This Chicken Pot Pie Noodle Skillet began as my answer to a rainy Sunday when I wanted everything warm and familiar but didn’t have the time or patience for a full pot pie. I discovered the combination one evening while cleaning out the fridge: cooked chicken, a bag of frozen peas and carrots, and egg noodles. The first bite felt like a hug — creamy, savory, and threaded with tender noodles that soak up the sauce. Since then it’s become our family’s effortless comfort food for busy nights, potluck contributions, and last-minute guests.

The dish balances texture and flavor precisely: silky heavy cream and rich chicken broth form a glossy sauce thickened with a little flour, sweet onion and garlic build the aromatic base, and Italian seasoning ties everything together. It’s the kind of meal where picky eaters happily come back for seconds and leftovers reheat beautifully. I often make a double batch to freeze individual portions; they thaw in the fridge overnight and reheat in a skillet for five minutes. This is comfort food that respects your schedule.

Ingredients

• Egg noodles (10 ounces): Choose wide egg noodles for the best mouthfeel; they hold sauce well and stay tender. I prefer store-brand wide egg noodles or Barilla thick egg noodles for consistent texture.
• Unsalted butter (2 tablespoons): Provides the base fat for sautéing. Using unsalted lets you control the seasoning; plug in salted butter only if you reduce added salt.
• Sweet onion (1, diced): A yellow or sweet onion softens and sweetens the dish. Dice into small pieces so they melt into the sauce and release flavor quickly.
• Garlic (3 cloves, minced): Fresh garlic adds brightness; avoid powdered garlic here for a fresher flavor profile.
• Italian seasoning (2 teaspoons): A pre-blend of oregano, basil, and thyme complements the creamy sauce; use fresh thyme if you prefer a brighter herbal note.
• Frozen peas and carrots (1 1/2 cups, thawed): Adds color, sweetness, and a little texture. Frozen is convenient and preserves nutrients — thaw before cooking so the sauce doesn’t cool down too much.
• All-purpose flour (2 tablespoons): Thickens the sauce into a glossy coating for the noodles. For a gluten-free version, use a 1:1 gluten-free flour blend.
• Chicken broth (1 cup): Use low-sodium if possible to better control salt; homemade or a good-quality boxed broth works equally well.
• Heavy cream (1 cup): Gives the sauce its luxurious texture. For a lighter option, substitute half-and-half but reduce simmer time to avoid curdling.
• Cooked chicken breast (1 1/2 cups, small cubes): Rotisserie chicken or leftover baked breast works perfectly. Cut into bite-sized pieces so every forkful has a balance of protein and noodle.
• Salt & pepper (to taste): Season at the end once the sauce has reduced so you don’t over-salt.

Instructions

Cook the noodles: Bring a large pot of salted water to a rolling boil and cook 10 ounces of egg noodles until al dente according to package directions, typically 6 to 8 minutes. Drain and set aside. Reserving a quarter cup of the pasta water helps loosen the sauce if it becomes too thick. Sauté aromatics: In a large, heavy skillet over medium-high heat melt 2 tablespoons unsalted butter. Add the diced sweet onion and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 3 cloves minced garlic and 2 teaspoons Italian seasoning and cook another 30 to 45 seconds until fragrant — do not let the garlic brown or it will taste bitter. Add vegetables and thicken: Stir in 1 1/2 cups thawed frozen peas and carrots. Season lightly with salt and freshly ground black pepper. Sprinkle 2 tablespoons all-purpose flour over the mixture and stir to combine. The flour will coat the aromatics and vegetables, creating the base of your velvety sauce. Build the sauce: Pour in 1 cup chicken broth and 1 cup heavy cream, stirring constantly to avoid lumps. Increase heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 4 to 5 minutes. Taste and adjust seasoning. Finish and serve: Add the drained noodles and 1 1/2 cups cubed cooked chicken to the skillet. Toss gently to combine and heat through for 1 to 2 minutes. If the sauce is too thick, thin with a splash of reserved pasta water. Serve hot, topping individual bowls with extra cracked pepper or chopped fresh parsley if desired.

Storage Tips

To refrigerate, cool the skillet mixture to room temperature then transfer to airtight containers. It will keep well for up to four days. For longer storage, portion into freezer-safe containers and freeze for up to three months. Reheat from thawed on low heat in a skillet with a splash of water or broth to revive the sauce. Avoid microwave reheating from frozen to reduce risk of uneven warming and separation.

Ingredient Substitutions

For gluten-free, substitute egg noodles with gluten-free pasta and use a gluten-free flour blend in place of all-purpose flour. To lighten the dish, replace heavy cream with half-and-half or evaporated milk but reduce simmer time and watch for curdling. Swap the chicken for cooked turkey or canned chicken when in a pinch. Add mushrooms or leeks for extra savoriness.

Serving Suggestions

Serve this skillet with a crisp green salad and a bright vinegar-based slaw to cut through the richness. Garnish with chopped parsley or chives for freshness. It pairs well with roasted vegetables or a simple loaf of crusty bread for mopping up the sauce. For a heartier meal, serve alongside roasted root vegetables.

Cultural Background

The dish is inspired by the classic American pot pie, which dates back to European meat-and-vegetable pies adapted in the United States using readily available ingredients. This skillet interpretation keeps the comforting core — creamy filling and savory protein — while eliminating the pastry to make it faster and more adaptable to modern family life.

Seasonal Adaptations

In spring and summer swap frozen peas and carrots for fresh peas and diced summer carrots; briefly blanch them before adding for color and snap. In autumn, add diced roasted butternut squash and sage instead of Italian seasoning for a warm, earthy profile. During winter, stir in chopped kale along with the chicken for extra nutrients.

Meal Prep Tips

Make the components ahead: cook and shred the chicken, chop the onion, and measure the flour and seasonings into a small container. Store cooked noodles and sauce separately for fresher texture when reheating. For grab-and-go lunches, portion into microwave-safe containers and reheat with a splash of broth.

This Chicken Pot Pie Noodle Skillet is the kind of dependable meal that becomes part of your family’s rotation — simple, flexible, and deeply satisfying. Try it once and you’ll likely find new ways to make it your own.