This easy chicken pot pie skillet with noodles is a comforting and delicious meal perfect for busy weeknights.

It brings all the classic flavors of pot pie into a convenient one-pan dish, making dinner a breeze without sacrificing taste. You’ll love how quickly this comes together, transforming simple ingredients into a hearty and satisfying meal that the whole family will enjoy.

Forget complicated recipes and endless dishes. This skillet meal is designed for maximum flavor with minimal fuss, ensuring you can get a warm, homemade dinner on the table even on your busiest evenings. It’s a complete meal in one pan, combining tender chicken, savory vegetables, and comforting noodles in a creamy, rich sauce that everyone will ask for again.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a weeknight warrior’s dream! You’ll love it because it takes the beloved flavors of a classic chicken pot pie – creamy sauce, tender chicken, and mixed vegetables – and transforms them into a super convenient skillet meal that uses noodles instead of a pastry crust. This means less fuss, fewer dishes, and a much quicker cooking time, making it perfect for busy parents, students, or anyone looking for a satisfying meal without spending hours in the kitchen. It’s incredibly family-friendly, appealing to even picky eaters with its familiar, comforting taste. Serve it when you need a hearty, warm meal on a chilly evening, or simply when you’re craving something truly delicious and easy after a long day. It’s also a fantastic way to use up leftover cooked chicken, making dinner prep even faster.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this chicken pot pie skillet is straightforward, focusing on common pantry staples and fresh produce you can easily find. This list is designed to ensure you have everything on hand for a smooth cooking experience, minimizing last-minute trips to the store.

INGREDIENTS:

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup chopped yellow onion
1 cup chopped carrots
1 cup frozen peas
1 cup frozen corn
4 cups chicken broth
1 cup milk (whole or 2%)
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt (or to taste)
8 ounces egg noodles (medium width)
1/4 cup all-purpose flour
1/4 cup cold water
Fresh parsley, chopped, for garnish (optional)

For simple substitutions, you can easily swap boneless, skinless chicken thighs for breasts if that’s what you have on hand or prefer. If you don’t have fresh onion and carrots, a bag of frozen mixed vegetables (without potatoes) can be a convenient shortcut, just be sure to add them about halfway through the cooking process so they don’t get mushy. Any type of milk will work, though whole milk will give you a richer, creamier sauce. For the noodles, while egg noodles are traditional here, rotini or even penne could work in a pinch, just be mindful of their cooking times.

Time Needed From Start To Finish

This recipe is designed for speed and convenience, making it an ideal choice for a busy weeknight.

Preparation time: 10 minutes
Cooking time: 20-25 minutes
Total time: 30-35 minutes

You can have a delicious, homemade meal on the table in just over half an hour, allowing you to spend less time cooking and more time enjoying dinner with your family.

How To Make It Step By Step With Visual Cues

Making this chicken pot pie skillet is incredibly easy. Follow these steps for a perfect, comforting meal every time.

Sauté the Chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed chicken breast and cook for 5-7 minutes, stirring occasionally, until it’s lightly browned on all sides and mostly cooked through. You don’t need to cook it completely, as it will finish cooking in the sauce. Remove the chicken from the skillet and set it aside.
Soften the Aromatics: In the same skillet, add the chopped onion and carrots. Cook for 5-7 minutes over medium heat, stirring occasionally, until the onion is translucent and the carrots are slightly tender. This step builds the foundational flavor of your pot pie.
Build the Creamy Base: Whisk the flour into the cooked vegetables and cook for 1 minute, stirring constantly. This creates a roux that will thicken your sauce. Gradually pour in the chicken broth and milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
Add Flavor and Noodles: Stir in the dried thyme, black pepper, and salt. Add the egg noodles to the simmering liquid, making sure they are fully submerged. Reduce the heat to medium-low, cover the skillet, and cook for 8-10 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
Combine and Finish: Return the cooked chicken to the skillet. Stir in the frozen peas and corn. Continue to cook, uncovered, for another 3-5 minutes, or until the vegetables are heated through and the sauce has thickened to your desired consistency. The sauce will continue to thicken slightly as it cools.
Serve Warm: Remove the skillet from the heat. Taste and adjust seasonings if necessary. Garnish with fresh chopped parsley, if desired, and serve immediately.

Easy Variations And Serving Ideas That Fit Real Life

This chicken pot pie skillet is incredibly versatile, making it easy to adapt to your family’s preferences or what you have on hand. For a kid-friendly twist, you can add a little shredded cheddar cheese to the top during the last few minutes of cooking, allowing it to melt into a gooey layer. If your kids aren’t keen on certain vegetables, feel free to swap them out for others they enjoy, like green beans or finely diced potatoes.

To make this dish even heartier, you could stir in some cooked, crumbled bacon or diced ham along with the chicken. For a touch of extra richness, a splash of heavy cream can be added with the milk. If you like a bit of a kick, a pinch of red pepper flakes can be stirred in with the other seasonings.

This skillet meal is a complete dinner on its own, but it pairs wonderfully with a simple side salad with a light vinaigrette to add some freshness. A side of crusty bread or warm biscuits is also fantastic for soaking up every last bit of that delicious, creamy sauce. For a party or buffet, you can keep it warm in a slow cooker on the “warm” setting after it’s cooked, making it easy for guests to serve themselves.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to watch out for will help you achieve perfect results every time.

Overcooking the Chicken: If you cook the chicken fully in the first step, it can become dry and tough after simmering in the sauce. Brown it lightly and cook it mostly through, then let it finish cooking gently in the sauce to keep it tender and juicy.
Lumpy Sauce: When adding flour to create the roux, make sure to whisk it thoroughly with the fat (olive oil and vegetable juices) for at least a minute before adding liquids. When adding the broth and milk, pour them in gradually while whisking constantly. This prevents lumps and ensures a smooth, creamy sauce.
Sticky Noodles: Egg noodles can sometimes stick together or to the bottom of the pan if not stirred occasionally. Make sure to stir the noodles a few times while they are simmering to ensure even cooking and prevent sticking. Also, ensure there’s enough liquid for them to cook properly.
Too Thin or Too Thick Sauce: If your sauce is too thin, let it simmer uncovered for a few extra minutes to allow more liquid to evaporate and thicken. If it’s too thick, you can stir in a splash more chicken broth or milk until it reaches your desired consistency. Remember that the sauce will thicken a bit more as it cools.
Undercooked Vegetables: Make sure to cook the onions and carrots until they are tender-crisp before adding the liquids. Frozen vegetables should be added towards the end of the cooking process to avoid them becoming mushy.

How To Store It And Make It Ahead Without Ruining Texture

This easy chicken pot pie skillet is fantastic for leftovers and can be prepared ahead of time with a few considerations to maintain its delicious texture.

Storing Leftovers: Once cooled, transfer any leftover chicken pot pie skillet to an airtight container. It will keep well in the refrigerator for up to 3-4 days. The noodles may absorb more of the sauce and become softer over time, but the flavor will still be excellent.

Reheating: To reheat, place the desired portion in a microwave-safe bowl and heat on medium power, stirring occasionally, until warmed through. You may need to add a splash of chicken broth or milk to loosen the sauce and restore its creamy consistency, as it tends to thicken in the fridge. Alternatively, you can reheat it gently in a skillet on the stovetop over medium-low heat, adding a little liquid as needed.

Making It Ahead:

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.