Description
This creamy chicken pot pie noodle skillet delivers cozy, nostalgic comfort without the crust or oven. With tender chicken, sweet peas, buttery noodles, and a thyme-scented sauce made from scratch, it’s a fast, one-pan dinner that feels like a warm hug. Great for cold nights, picky eaters, and anyone craving comfort in a bowl.
Ingredients
1 tablespoon butter
1 tablespoon flour
1 cup chicken broth
1/2 cup whole milk
1/2 teaspoon dried thyme
2 cups cooked diced rotisserie chicken
1 1/2 cups frozen peas and carrots
4 cups cooked egg noodles
Salt and black pepper to taste
Chopped parsley for serving (optional)
Instructions
1. In a large skillet over medium heat, melt butter and whisk in the flour to form a roux. Cook until lightly golden, about 1 minute.
2. Slowly whisk in the chicken broth and milk until smooth. Stir in thyme, and cook until the sauce thickens, about 5 minutes.
3. Add the diced chicken and frozen vegetables. Simmer until heated through and the veggies are tender, about 5 more minutes.
4. Stir in the cooked egg noodles and gently fold until fully coated in the sauce. Reduce heat to low.
5. Cook another 2–3 minutes until everything is hot, saucy, and the noodles are glossy.
6. Season with salt and black pepper to taste.
7. Let sit, covered, off the heat for 5 minutes before serving.
8. Sprinkle with chopped parsley if using, and serve warm straight from the skillet.
Notes
Use rotisserie or leftover roast chicken for best flavor and ease.
Don’t skip the roux step—it’s key for a creamy sauce that clings to the noodles.
Reheat leftovers with a splash of broth or milk to bring the sauce back to life.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken pot pie noodles, skillet pasta, creamy comfort food