Chicken pot pie noodle skillet

Chicken Pot Pie Noodle Skillet 🍗🥕🍜

All the cozy vibes of pot pie… zero crust, one pan.

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed veggies (peas, carrots, corn)
• 8 oz egg noodles (or any short pasta)
• 2 cups chicken broth
• 1 cup milk or half-and-half
• ¼ cup heavy cream (optional, but luxe)
• 2 tbsp flour
• 1 tsp thyme
• ½ tsp black pepper
• Salt to taste
• Optional: chopped parsley or biscuit crumbs for topping

Instructions

1. Heat butter + oil in a large skillet over medium heat.
2. Sauté onion 3–4 minutes until soft. Add garlic, cook 30 seconds.
3. Stir in flour and cook 1 minute (this thickens the sauce).
4. Slowly whisk in broth and milk until smooth.
5. Add noodles, chicken, veggies, thyme, salt, and pepper.
6. Bring to a gentle simmer, cover, and cook 10–12 minutes, stirring occasionally, until noodles are tender.
7. Stir in cream (if using). Simmer uncovered 2–3 minutes to thicken.
8. Taste, adjust seasoning, garnish, and serve hot.

Make it extra 👀

• Add a splash of white wine
• Stir in cream cheese for ultra-creamy sauce
• Top with crushed Ritz or baked biscuit pieces
• Finish with a pinch of nutmeg (trust me)

Why people love this

• One pan = fewer dishes 🙌
• Comfort food without the bake time
• Weeknight-friendly but Sunday-cozy

Want this turned into a 30-second viral video, slow-cooker version, or high-protein tweak?