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Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet

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  • Add veggies and chicken: Stir in the frozen vegetables and cooked chicken. Cook for 2–3 minutes until warmed through.
  • Make the sauce: Sprinkle flour over the mixture and stir to coat. Slowly pour in chicken broth, stirring constantly to prevent lumps. Add milk, thyme, salt, and pepper. Simmer for 5–7 minutes until the sauce thickens.
  • Add noodles: Fold in the cooked egg noodles and stir to coat evenly. Sprinkle cheese over the top if using, cover with a lid, and let sit off the heat for a few minutes to melt.
  • Garnish and serve: Top with chopped fresh parsley and serve warm.

    • Tips & Variations

    • Rotisserie shortcut: Use store-bought rotisserie chicken to save time.
    • Make it vegetarian: Swap chicken for sautéed mushrooms or tofu and use veggie broth.
    • Biscuit topping: For extra indulgence, bake the skillet in the oven with biscuit dough on top until golden brown.
    • Add spice: A pinch of cayenne or smoked paprika adds depth and a little heat.

    Final Thoughts

    The Chicken Pot Pie Noodle Skillet is everything you want in comfort food — warm, creamy, and incredibly satisfying — but without the time and effort a traditional pot pie demands. It’s a smart, skillet-style twist that will have your whole family asking for seconds.

    Easy enough for weeknights, delicious enough for Sunday dinner — this dish is a winner any way you serve it.

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