Here’s a quick and comforting Chicken Pot Pie Noodle Skillet—all the cozy flavors of chicken pot pie but made faster with noodles in one pan. 🍲🍗
🍜 Chicken Pot Pie Noodle Skillet
🛒 Ingredients (Serves 4)
- 2 cups cooked chicken, shredded or diced
- 8 oz egg noodles
- 2 tbsp butter or olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup chicken broth
- 1 cup milk or half-and-half
- 1 can (10.5 oz) cream of chicken soup
- ½ tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- ½ cup shredded cheddar cheese (optional)
- Fresh parsley for garnish (optional)
🍳 Instructions
1️⃣ Cook the Noodles
- Boil egg noodles according to package directions.
- Drain and set aside.
2️⃣ Sauté the Base
- In a large skillet, melt butter over medium heat.
- Add onion and cook 3–4 minutes until softened.
- Stir in garlic and cook about 30 seconds.
3️⃣ Make the Creamy Sauce
- Add frozen vegetables, chicken broth, milk, cream of chicken soup, thyme, pepper, and salt.
- Stir well and simmer 5 minutes until slightly thickened.
4️⃣ Add Chicken and Noodles
- Stir in the cooked chicken and noodles.
- Mix gently until everything is coated in the creamy sauce.
5️⃣ Finish
- Sprinkle cheese on top if using and let it melt.
- Garnish with parsley and serve warm.
💡 Tips
- Use rotisserie chicken for an even faster meal.
- Add mushrooms or celery for extra pot-pie flavor.
- For a crispy touch, top with buttery crackers or biscuits before serving.
If you want, I can also show you a 30-minute chicken pot pie noodle skillet from scratch (no canned soup) that tastes even more homemade. 🍗🥧
