This Chicken Pot Pie Noodle Skillet became a family lifesaver the first week I moved into my own place. I had leftover roast chicken and a pantry full of egg noodles, and instead of making a traditional pot pie, I wanted something faster and less fussy but with the exact same creamy, homey flavors. I first made it on a Wednesday evening between work and piano lessons; by the time I sat down, my house smelled exactly like the pot pies my grandmother used to make. The texture — pillowy egg noodles wrapped in a velvety, savory sauce dotted with sweet peas and carrots — gives you the comfort of a pie without the fuss of pastry.

I discovered how forgiving this method is: you can use rotisserie chicken, leftover breasts, or quick-cooked chicken thighs, and the sauce comes together in minutes with simple pantry staples. It’s the kind of dish that invites second helpings and warms the table conversation. The finished skillet has silky sauce with a slight pull from the heavy cream, softened onions that add sweetness, and a peppery hint from seasoning that keeps it from feeling too rich. This is my go-to when I want something cozy, shareable, and fast enough for a weeknight.

Ingredients

• Egg noodles (10 ounces): Use wide or medium egg noodles for the best texture; look for dry egg noodles from brands like Barilla or store-brand egg noodles for consistent cooking and that tender chew.
• Unsalted butter (2 tablespoons): Provides a rich base for sautéing onions; unsalted lets you control the seasoning — plug in salted if that’s all you have but reduce added salt later.
• Sweet onion (1, diced): A yellow or sweet onion softens and melts into the sauce, adding natural sweetness and depth—dice finely for even distribution.
• Garlic (3 cloves, minced): Fresh garlic brightens the sauce; mince just before cooking to keep the aroma vivid and avoid bitter bits.
• Italian seasoning (2 teaspoons): A blend of dried basil, oregano, and thyme gives classic pot pie flavor; crush between your fingers before adding to wake the herbs.
• Frozen peas and carrots (1 1/2 cups, thawed): These add color, sweetness, and balanced texture—thaw briefly under running water or at room temperature so they warm quickly in the pan.
• All-purpose flour (2 tablespoons): Thickens the sauce; whisk into the vegetables so there are no lumps and so the cream binds nicely.
• Chicken broth (1 cup): Use low-sodium if you plan to add more salt; broth adds savory backbone—homemade stock is excellent if available.
• Heavy cream (1 cup): Gives a silky mouthfeel and glossy consistency—use half-and-half for a lighter version but expect a thinner sauce.
• Cooked chicken breast (1 1/2 cups, cubed): Rotisserie chicken works wonderfully here—cut into small, bite-sized cubes so heat restores tenderness quickly.
• Salt and pepper: To taste; season gradually and taste at the end so you don’t over-salt, especially if your broth is not low-sodium.

Instructions

Cook the noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente (usually 6–8 minutes). Drain in a colander and set aside while you finish the sauce; reserve a splash of pasta water if you want to loosen the sauce later. Sauté aromatics and vegetables: In a large, heavy skillet over medium-high heat, melt 2 tablespoons unsalted butter. Add the diced onion and sauté 3–4 minutes until soft and translucent. Stir in the minced garlic and 2 teaspoons Italian seasoning and cook 30 seconds more until fragrant—watch closely so the garlic doesn’t brown. Add peas, carrots and flour: Stir the thawed peas and carrots into the skillet. Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir to coat evenly; cook 1–2 minutes to remove the raw flour taste. This step builds the thickening base for your sauce. Make the creamy sauce: Pour in 1 cup chicken broth and 1 cup heavy cream while stirring constantly. Bring the mixture to a gentle boil, then reduce heat to a simmer. Let it simmer, stirring occasionally, until it thickens to a saucy consistency—about 4–6 minutes. Look for a sauce that coats the back of a spoon. Finish with chicken and noodles: Add the drained noodles and 1 1/2 cups cubed cooked chicken to the skillet. Stir gently to combine and heat through for 2–3 minutes. Taste and season with salt and freshly ground black pepper as needed. Serve immediately while hot.

Storage Tips

Cool the skillet slightly then transfer leftovers to airtight containers. Refrigerate up to 3 days; reheat on the stovetop over medium-low with a splash of chicken broth or milk to restore the sauce’s texture, stirring frequently until just heated through. For longer storage, freeze in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating. Avoid microwave reheating for large portions—use gentle stovetop heat for even warming and to prevent the cream from separating. Look for visual cues: sauce should be creamy and smooth, and chicken should be heated through but not dried out.

Ingredient Substitutions

If you don’t have heavy cream, substitute with 1 cup whole milk plus 2 tablespoons butter for richness, or use half-and-half for a lighter option—expect a looser sauce. Swap egg noodles with 12 ounces of spiral pasta or 10 ounces of egg-free pasta for an egg-free option. Use gluten-free flour blends or cornstarch (dissolve 1 tablespoon cornstarch in 2 tablespoons cold water) to thicken if avoiding gluten. For vegetarian swaps, replace chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth; consider adding sautéed mushrooms for umami depth.

Serving Suggestions

Serve the skillet straight from the pan for a family-style presentation. Pair with a crisp green salad dressed with lemon vinaigrette to cut the richness, or steamed green beans with a squeeze of lemon. Garnish with chopped fresh parsley or chives for color and brightness. For an indulgent twist, finish with a sprinkle of grated Parmesan or sharp cheddar just before serving. This dish also pairs well with crusty bread to sop up any remaining sauce.

Cultural Background

This skillet combines two beloved culinary traditions: the British-American pot pie’s creamy, savory filling and American pasta comfort. While classic pot pies are baked with pastry, regional cooks have long adapted the filling for quicker preparations—stovetop versions like this one were born from practicality, using leftovers and pantry staples. Over time, such adaptations have become staples in home kitchens for their speed and familiarity, echoing the same flavors as a baked pie but in a fraction of the time.

Seasonal Adaptations

In spring, boost brightness with fresh peas and chopped asparagus; in summer, swap in roasted corn and sweet cherry tomatoes with basil. During autumn and winter, add roasted root vegetables like parsnips or diced sweet potato for heartier texture, and stir in a pinch of nutmeg to complement the cream. Holiday versions benefit from herbs like sage and thyme and the addition of leftover roasted turkey in place of chicken for a festive family meal.

Meal Prep Tips

Cook the noodles and keep them slightly underdone if you plan to reheat later—finish in the sauce when serving so they don’t turn soft. Make the sauce and chicken ahead and store separately from the pasta; combine and heat just before serving to preserve texture. Portion into microwave-safe containers for lunches; add a little extra broth before reheating to refresh the sauce. Label and date any frozen portions for best quality.

Whether you’re feeding a hungry family or making a batch for future meals, this skillet version of the classic pot pie offers dependable comfort and speed. It’s forgiving, flavorful, and built to be adapted—make it yours and enjoy the warmth it brings to the table.