Chicken Pot Pie Noodle Skillet

 

Comfort food at its BEST — creamy, hearty, and ready in one pan!

If you love the cozy flavor of a classic chicken pot pie but want something faster, easier, and made in a single skillet, this Chicken Pot Pie Noodle Skillet will absolutely become a new favorite.
It has everything you adore: tender chicken, soft veggies, a luxurious creamy sauce, and buttery noodles that soak up ALL the flavor.

It’s the type of meal you make on a chilly night, busy weeknight, or whenever you need something comforting that doesn’t require much prep.
No crust. No baking.
Just quick, delicious, creamy magic in a pan.

 

Ingredients

Main Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly!)
• 8 oz egg noodles
• 2 tbsp butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• ½ cup milk or heavy cream
• 1 tsp dried thyme
• ½ tsp dried parsley
• Salt & pepper, to taste

Optional Add-Ins

• A handful of shredded cheddar cheese
• Chopped fresh parsley for garnish
• Extra chicken broth to thin sauce if needed

Directions (Detailed, Step-by-Step)

1. Cook the Egg Noodles

Bring a pot of salted water to a boil.
Cook egg noodles according to package instructions until tender.
Drain and set aside.
(You can drizzle a little butter to prevent sticking.)

2. Sauté the Aromatics

In a large skillet, melt the butter over medium heat.
Add the chopped onion and cook until soft and translucent — about 3–4 minutes.
Add minced garlic and cook for another 30 seconds until fragrant.

This base adds a deep, cozy flavor to the whole dish.

3. Add the Vegetables

Pour the frozen mixed veggies into the skillet.
Stir and cook for 3–5 minutes until they’re warmed through and slightly tender.
No need to thaw beforehand.

4. Create the Creamy Sauce

Add the cream of chicken soup, chicken broth, milk (or cream), dried thyme, dried parsley, salt, and pepper.
Stir everything together until smooth and creamy.

Let the mixture gently simmer for 3–4 minutes to thicken slightly.

5. Add the Cooked Chicken

Stir in the shredded or diced chicken.
Rotisserie chicken works like a charm and saves tons of time.

Let the chicken simmer in the sauce so it absorbs all the comforting flavors.

6. Add the Noodles

Gently fold the cooked egg noodles into the skillet mixture.
Stir until every noodle is coated in the creamy sauce.

If the sauce becomes too thick, add a splash of chicken broth.
If you prefer it thicker, let it simmer a bit longer uncovered.

7. Optional: Add Cheese

If you want extra richness, sprinkle shredded cheddar cheese on top, cover the skillet briefly, and let it melt.
Not required — but absolutely delicious.

8. Serve Warm

Garnish with fresh parsley or cracked black pepper.
Serve hot and enjoy pure comfort in every bite.

Serving Suggestions

• Serve with a simple green salad
• Garlic bread on the side
• Fresh biscuits (if you want chicken pot pie vibes!)
• Or enjoy it all by itself — it’s hearty enough

Tips for the BEST Chicken Pot Pie Noodle Skillet

Use rotisserie chicken for speed & amazing flavor
Egg noodles are ideal because they’re soft and soak up sauce
For a richer sauce, use heavy cream instead of milk
Add cheese for ultra comfort-food goodness
Thin with broth if needed — this dish thickens as it cools