Creamy Chicken Pot Pie Noodle Skillet – Cozy Comfort in 30 Minutes
All the flavor of classic chicken pot pie, reimagined as a creamy, noodle-packed skillet dinner. Perfect for weeknights and ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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8 oz wide egg noodles
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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2 tablespoons all-purpose flour
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2 cups low-sodium chicken broth
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1 cup whole milk or half-and-half
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2 cups cooked shredded chicken
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2 cups frozen mixed vegetables (peas, carrots, corn)
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½ teaspoon salt (or to taste)
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¼ teaspoon black pepper
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½ teaspoon dried thyme
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1 tablespoon chopped parsley (optional)
Instructions
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Cook egg noodles in salted water until al dente. Drain and set aside.
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In a large skillet, melt butter and olive oil over medium heat. Add onion and cook 4–5 minutes. Stir in garlic and cook 30 seconds more.
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Sprinkle in flour and cook for 1–2 minutes, stirring constantly.
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Slowly whisk in chicken broth, then milk. Simmer until thickened, 3–4 minutes.
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Stir in chicken and mixed vegetables. Cook 4–5 minutes until heated through.
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Add cooked noodles and stir gently to combine. Simmer 2–3 minutes.
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Season with salt, pepper, thyme, and parsley. Serve warm.
Notes
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Add cheese or breadcrumbs for a twist.
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Store leftovers in the fridge up to 4 days.
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Reheat with extra broth or milk as needed.