Step 4: Make the Creamy Sauce
Stir in the cream of chicken soup, chicken broth, and milk (or half-and-half). Mix well until fully combined and smooth.
Now season with thyme, poultry seasoning, salt, and black pepper to taste. Bring the mixture to a gentle simmer and let it bubble for about 5 minutes, stirring occasionally. The sauce should begin to thicken and coat the back of a spoon.
Step 5: Combine Noodles and Sauce
Add the cooked noodles to the skillet, stirring gently until they’re completely coated in the creamy sauce. Let the mixture cook together for another 3–4 minutes, allowing the noodles to absorb the flavors and the sauce to reach your preferred consistency.
If the sauce thickens too much, you can add a splash of milk or broth to loosen it up.
Step 6: Finish and Garnish
Once the sauce is creamy and the noodles are perfectly tender, remove the skillet from the heat. Sprinkle chopped fresh parsley over the top for color and freshness.
Optional: Add a sprinkle of grated Parmesan or a handful of shredded cheddar for an extra cheesy twist!
Serving Suggestions
Serve this Chicken Pot Pie Noodle Skillet warm, straight from the pan. It pairs beautifully with:
- A simple green salad for balance.
- Garlic bread or buttery biscuits on the side.
- A sprinkle of crushed crackers or toasted breadcrumbs for a “crust-like” finish.
Storage & Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over low heat with a splash of milk or broth to restore creaminess.
- Freeze: You can freeze it for up to 2 months, but the noodles may soften slightly after thawing.
Final Thoughts
The Chicken Pot Pie Noodle Skillet brings all the warmth and nostalgia of a homemade pot pie—with none of the hassle of making crust. It’s rich, creamy, satisfying, and perfect for busy weeknights or cozy weekends at home.
Whether you’re feeding your family or meal-prepping for the week, this skillet will quickly become one of your go-to comfort recipes.
Would you like me to include a cheesy baked version of this recipe (topped with breadcrumbs and baked in the oven)?
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