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Chicken Pot Pie Noodle Skillet Recipe
Ash Tyrrell

Chicken Pot Pie Noodle Skillet Recipe

I have to tell you, this chicken pot pie noodle skillet 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.