Chicken Pot Pie Noodle Skillet Recipe

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When I first came across the idea of combining the cozy flavors of chicken pot pie with the comforting texture of noodles, I knew I had to give it a try. I’m a huge fan of recipes that bring together warmth, flavor, and ease—and this Chicken Pot Pie Noodle Skillet does just that. It takes everything I love about a traditional pot pie—tender chicken, creamy sauce, sweet peas and carrots—and gives it a twist with wide egg noodles that soak up all the goodness in one skillet.

It’s hearty without being heavy, creamy without a complicated roux, and all comes together in a single pan. Whether you’re feeding a busy weeknight crew or just want something simple and satisfying on a chilly day, this dish has quickly become a regular on my dinner rotation. Bonus? It’s done in under 30 minutes.

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Why You’ll Love This Chicken Pot Pie Noodle Skillet

This recipe is the definition of comfort food—without the fuss. There’s no pie crust to roll out, no baking required, and it uses pantry staples you probably already have. It’s a one-pan wonder that saves on dishes and delivers maximum flavor.

Plus, the kids love it, the leftovers are fantastic, and it’s easily customizable depending on what you’ve got on hand. Whether you’re a pot pie purist or someone who prefers a quicker route to deliciousness, this one’s a keeper.

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What Kind of Noodles Should I Use for Chicken Pot Pie Noodle Skillet?

Egg noodles are my go-to for this recipe, especially the wide or extra-wide kind. They have that soft, tender bite that pairs perfectly with the creamy sauce and chunky vegetables. If you prefer a slightly firmer noodle, medium egg noodles are a great alternative.

That said, this skillet meal is pretty forgiving. You could also use rotini, bowtie (farfalle), or even penne if that’s what you have in the pantry. Just keep in mind that some pasta shapes absorb sauce differently, so you may need to adjust your liquid slightly to keep things creamy.

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Options for Substitutions

There are so many ways to make this recipe your own. Here are a few flexible swaps I’ve used when I needed to improvise:

• Chicken: Rotisserie chicken is a time-saving dream, but you can also use leftover turkey or even cooked ground chicken.
• Vegetables: No peas or carrots? Try frozen mixed vegetables, chopped green beans, corn, or even sautéed mushrooms for a heartier bite.
• Cream base: If you’re out of cream of chicken soup, cream of mushroom or cream of celery work just as well. Or make a quick homemade version using chicken broth, flour, and milk.
• Dairy-free: Use a dairy-free cream or canned coconut milk and skip the cheese if you’re avoiding dairy.
• Gluten-free: Swap in your favorite gluten-free pasta and use a gluten-free cream soup or thickener.

This skillet was made to adapt to your kitchen—and your cravings.

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Ingredients for This Chicken Pot Pie Noodle Skillet

• Cooked Chicken – The heart of the dish. Tender, bite-sized chunks of cooked chicken (rotisserie or leftover roasted) bring protein and rich flavor.
• Egg Noodles – Wide egg noodles give the dish that classic pot pie texture with a soft, chewy bite. They hold onto the creamy sauce beautifully.
• Carrots – Their natural sweetness adds balance and a pop of color to the skillet.
• Peas – A pot pie essential. They add freshness, color, and a tender bite that pairs well with the creamy sauce.
• Cream of Chicken Soup – The shortcut to that comforting, savory pot pie flavor. It creates the base for the creamy sauce.
• Chicken Broth – Adds moisture and depth to the sauce while keeping things from getting too thick.
• Milk – Helps create a rich and creamy texture that coats the noodles and meat evenly.
• Butter – A small amount adds richness and helps the sauce blend smoothly.
• Salt & Pepper – Essential for balancing and brightening all the flavors.
• Garlic Powder – A gentle boost of background flavor that gives the dish extra warmth.
• Onion Powder – Adds a mild sweetness and savory depth without needing to sauté fresh onions.

This ingredient list keeps things easy, cozy, and quick—perfect for busy nights when you want real food without the extra work.

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Step 1: Cook the Noodles

Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until just al dente. Drain and set aside. You want them slightly firm since they’ll continue to cook in the skillet later.

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Step 2: Sauté the Vegetables

In a large skillet over medium heat, melt the butter. Add the carrots and cook for about 5–6 minutes until they begin to soften. Stir in the peas and cook for another 2 minutes, just to heat them through.

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Step 3: Build the Sauce

Add the cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper to the skillet. Stir everything together until smooth and creamy. Let the sauce simmer for about 3–4 minutes, stirring occasionally.

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Step 4: Add Chicken and Noodles

Fold in the cooked chicken and drained noodles. Stir gently to coat everything evenly with the sauce. Let it all heat through for another 2–3 minutes. The sauce should be thick and clinging to every noodle.

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Step 5: Finish and Serve

Taste and adjust seasoning if needed. Add a little more black pepper on top for that cozy pot pie flavor. Serve warm straight from the skillet—comfort food at its finest!

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How Long to Cook the Chicken Pot Pie Noodle Skillet

From start to finish, this recipe takes about 25 to 30 minutes—including the time it takes to boil the noodles. Since you’re working with pre-cooked chicken, the focus is really on building flavor in the sauce and warming everything through. The skillet portion itself takes just around 15 minutes once the noodles are ready.

