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Chicken Pot Pie Noodle Skillet Easy

Chicken Pot Pie Noodle Skillet Easy

The Chicken Pot Pie Noodle Skillet Easy is your weeknight dinner hero, transforming the classic comfort of chicken pot pie into a ridiculously simple, one-pan noodle dish that’s ready in under an hour. This recipe offers all the cozy flavors you crave without the fuss, making it the perfect solution for busy evenings when you need a satisfying meal in a flash.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 cup chopped yellow onion (about 1 small onion)
  • 2 cloves garlic, minced
  • 1 cup sliced carrots (about 2 medium carrots)
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 4 cups low-sodium chicken broth
  • 1 ½ cups uncooked wide egg noodles or other sturdy pasta
  • ½ cup heavy cream
  • ¼ cup all-purpose flour
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Equipment

  • Large deep skillet or Dutch oven
  • Small Bowl

Method
 

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken pieces with ½ teaspoon of salt and ¼ teaspoon of black pepper. Add the chicken to the hot skillet and cook until browned on all sides and almost cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces, 1 teaspoon salt, divided, ½ teaspoon black pepper, divided
  2. Add the chopped onion to the same skillet. Cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the minced garlic, sliced carrots, dried thyme, and dried rosemary. Cook for another 2 minutes until fragrant.
    1 cup chopped yellow onion (about 1 small onion), 2 cloves garlic, minced, 1 cup sliced carrots (about 2 medium carrots), 1 teaspoon dried thyme, ½ teaspoon dried rosemary
  3. Pour the chicken broth into the skillet. Bring the broth to a simmer. Add the uncooked noodles and the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Stir to ensure the noodles are submerged in the liquid. Cook according to the noodle package directions, usually around 7-10 minutes, stirring occasionally to prevent sticking.
    4 cups low-sodium chicken broth, 1 ½ cups uncooked wide egg noodles or other sturdy pasta, 1 teaspoon salt, divided, ½ teaspoon black pepper, divided
  4. While the noodles are cooking, whisk together the heavy cream and all-purpose flour in a small bowl until smooth. This will act as your thickener for the creamy sauce, mimicking the rich texture of traditional pot pie.
    ½ cup heavy cream, ¼ cup all-purpose flour
  5. Once the noodles are al dente, stir the frozen peas into the skillet. Add the cooked chicken back into the skillet. Gradually pour the heavy cream and flour mixture into the simmering skillet, stirring constantly.
    1 cup frozen peas, 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces, ½ cup heavy cream, ¼ cup all-purpose flour
  6. Continue to cook, stirring frequently, until the sauce has thickened to your desired consistency and the chicken is heated through. This should take about 3-5 minutes. Taste and adjust seasoning if needed.
  7. Spoon the Chicken Pot Pie Noodle Skillet Easy into bowls. Garnish with fresh parsley, if desired, for a pop of color and freshness. Serve hot and enjoy the ultimate comfort food experience!
    2 tablespoons chopped fresh parsley, for garnish (optional)

Notes

This is a simplified one-pan version of chicken pot pie, perfect for weeknight dinners.
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