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Here’s a unique, detailed article on the Chicken Pot Pie Noodle Skillet, written to guide readers step by step through the recipe:

Chicken Pot Pie Noodle Skillet – A Comforting One-Pan Twist on a Classic

When you think of cozy, homestyle meals, chicken pot pie almost always comes to mind. It’s creamy, hearty, and packed with tender chicken and vegetables under a golden crust. But what if you could enjoy the same flavors without the hassle of making pie dough? That’s where the Chicken Pot Pie Noodle Skillet comes in—a quick and satisfying one-pan dish that turns the classic pie into a comforting pasta meal.

This recipe takes all the creamy, savory elements of chicken pot pie and pairs them with egg noodles for an easy weeknight dinner that’s ready in under 40 minutes.

Ingredients You’ll Need

2 tablespoons butter – for sautéing and building the base.
1 tablespoon olive oil – prevents burning and adds flavor.
1 small onion, diced – for aromatic depth.
2 medium carrots, diced – brings natural sweetness.
2 celery stalks, chopped – adds crunch and balance.
3 garlic cloves, minced – for flavor.
2 cups cooked chicken, shredded – rotisserie chicken works perfectly.
3 cups wide egg noodles – the hearty pasta base.
2 ½ cups chicken broth – the foundation of the sauce.
1 cup milk or half-and-half – for creaminess.
1 cup frozen peas – classic pot pie touch.
2 tablespoons all-purpose flour – thickens the sauce.
½ teaspoon dried thyme – adds warmth.
½ teaspoon poultry seasoning – ties flavors together.
Salt and pepper, to taste – for seasoning.
Fresh parsley, chopped (optional) – for garnish.

Step-by-Step Method

Step 1: Build the Flavor Base

In a large deep skillet or sauté pan, heat butter and olive oil over medium heat. Add the onion, carrots, and celery, cooking for about 5–6 minutes until softened. Stir in the garlic and cook for an additional 1 minute until fragrant.

This step mimics the filling of a pot pie, building a flavorful vegetable foundation.

Step 2: Create the Creamy Sauce

Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth, ensuring no lumps remain. Once smooth, add the milk, and stir until a light creamy sauce forms.

Step 3: Cook the Noodles in the Skillet

Add the egg noodles directly into the skillet, stirring to coat them in the sauce. Bring the mixture to a gentle simmer, cover, and let the noodles cook for about 10–12 minutes, stirring occasionally to prevent sticking. The noodles will absorb the broth while releasing starch, naturally thickening the sauce.