Chicken Pot Pie Noodle Skillet ππ₯π
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
- ΒΌ cup heavy cream (optional, but luxe)
- 2 tbsp flour
- 1 tsp thyme
- Β½ tsp black pepper
- Salt to taste
- Optional: chopped parsley or biscuit crumbs for topping
Instructions
- Heat butter + oil in a large skillet over medium heat.
- SautΓ© onion 3β4 minutes until soft. Add garlic, cook 30 seconds.
- Stir in flour and cook 1 minute (this thickens the sauce).
- Slowly whisk in broth and milk until smooth.
- Add noodles, chicken, veggies, thyme, salt, and pepper.
- Bring to a gentle simmer, cover, and cook 10β12 minutes, stirring occasionally, until noodles are tender.
- Stir in cream (if using). Simmer uncovered 2β3 minutes to thicken.
- Taste, adjust seasoning, garnish, and serve hot.
Make it extra π
- 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 π
- 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?