🍲 Chicken Pot Pie Noodle Skillet
Servings: 4–6
Prep Time: 10 min
Cook Time: 20–25 min
Total Time: ~30–35 min
🧂 Ingredients
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2 cups cooked chicken, shredded (rotisserie or leftovers work great)
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8 oz egg noodles
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2 tbsp butter
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1 small onion, diced
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2 cloves garlic, minced
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2 cups frozen mixed vegetables (peas, carrots, corn)
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1/4 cup all-purpose flour
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2 cups chicken broth
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1 cup milk (or half & half for extra creaminess)
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp dried thyme (or poultry seasoning)
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1/2 cup grated Parmesan or shredded cheddar (optional)
🔪 Instructions
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Cook the noodles:
Boil egg noodles in salted water according to package instructions. Drain and set aside. -
Sauté the base:
In a large skillet, melt butter over medium heat.
Add onion and cook until soft, about 3–4 minutes.
Stir in garlic and cook for 30 seconds. -
Add vegetables & flour:
Add frozen veggies and cook until just warmed through (2–3 min).
Sprinkle flour over the mixture and stir to coat everything evenly. -
Make the sauce:
Slowly stir in chicken broth and milk, whisking to avoid lumps.
Bring to a simmer and cook until thickened, about 4–5 minutes. -
Finish the skillet:
Add cooked chicken and noodles. Stir to combine.
Season with salt, pepper, and thyme.
Optional: Stir in cheese until melted for a creamy finish. -
Serve:
Garnish with fresh parsley or more cheese. Serve hot!
🪄 Tips & Variations
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Make it extra golden: Sprinkle breadcrumbs or crushed Ritz crackers on top and broil for 2–3 min.
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Swap the noodles: Use rotini, shells, or even gluten-free pasta.
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Make ahead: Assemble and refrigerate; reheat gently with a splash of milk or broth.
Would you like a baked casserole version, or one that’s dairy-free?