Chicken Pot Pie Noodle Skillet

Step 2: Sauté the Aromatics

In a large skillet, melt the butter over medium heat. Add the diced onion and cook for about 3–4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant. Aromatics are the flavor base of your skillet, giving it a savory depth.

Step 3: Add the Vegetables

Toss in your mixed vegetables. If using frozen, no need to thaw; just cook for 3–5 minutes until heated through. Fresh vegetables may need a little longer. Stir frequently so they don’t stick to the pan.

Step 4: Make the Creamy Sauce

Sprinkle the flour over the vegetables and stir well to coat. Slowly pour in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer. Add thyme, parsley, salt, and pepper. Let the sauce thicken for 3–5 minutes. This creamy mixture mimics the classic pot pie filling without needing a pie crust.

Step 5: Combine Chicken and Noodles

Stir in the cooked chicken and drained egg noodles. Toss everything together until the noodles are fully coated in the creamy sauce and the chicken is evenly distributed. Taste and adjust seasoning if needed.

Step 6: Optional Topping

If you want a cheesy twist, sprinkle shredded cheddar on top and cover the skillet for a few minutes until melted. For a crunchy finish, top with crispy fried onions before serving.

Step 7: Serve and Enjoy

Spoon the Chicken Pot Pie Noodle Skillet into bowls, making sure each portion gets plenty of chicken, veggies, and sauce. This dish is best served hot and fresh, though leftovers reheat beautifully in the microwave or on the stovetop.

Tips for Perfection

• Use rotisserie chicken for a quick shortcut.
• Adjust vegetables to your preference; green beans, broccoli, or mushrooms work wonderfully.
• Creamy variation: Swap half of the milk for heavy cream for an extra-rich sauce.
• One-pot cleanup: If you cook the noodles directly in the skillet with extra broth, you can skip boiling separately and save a dish!

This Chicken Pot Pie Noodle Skillet is an unbeatable combination of ease, comfort, and flavor. It takes the classic elements of chicken pot pie—savory chicken, tender vegetables, creamy sauce—and brings them together with noodles for a cozy, hearty meal that’s ready in less than 40 minutes. Perfect for weeknight dinners, it’s a recipe that will quickly become a family favorite.

If you want, I can also create a shortcut version that cooks entirely in one skillet in 25 minutes—no pre-boiling noodles needed. That one is even faster and mess-free. Do you want me to do that?