Can I make Chicken Pot Pie Noodle Skillet without a traditional crust?

Yes, this recipe replaces the traditional pie crust with egg noodles, offering a simpler and quicker alternative while keeping the comforting flavors of pot pie. The noodles absorb the creamy sauce, creating a hearty texture without the need to bake a crust.

How do I adjust the recipe if I want to use a full 12-ounce bag of egg noodles?

If you prefer using the entire 12-ounce bag of egg noodles instead of 10 ounces, increase the amount of sauce by 1.5 times. This helps maintain the right balance between noodles and creamy filling to keep the skillet moist and flavorful.

What vegetables work well in Chicken Pot Pie Noodle Skillet?

Frozen peas and carrots are commonly used because they’re convenient and add sweetness and texture. You can swap in other vegetables like green beans, corn, or diced potatoes, but make sure fresh vegetables are cooked beforehand to ensure even texture and proper doneness.

Can I use rotisserie chicken instead of homemade baked chicken?

Absolutely! Chopped rotisserie chicken is a great shortcut that adds plenty of flavor. Just shred or dice the cooked chicken and stir it into the skillet toward the end of cooking to warm through without overcooking.

How should I store and reheat leftovers from Chicken Pot Pie Noodle Skillet?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the skillet on low heat on the stove, stirring occasionally to prevent drying out. You can also microwave individual servings covered loosely with a microwave-safe lid, reheating in short intervals until heated through.

Chicken Pot Pie Noodle Skillet Recipe For Comfort Food

Ingredients

– 10 oz egg noodles

– 1 ½ cups cubed chicken

– ¼ cup butter for sautéing

– 1 cup frozen peas and carrots thawed

– ½ cup chopped onion

– ¼ cup all-purpose flour

– 2 cups chicken broth

– 1 cup milk

– Salt and pepper to taste

– Minced garlic (amount as needed, typically 2-3 cloves)

– Heavy cream (as used in the sauce, typically 1 cup based on directions)

Cook Mode Prevent your screen from going dark

Instructions

1-First, prep all ingredients by chopping onions, shredding cooked chicken, and measuring out noodles and liquids. This ensures a smooth cooking flow.

2-In a large skillet, melt butter over medium heat and sauté onions until translucent, about 3-4 minutes.

3-Stir in flour and cook for 1-2 minutes to create a roux.

4-Gradually whisk in chicken broth and milk, stirring constantly to avoid lumps and bring to a gentle simmer.

5-Add shredded chicken, peas, and carrots to the sauce and simmer for 5 minutes.

6-Cook noodles separately according to package instructions until al dente, then drain.

7-Combine cooked noodles with the sauce mixture, stirring gently.

8-Season with salt and pepper to taste.

9-Serve warm, garnished if desired.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🔪 Slice the chicken into uniform cubes so it heats evenly and stays tender.
🥕 If using fresh vegetables, steam or sauté them briefly before adding to ensure they cook through.
❄️ Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of broth or cream to loosen the sauce.

Author: Brandi Oshea
Prep Time: 15 minutes
Resting: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Skillet
Cuisine: American
Diet: Non-vegetarian

Nutrition

Serving Size: 1 portion
Calories: 445 kcal
Sugar: 1 g
Sodium: 284 mg
Fat: 22 g
Saturated Fat: 12 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 133 mg