I have to tell you, this chicken pot pie noodle skillet Recipe is one of those meals that just hits the comfort food spot perfectly. I made it on a busy weeknight, and it turned out creamy, cheesy, and satisfying—everything I wanted.

The best part? It’s all in one skillet, so less cleanup and more time to enjoy it. I love how the tender chicken, flavorful vegetables, and soft noodles come together like a warm hug in a bowl. It’s the kind of cozy dinner that pairs well with comfort-style dishes, just like this stuffed baked acorn squash recipe. Trust me, once you try this, it will be a family favorite too.

Ingredients

Here’s everything you’ll need to make this skillet magic happen. I always pick fresh ingredients where possible—they make a huge difference in flavor.

2 tablespoons unsalted butter – adds richness and helps sauté the veggies evenly.
1 small onion, diced – fresh onion gives the base a sweet, aromatic flavor.
2 cloves garlic, minced – enhances the savory depth of the sauce.
2 carrots, peeled and diced – fresh carrots are tender and slightly sweet when cooked.
2 celery stalks, diced – balances the sweetness of the carrots and adds crunch.
1/4 cup all-purpose flour – thickens the sauce; avoid whole wheat for the creamiest result.
2 cups chicken broth – homemade or low-sodium works best for flavor control.
1 cup milk – whole milk gives a richer, creamier sauce.
2 cups cooked chicken, shredded – rotisserie chicken saves time and adds flavor.
1 teaspoon dried thyme – a classic herb that pairs perfectly with chicken and vegetables.
1/2 teaspoon dried rosemary – adds a subtle earthy note to the sauce.
1 cup frozen peas – thaw slightly; don’t overcook or they’ll lose texture.
2 cups egg noodles – I prefer wide noodles for a heartier bite.
1 cup shredded cheddar cheese – freshly grated melts better than pre-shredded cheese.
Salt and pepper to taste – always adjust at the end for best flavor.

Note: several

Variations

You can easily adapt this recipe to fit different tastes or dietary needs.

Dairy-free: Swap milk and butter for plant-based alternatives like almond milk and vegan butter.
Gluten-free: Use a gluten-free flour blend for thickening and GF noodles.
Flavor boosters: Add a teaspoon of smoked paprika or a splash of white wine for extra depth.
Veggie-packed: Include mushrooms, zucchini, or bell peppers to make it even heartier.

Cooking Time

Here’s how long you’ll spend in the kitchen:

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment You Need

Large skillet – for cooking everything in one pan.
Wooden spoon or silicone spatula – to stir without scratching your pan.
Measuring cups and spoons – ensures accurate ingredient quantities.
Knife and cutting board – for prepping vegetables.
Cheese grater – for freshly shredding cheddar.

How to Make Chicken Pot Pie Noodle Skillet

Here’s my step-by-step method to get this dish just right.

Step 1: Sauté the Vegetables

I start by melting butter in a large skillet over medium heat. Then I add the onion, garlic, carrots, and celery. Cooking them for about 5 minutes softens the vegetables and brings out their natural sweetness.

Step 2: Make the Creamy Sauce

Next, I sprinkle in the flour and stir for 1-2 minutes to cook out the raw taste. Slowly, I whisk in the chicken broth and milk until smooth. Adding thyme and rosemary now lets the flavors infuse the sauce perfectly.

Step 3: Add Chicken and Noodles

I stir in the shredded chicken and uncooked noodles, making sure they’re coated with the creamy sauce. I cover the skillet and let it simmer for about 10 minutes until the noodles are tender.

Step 4: Finish with Peas and Cheese

Finally, I fold in the peas and top the skillet with shredded cheddar. Covering the pan for a few more minutes melts the cheese beautifully into the creamy mixture.

Step 5: Serve and Enjoy

Once done, I remove it from heat and let it rest for a couple of minutes. This helps the sauce thicken slightly. Then I serve it straight from the skillet for a cozy, comforting meal.

Additional Tips for Making this Recipe Better

Here are some things I learned while making this dish that made it even better:

I always shred my chicken finely so it mixes evenly with the noodles.
Using fresh herbs when possible makes the flavor pop more than dried alone.
Don’t overcook the noodles—they’ll continue cooking slightly after you remove the pan from heat.
Stir gently when adding cheese to prevent it from clumping.
I sometimes add a pinch of nutmeg to the sauce for a subtle warmth that’s irresistible.

How to Serve Chicken Pot Pie Noodle Skillet

I love presenting this dish straight from the skillet—it looks rustic and inviting. Garnishing with chopped fresh parsley adds a pop of color. You can serve it with a side salad or crusty bread to soak up the creamy sauce, or enjoy it alongside hearty oven meals such as this best oven baked chicken thighs recipe. For a fancier touch, a light drizzle of olive oil or a sprinkle of smoked paprika makes it look restaurant-ready.

Nutritional Information

Here’s an approximate breakdown per serving (based on 6 servings):

Calories: 350-400 kcal – rich enough for a filling meal without feeling too heavy.
Protein: 25 g – thanks to the chicken and cheese.
Carbohydrates: 30 g – primarily from noodles and vegetables.
Fat: 15 g – from butter, milk, and cheese for a creamy texture.

Make Ahead and Storage

Storing

I let the skillet cool completely, then store it in an airtight container in the fridge. It keeps well for 3-4 days.

Freezing

This recipe freezes beautifully. I portion it into freezer-safe containers and it stays fresh for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

I reheat on the stovetop over low heat, stirring occasionally. Adding a splash of milk keeps the sauce creamy and prevents it from drying out.

Why You’ll Love This Recipe

Here’s why I keep coming back to this skillet meal:

It’s simple and quick – everything cooks in one pan, which saves time and cleanup.
Comforting flavors – creamy, cheesy, and packed with tender chicken and veggies.
Customizable – easy to swap ingredients for dietary needs or taste preferences.
Family-friendly – even picky eaters love it, especially with the soft noodles.
Great for leftovers – it tastes just as good reheated the next day.

Ash Tyrrell