Of course! A Chicken Pot Pie Noodle Skillet is the ultimate comfort food hack. It takes all the creamy, savory, vegetable-packed goodness of a classic chicken pot pie and turns it into a quick, one-pan meal with egg noodles. No pie crust to make, but all the flavor.
Here’s a delicious and straightforward recipe for a creamy, comforting skillet.
Creamy Chicken Pot Pie Noodle Skillet
This recipe is faster than a baked pot pie but just as satisfying. It’s a complete meal in one pan.
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
· For the Skillet:
· 2 tablespoons olive oil or butter
· 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
· 1 medium yellow onion, diced
· 2 cloves garlic, minced
· 2 medium carrots, peeled and diced
· 2 stalks celery, diced
· 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
· ½ teaspoon poultry seasoning (optional, but recommended)
· Salt and freshly ground black pepper to taste
· 4 cups low-sodium chicken broth
· 1 cup whole milk or half-and-half
· 8 oz wide egg noodles (about ½ a standard bag)
· For the Creamy Sauce:
· ¼ cup (4 tablespoons) butter
· ¼ cup all-purpose flour
· 1 cup frozen peas
· Optional Garnish:
· Chopped fresh parsley
Instructions
- Cook the Chicken & Veggies: In a large, deep skillet or Dutch oven, heat the olive oil or butter over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: To the same skillet, add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the garlic, thyme, and poultry seasoning, and cook for one more minute until fragrant.
- Make the Roux: Push the vegetables to the side of the skillet and melt the ¼ cup of butter in the center. Sprinkle the flour over the melted butter and whisk constantly for about 1-2 minutes to form a paste (this is the roux). This step cooks the raw flour taste out.
- Combine Liquids and Noodles: Gradually pour in the chicken broth while whisking constantly to avoid lumps. Then, whisk in the milk. Add the uncooked egg noodles and the cooked chicken back to the skillet. Bring the mixture to a simmer.
- Simmer to Cook Noodles: Reduce the heat to medium-low, cover the skillet, and let it simmer for about 10-15 minutes, stirring occasionally, until the noodles are cooked through and the sauce has thickened.
- Finish the Dish: Once the noodles are tender, stir in the frozen peas. Let them heat through for about 2 minutes. Taste and adjust seasoning with more salt and pepper as needed.
- Serve: Remove from heat. For an extra “pot pie” feel, you can garnish with a sprinkle of chopped fresh parsley. Serve immediately while hot and creamy.
Tips for the Perfect Skillet
· Don’t Skip the Roux: This is the key to a creamy, non-watery sauce. Cooking the flour and butter for a full minute is essential.
· Deglaze the Pan: When you add the broth, use your whisk to scrape up any browned bits from the bottom of the skillet. That’s pure flavor!
· Noodle Note: Wide egg noodles work best as they hold the creamy sauce well. If you use a different pasta, cooking times may vary.
· Avoid Mushy Noodles: Keep an eye on the noodles during the last few minutes of cooking. You want them al dente (firm to the bite) as they will continue to absorb the sauce after you turn off the heat.
· Customize Your Veggies: Feel free to add other vegetables like frozen corn, green beans, or diced potatoes. If using potatoes, add them with the carrots so they have time to cook.
· For a Richer Sauce: Use half-and-half or even heavy cream instead of milk.
· Shortcut Version: Use 2-3 cups of shredded rotisserie chicken instead of cooking raw chicken. Add it at the end with the frozen peas just to heat through.
How to Get a “Crust” (The Skillet Solution!)
If you miss the crust element, here are two quick ideas:
- Buttery Crumbs: In a small pan, melt 2 tablespoons of butter with ½ cup of panko breadcrumbs. Toast until golden and sprinkle over the finished skillet before serving.
- Biscuit Topper: Drop spoonfuls of refrigerated biscuit dough (like Pillsbury Grands!) over the simmering skillet for the last 15-20 minutes of cooking. Cover the skillet to allow the biscuits to steam and cook through. This turns it into a “Chicken and Biscuits” skillet!
Enjoy your cozy, one-pan meal