden spoon or silicone spat

Method
 

  1. Cook the egg noodles according to the package directions until al dente. Drain and set aside.
  2. Season the chicken with salt and pepper.
  3. Heat 1 tablespoon butter in a large skillet over medium-high heat and cook the chicken until golden and fully cooked. Remove from the skillet.
  4. Melt the remaining butter in the same skillet. Add the onion and carrots and cook for about 5 minutes until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Sprinkle the flour over the vegetables and stir for 1 minute.
  7. Slowly whisk in the chicken broth until smooth and slightly thickened.
  8. Stir in the heavy cream and thyme. Simmer until the sauce coats the back of a spoon.
  9. Return the cooked chicken to the skillet along with the peas and optional corn.
  10. Fold in the cooked egg noodles and stir until everything is coated in the creamy sauce.
  11. Taste and adjust seasoning. Garnish with chopped parsley and serve hot.

Notes

Cook the noodles just until al dente so they don't become too soft.
* Rotisserie chicken works well as a quick substitute.
* Add mushrooms, celery, or green beans for extra vegetables.
* Stir in shredded cheddar or Parmesan for an even cheesier version.
* Store leftovers in the refrigerator for up to 4 days.