This Chicken Pot Pie Noodle Skillet is the kind of weekday supper that becomes a household favorite the moment it hits the table. I first made this when I wanted the familiar, cozy flavors of pot pie but with less fuss and a faster finish. Instead of a pastry crust, tender egg noodles soak up a rich, creamy sauce studded with peas, carrots, savory onion, and bite-sized chicken. The textures are immediately comforting: silky cream sauce, slightly toothsome noodles, and little pops of sweetness from the peas and carrots. It is simple enough for a busy weeknight and warm enough for a rainy Sunday.

I discovered this approach during a week when I had leftover roasted chicken and a craving for nostalgia without opening a can of condensed soup. After experimenting with a cream-and-broth base thickened with just a touch of flour, this skillet version delivered all the pot pie notes without rolling out dough. My family gobbled it up, and it quickly became my go-to when I need something that travels well to potlucks, reheats beautifully, and still feels like a special meal. You can scale it, change the veg, or swap in rotisserie chicken to save even more time.

Ingredients

• Egg noodles (10 ounces): Use wide egg noodles for chewy texture and good sauce absorption. I prefer traditional dried egg noodles from brands like Barilla or store-brand egg noodles. Ten ounces provides a generous ratio of pasta to sauce for 6 to 8 servings.
• Unsalted butter (2 tablespoons): Adds a round, buttery base for sautéing the aromatics. Use unsalted to control seasoning; plug in salted butter only if you reduce added salt later.
• Sweet onion (1, diced): A medium sweet onion brightens the sauce with natural sugars and softens into a savory base—Vidalia or Walla Walla are excellent in season.
• Garlic (3 cloves, minced): Fresh garlic is essential for depth. Mince fine so it disperses through the sauce and does not leave raw bites.
• Italian seasoning (2 teaspoons): A balanced blend of dried herbs adds the warm herbal backbone that nods to classic pot pie flavors.
• Frozen peas and carrots (1 1/2 cups, thawed): Adds color, sweetness, and gentle texture. Thaw in a sieve or microwave and drain well to avoid watering down the sauce.
• All-purpose flour (2 tablespoons): Used as a light thickening agent. Cooking the flour briefly with the aromatics prevents a raw flour flavor and creates a silky finish.
• Chicken broth (1 cup): Use low-sodium if you want more control over the final seasoning. A quality store-bought or homemade broth will make a noticeable difference.
• Heavy cream (1 cup): Provides the rich, silky mouthfeel that mimics pot pie filling. For a lighter version, substitute half-and-half but expect a thinner sauce.
• Cooked chicken breast (1 1/2 cups, cubed): Rotisserie chicken or leftover roasted breast cut into small cubes works perfectly. Small, uniform pieces distribute evenly through the skillet.
• Salt and pepper: Season to taste. I recommend finishing with a final crack of black pepper and a quick taste test to adjust salt.

Instructions

Cook the noodles: Bring a large pot of salted water to a boil and cook the egg noodles until just al dente according to package directions, usually 6 to 8 minutes depending on noodle width. Drain and set aside. Slightly undercooking by 30 seconds to a minute helps the noodles finish perfectly in the skillet without becoming mushy. Sauté aromatics and vegetables: In a large ovenproof or stovetop skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced onion and cook until soft and translucent, about 3 minutes, stirring frequently. Add minced garlic, 2 teaspoons Italian seasoning, and the thawed peas and carrots. Season lightly with salt and pepper. Continue cooking for another minute to let the garlic bloom and the vegetables warm through. Build the roux and sauce: Sprinkle 2 tablespoons of all-purpose flour over the softened vegetables and stir constantly to combine, cooking the flour for about 1 minute to remove the raw edge. Slowly pour in 1 cup chicken broth while whisking to prevent lumps. Add 1 cup heavy cream and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook, stirring occasionally, until the sauce thickens to a creamy consistency, about 4 to 5 minutes. You should see it coat the back of a spoon. Combine pasta and chicken: Add the drained egg noodles and 1 1/2 cups cubed cooked chicken to the skillet. Gently fold until the pasta and chicken are evenly coated. Taste and adjust seasoning with additional salt and pepper as needed. If the sauce is too thick, stir in a splash of chicken broth to loosen it; if too thin, simmer a minute longer. Finish and serve: Serve the skillet hot straight from the pan. For a lightly golden top, place under a broiler for 2 to 3 minutes if your skillet is ovenproof. Garnish with fresh parsley or thyme if desired, and enjoy immediately with crusty bread or a simple green salad.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat with a splash of broth or cream to restore silkiness, stirring occasionally to prevent sticking. You can also microwave individual portions for 1 to 2 minutes, stirring halfway through. If you choose to freeze, cool completely and freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator and reheat gently—expect a slight texture change in the cream but excellent flavor retention.

Ingredient Substitutions

For a lighter finish, substitute half-and-half for heavy cream, though the sauce will be thinner. To make dairy-free, use a dairy-free butter and replace heavy cream with full-fat coconut milk or a cashew cream; note the flavor will shift slightly. For gluten-free, swap the egg noodles for a gluten-free pasta and use a gluten-free flour blend or cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) as the thickener. If you prefer a deeper savory note, stir in 1/2 teaspoon poultry seasoning or a splash of white wine when deglazing the pan.

Serving Suggestions

Serve this skillet with a crisp green salad dressed with vinaigrette to cut through the richness, or alongside roasted Brussels sprouts for a heartier plate. Crusty bread or buttery dinner rolls are excellent for sopping up sauce. For a lighter pairing, try steamed green beans tossed with lemon and olive oil. Garnish with chopped parsley, chives, or thyme to add fresh color and aromatics.

Cultural Background

The flavors mirror classic American pot pie fillings—chicken, peas, carrots, and a cream-thickened sauce—but adapted to a quicker, skillet format. One-skillet adaptations of comforting stews and pies are common in American home cooking; they preserve the essence of a dish while simplifying preparation. This version draws from that tradition, honoring the familiar flavors of pot pie while focusing on speed and practicality that modern kitchens appreciate.

Seasonal Adaptations

In spring, swap peas and carrots for asparagus tips and fresh peas for a brighter finish. In fall and winter, add diced parsnips or roasted butternut squash for a sweeter, root-vegetable profile. Holiday variations can include a sprinkle of sage and a handful of cooked pearl onions to make the skillet feel more celebratory without adding fuss.

Meal Prep Tips

Make the sauce and chop the chicken a day ahead. Keep the components separate—refrigerate noodles in one container and the sauce in another. When ready to serve, gently reheat the sauce, fold in warmed noodles and chicken, and finish with fresh herbs. Portion into meal-prep containers for easy lunches; use shallow containers to speed cooling and reheating.

When you make this, I hope it becomes one of those comforting dishes you turn to again and again. The balance of creamy sauce, tender chicken, and satisfyingly chewy noodles makes it a dependable centerpiece for many occasions. Share it, tweak it, and make it yours.