Description
This Chicken Pot Pie Noodle Skillet brings together the creamy comfort of a traditional pot pie and the ease of a one-pan noodle dinner. With juicy chicken, tender egg noodles, and classic veggies coated in a silky sauce, it’s the perfect 30-minute meal for cozy weeknights.
Ingredients
2 tablespoons butter
1 small onion, diced
2 garlic cloves, minced
2 celery stalks, diced
2 cups cooked chicken breast, cubed or shredded
2 cups egg noodles, uncooked
1 cup frozen peas
1 cup sliced carrots (steamed or frozen)
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1/2 cup milk or heavy cream
1 teaspoon Italian seasoning
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Instructions
1. In a large skillet over medium heat, melt the butter. Add diced onion, garlic, and celery. Sauté until softened and fragrant, about 4 minutes.
2. Stir in the cream of chicken soup, chicken broth, and milk or cream. Let simmer for 2-3 minutes.
3. Add peas, carrots, and cooked chicken to the sauce. Stir in Italian seasoning, salt, and pepper. Cook for another 3-4 minutes.
4. In a separate pot, cook egg noodles according to package directions. Drain and set aside.
5. Fold cooked noodles into the skillet mixture. Stir gently and let sit on low heat for 1-2 minutes to absorb the flavors. Serve hot.
Notes
Use rotisserie chicken for a quick shortcut and richer flavor.
Add a splash of milk when reheating leftovers to restore creaminess.
You can sub the veggies with green beans, mushrooms, or corn.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 4g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: chicken pot pie noodles, one skillet dinner, creamy chicken pasta