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Tips for Perfect Chicken Pot Pie Noodle Skillet

• Don’t overcook the noodles: Slightly undercooked (al dente) noodles are best since they’ll soften further in the sauce.
• Use leftover chicken or rotisserie: It cuts down your cooking time and adds a rich, roasted flavor.
• Warm your milk before adding: Cold milk can curdle or split when added to a hot skillet—room temp or warm is best.
• Add broth gradually: You can always add more liquid, but you can’t take it away. Add slowly to reach the perfect creamy consistency.
• Season as you go: Don’t wait until the end to add salt and pepper. Taste and adjust during each step.
• Use a deep skillet: You’ll want plenty of space to stir everything together without spilling over the sides.
• Top with cracked black pepper or parsley: For a finishing touch that makes the dish feel extra cozy and fresh.

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Watch Out for These Mistakes While Cooking

• Overcooking the noodles – They’ll get mushy if too soft before going into the skillet. Stick to al dente.
• Skipping the sauté step – Cooking the carrots (and peas if using fresh) before adding liquids brings out their flavor and ensures they aren’t crunchy in the final dish.
• Using too much liquid – It’s tempting to pour in more broth, but too much can turn the sauce soupy instead of creamy.
• Not seasoning enough – Creamy dishes need salt to wake up the flavors. Taste as you go, especially before serving.
• Adding chicken too early – If it’s already cooked, just warm it through at the end to avoid drying it out.
• Forgetting to stir – Once the sauce is in, stir often to prevent sticking or clumping at the bottom of the pan.

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What to Serve With Chicken Pot Pie Noodle Skillet?

Garlic Bread

A buttery slice of garlic bread is perfect for scooping up every last bit of sauce.

Simple Green Salad

Keep it light and crisp with mixed greens, cucumbers, and a vinaigrette to balance the creaminess of the dish.

Roasted Parmesan Broccoli

A bit of crunch and cheesy flavor pairs wonderfully with the soft, creamy noodles.

Steamed Green Beans

Lightly seasoned green beans bring freshness and color to your plate.

Fruit Salad

A sweet, juicy bowl of seasonal fruits is a refreshing contrast to the warm skillet meal.

A Glass of Chardonnay

If you’re enjoying an adult evening, a lightly oaked white wine like Chardonnay pairs beautifully with the creamy sauce.

Mashed Sweet Potatoes

For an ultra-comforting twist, serve a small scoop of mashed sweet potatoes on the side.

Sparkling Lemon Water

Keeps the meal light and refreshing, especially if you’re not serving dessert.

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Storage Instructions

Got leftovers? This Chicken Pot Pie Noodle Skillet stores beautifully. Let it cool completely before transferring to an airtight container. You can refrigerate it for up to 4 days.

To reheat, simply warm it in a skillet over medium-low heat with a splash of milk or broth to loosen the sauce. You can also microwave it in 1-minute intervals, stirring in between.

Freezing isn’t ideal due to the cream base and noodles becoming mushy when thawed—but if you must, freeze in a sealed container for up to 1 month. Reheat gently and stir well to bring it back to life.

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Estimated Nutrition

Please note: These values are approximate and based on standard ingredients.

• Serving Size: 1 cup
• Calories: ~420
• Protein: 26g
• Fat: 18g
• Saturated Fat: 8g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 5g
• Sodium: 780mg
• Cholesterol: 95mg

These numbers may vary depending on the type of noodles, soup, and chicken used. For a lighter version, you can swap in low-sodium soup and broth or use whole wheat noodles.

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Frequently Asked Questions

What type of chicken works best for this recipe?

Cooked, shredded rotisserie chicken is the easiest option. You can also use leftover grilled, baked, or boiled chicken—just make sure it’s not too dry.

Can I make this dish ahead of time?

Yes! You can prep the whole dish and store it in the fridge for up to a day before reheating. Just add a splash of broth or milk before warming to keep it creamy.

Is there a way to make this vegetarian?

Absolutely. Omit the chicken and use a can of cream of mushroom or cream of celery soup instead. You can bulk it up with mushrooms, chickpeas, or extra veggies.

What if I don’t have cream of chicken soup?

No problem. Mix 2 tablespoons flour with 1 tablespoon butter, then whisk in 1 cup of milk and 1 cup of chicken broth. Simmer until thickened for a quick homemade version.

Can I add cheese to this dish?

Yes! Stir in ½ to 1 cup of shredded cheddar or mozzarella at the end for a cheesier version. It adds richness and a little stretch.

How do I prevent the noodles from getting soggy?

Cook them just until al dente, and avoid simmering them too long in the sauce. Also, reheat gently and only once to maintain texture.

Is this recipe kid-friendly?

Very much so. It’s creamy, flavorful, and loaded with familiar ingredients like noodles, chicken, and veggies. Even picky eaters usually dig in without complaint.

What can I use instead of milk?

You can substitute half-and-half, evaporated milk, or a dairy-free alternative like oat milk or unsweetened almond milk. Just be sure it’s not flavored.

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Conclusion

This Chicken Pot Pie Noodle Skillet brings all the nostalgic, creamy goodness of a classic pot pie into an easy, weeknight-friendly skillet meal. It’s warm, filling, and endlessly adaptable to whatever you have in the fridge. Whether you’re cooking for a family or just want a cozy bowl of something satisfying after a long day, this dish checks all the boxes: quick, comforting, and completely delicious.

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