If you love the comforting flavor of classic chicken pot pie but want something quicker and easier on a busy night, this Chicken Pot Pie Noodle Skillet is the perfect solution. It takes everything you love about the traditional dish—tender chicken, creamy sauce, and hearty vegetables—and transforms it into a one-skillet pasta dinner the whole family will devour. This recipe skips the pie crust and instead uses egg noodles, which absorb all the rich flavor while making the dish more satisfying and weeknight-friendly. You’ll have dinner on the table in about 30 minutes, and it all happens in one pan, so cleanup is minimal. It’s cozy, creamy, and full of savory flavor without the extra steps that come with making a pie. Whether you’re looking for a way to use up leftover chicken or just want to enjoy something warm and nostalgic, this recipe is a new comfort food staple you’ll come back to again and again.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet over medium-low heat, adding a splash of milk or broth if needed. This dish is not ideal for freezing due to the creamy sauce and noodles, which may separate or become mushy when thawed.
Summary
Chicken Pot Pie Noodle Skillet is a one-pan dinner that combines tender noodles, shredded chicken, vegetables, and a creamy sauce. It captures all the cozy flavor of chicken pot pie in a quick, family-friendly pasta dish.
Why You’ll Love This Recipe
It’s ready in about 30 minutes and uses simple ingredients. You only need one pan, which means easy cleanup. It’s the ultimate comfort food without the fuss of a crust. The recipe is flexible—use leftover chicken, rotisserie chicken, or even turkey. It’s great for picky eaters and can be made ahead for busy weeknights.
Kitchen Equipment You’ll Need
Large deep skillet or sauté pan with lid
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board
Colander (for noodles, if pre-cooked)