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Chicken Pot Pie Noodle Skillet: Comfort in Every Bite

If you love the creamy, savory flavors of chicken pot pie but don’t want the fuss of rolling out crust or waiting for hours in the oven, the Chicken Pot Pie Noodle Skillet is your answer. This one-pan meal delivers all the deliciousness of a classic pot pie in a fraction of the time, with tender chicken, vibrant vegetables, and soft egg noodles smothered in a creamy sauce. Perfect for busy weeknights or a cozy dinner, it’s a dish that will have everyone coming back for seconds.

Ingredients

For this skillet, you’ll need:

2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
2 cups mixed vegetables (carrots, peas, corn, or your favorite combo)
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper, to taste
8 ounces egg noodles
Optional topping: shredded cheddar cheese or crispy fried onions

Step-by-Step Method

Step 1: Cook the Noodles

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside. This ensures the noodles are perfectly tender and ready to soak up the creamy sauce later.