This Chicken Pot Pie Noodle Skillet has been my weeknight lifesaver ever since I first combined pantry egg noodles with the creamy, herb-scented filling of a classic pot pie. I discovered the pairing on an evening when I wanted the warm, nostalgic flavors of chicken pot pie without the fuss of pastry. The result was a fast, comforting skillet dinner with velvety sauce, tender chicken pieces, and bright peas and carrots—everything my family loves in one pan. It quickly replaced takeout on chilly nights and became the first dish my kids ask for on lazy Sundays. What makes this version special is the balance of textures and the speed. The egg noodles soak up the creamy sauce so each bite is saucy but not soggy, and tiny cubes of chicken give just the right chew. The Italian seasoning adds a background herbal note that keeps the dish from tasting too rich, while a touch of butter and heavy cream give it that indulgent pot pie mouthfeel. I usually prepare the chicken ahead on busy days, which makes the whole meal come together in under 30 minutes. Every time I serve it, the skillet goes quiet while forks dig in, and I love watching people reach for seconds.

Ingredients

• Egg noodles, 10 ounces: Choose wide or medium egg noodles labeled for pasta; look for fresh refrigerated noodles for silkier texture or dried egg noodles for pantry longevity. They give the best bite compared with spaghetti or macaroni.
• Unsalted butter, 2 tablespoons: Use real butter rather than margarine; it adds depth and helps develop a gentle roux with the flour for the creamy sauce.
• Sweet onion, 1 medium, diced: A sweet yellow or Vidalia onion softens and sweetens the sauce. Dice finely so it cooks quickly with the garlic.
• Garlic, 3 cloves, minced: Fresh garlic provides a bright background note. Mince finely so it disperses evenly without creating raw pockets of strong flavor.
• Italian seasoning, 2 teaspoons: A balanced blend of oregano, basil, thyme, and rosemary lifts the sauce and mimics the herb notes found in pot pie filling.
• Frozen peas and carrots, 1 1/2 cups, thawed: These add color, sweetness, and an extra vegetable component. Thawing briefly avoids chilling the skillet and keeps cooking times short.
• All-purpose flour, 2 tablespoons: Forms the roux with butter to thicken the sauce; whisk thoroughly to avoid lumps.
• Chicken broth, 1 cup: Use a low-sodium broth if you prefer to control salt levels; it lightens the cream and adds savory backbone.
• Heavy cream, 1 cup: Provides a rich, silky sauce. For a lighter version you can substitute half-and-half, though the sauce will be slightly thinner.
• Cooked chicken breast, 1 1/2 cups, diced: Leftover roasted chicken or store-bought rotisserie breast works perfectly; cut into small uniform cubes so the meat heats through quickly.
• Salt and pepper, to taste: Sea salt or kosher salt and freshly cracked black pepper finish the dish; I recommend seasoning at multiple stages for best flavor.

Instructions

Cook the Noodles: Bring a large pot of salted water to a rolling boil and cook egg noodles until al dente, following package directions—usually 7 to 9 minutes for dried noodles. Drain in a colander and set aside. Reserve a splash of pasta water if you like to loosen the sauce later. Sauté Aromatics and Vegetables: Heat a large, heavy-bottomed skillet over medium-high heat and add the butter. When melted and slightly foaming, add the diced onion and sauté until soft and translucent, about 3 minutes. Stir in the minced garlic and the Italian seasoning and cook for 30 to 45 seconds until fragrant. Add the thawed peas and carrots, stirring to combine and warming them through. Make the Roux and Sauce: Sprinkle the flour evenly over the softened vegetables and stir constantly for about 1 minute to cook the raw flour taste away and form a light roux. Slowly pour in the chicken broth while whisking to avoid lumps, then add the heavy cream. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cook, stirring occasionally, until the sauce thickens, about 4 to 6 minutes. The sauce should coat the back of a spoon and have a glossy sheen. Add Chicken and Noodles: Stir the diced cooked chicken into the simmering sauce and heat for 2 to 3 minutes until warmed through. Add the drained noodles to the skillet and toss gently to coat everything evenly. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, stir in a tablespoon of reserved pasta water or broth at a time to reach desired consistency. Finish and Serve: Turn off the heat and let the skillet sit for a minute to allow flavors to meld. Garnish with chopped fresh parsley or a pinch of nutmeg if desired. Serve hot straight from the skillet for a cozy, family-style meal.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to three days. For longer storage, portion the cooled skillet into freezer-safe containers and freeze for up to three months. To reheat refrigerated portions, warm gently on the stovetop over low heat with a splash of broth or water to loosen the sauce, stirring frequently to avoid scorching. Frozen portions thaw overnight in the refrigerator before reheating. Avoid reheating in a microwave without stirring occasionally, as the cream can separate when overheated quickly.

Ingredient Substitutions

To lighten the dish, substitute half-and-half or whole milk (1 cup) plus 1 tablespoon cornstarch whisked into the broth to thicken. For a gluten-free version, use gluten-free all-purpose flour or a 1:1 gluten-free flour blend and swap egg noodles for gluten-free pasta. If you prefer less dairy, replace heavy cream with an equal amount of unsweetened oat milk plus 2 tablespoons of cornstarch, though flavor will be slightly different. Swap the frozen peas and carrots for chopped frozen mixed vegetables or use fresh diced carrots and peas for a brighter texture if in season.

Serving Suggestions

Serve straight from the skillet with a crisp green salad and crusty bread to mop up sauce. For a heartier plate, add roasted Brussels sprouts or a simple lemon-dressed green bean salad. Garnish with chopped parsley, chopped chives, or a grind of fresh nutmeg to complement the creamy sauce. For a lighter option, serve over steamed cauliflower rice or alongside a raw vegetable platter to balance richness.

Cultural Background

This skillet merges two comfort-food traditions: the creamy filling of a classic chicken pot pie and the quick, one-pot pasta approach popular in weeknight cooking. Chicken pot pie itself has roots in British savory pies and evolved in American kitchens into many forms, including casseroles and skillet dishes. Combining pot pie flavors with noodles is a practical American adaptation that prioritizes speed and minimal cleanup while preserving the nostalgic profile of the original.

Seasonal Adaptations

In spring, swap frozen peas and carrots for fresh asparagus tips and peas, adding them at the end to keep them bright and crisp. In autumn, roast diced butternut squash and add it to the sauce for sweetness and color. For a winter version, stir in sautéed mushrooms and a handful of baby spinach just before serving. Holiday rounds can include a splash of white wine in the sauce and a sprinkle of fresh thyme for festive aroma.

Meal Prep Tips

Cook the chicken and cool it completely, then dice and store in the refrigerator for up to three days. Pre-measure the dry noodles and the frozen vegetables in individual bags. You can prepare the roux-based sauce up to a day in advance; reheat gently and whisk in cream and broth to refresh the texture before combining with freshly cooked noodles. For lunchboxes, portion into microwave-safe containers and reheat with a tablespoon of broth to revive creaminess.

Bring this skillet to the table when you want cozy flavors and minimal fuss. It’s one of those dinners that feels indulgent but is forgiving in the kitchen, so tweak seasonings and mix-ins to make it your own. Enjoy sharing it with family and friends.