Chicken Pot Pie Noodle Skillet

If you love traditional Chicken Pot Pie, you’ll love this Chicken Pot Pie Noodle Skillet. It’s down-home cooking that is perfect for busy weeknights.

Chicken Pot Pie Noodle Bake transforms the classic chicken pot pie recipe by adding egg noodles. It is like combining chicken noodle soup and chicken pot pie.

This is like a Chicken Pot Pie with noodles but without the crust. Some might say that it is more like a Pennsylvania Dutch Chicken Pot Pie since it doesn’t have a crust.

If you like my Chicken Pot Pie Casserole and Chicken Pot Pie Soup, you’ll love these Chicken Pot Pie Noodles.  It’s a great way to use leftover chicken or rotisserie chicken. It is so good that it has become one of our favorite Chicken Casserole Recipes!

This creamy chicken pot pie pasta is the perfect comfort food that makes an easy weeknight meal that the whole family will love. Also, any leftover soup tastes even better the next night!

Why You’ll Love This Recipe

• Easy Recipe – This recipe is easy to make. You can use leftover rotisserie chicken to save time.
• Perfect for weeknight meals – Since it is an easy recipe, it is perfect for weeknight meals.
• Delicious – It has a fabulously delicious flavor with the chicken and a classic creamy sauce.

Equipment

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• Large Skillet
• Large Pot
• Serving Dish

Ingredients

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Egg noodles – You’ll need wide noodles or bow tie noodles that are cooked al dente
• Olive oil – You can use olive, avocado, or vegetable oil.
• Chicken – You can use chicken breasts, thighs, leftover chicken, or rotisserie chicken.
• Butter – I recommend using real butter, not margarine, for the best taste. In addition, I recommend using unsalted butter to better control the amount of salt in the recipe. However, salted butter would work; you may just have to reduce the salt added to the recipe.
• Onion – You can use white or yellow onions.
• Peas – If you don’t want peas, use green beans, mixed vegetables, or your favorite vegetables instead.
• Carrots – You can use diced or sliced carrots.
• Celery – Use sliced celery or diced celery.
• Garlic – I used minced garlic, but you could use garlic powder if you don’t have fresh garlic or jarred minced garlic.
• Thyme – If you don’t have the individual seasoning, you could use the Italian Seasoning blend.
• Sage – I used dried sage in this recipe.
• Salt – Use to taste. As noted above, if you use salted butter, you may want to reduce the salt you add.
• Pepper – Use to taste.
• All-purpose flour – The flour helps to thicken the sauce for the dish.
• Chicken broth or chicken stock – If you don’t have either, use water and chicken bouillon. I recommend using a low-sodium bouillon.
• Heavy cream – Use either heavy cream or half and half, which is half milk, half cream. This makes the sauce creamier.
• Parsley – Add chopped fresh parsley for garnish.
• Ritz crackers – or your favorite crackers to add some crunch.

How To Make Chicken Pot Pie Noodle Casserole

1. Cook the noodles according to the package directions, but undercook by a minute.  It will continue to cook in the hot sauce.
2. Heat the oil and brown the chicken, cooking for 5 minutes, turning occasionally.
3. Remove the chicken and keep warm.
4. Melt the two tablespoons of butter, then cook the onions, carrots, celery, and garlic for 5 minutes, stirring occasionally.
5. Stir in the peas, thyme, sage, salt, and pepper, and cook for another minute.
6. Make a hole in the middle of the pan and melt the remaining two tablespoons of butter, then stir in the flour.  Cook for 1 minute.
7. Whisk in the broth and cream and simmer for a couple of minutes until the sauce begins to thicken.
8. Add the chicken and pasta and gently combine.
9. Sprinkle with parsley and crumbled crackers.

Recipe Tips

• Cook Noodles First – All the flavors of a chicken pot pie with no crust.  Cook the noodles first, then stir them into the chicken mixture.
• Add Some Crunch – Give the dish a sprinkle of crumbled crackers to add some crunch.

Variations

• Chicken Pot Pie
• Chicken Pot Pie Soup
• Chicken Noodle Casserole

What To Serve With Chicken Pot Pie Noodle Bake

• Homemade Biscuits or dinner rolls
• Fresh Chopped Vegetable Salad
• Creole Green Beans

FAQs

More Chicken Casserole Recipes

• Creamed Chicken and Biscuits Casserole
• King Ranch Chicken Casserole
• Chicken Noodle Casserole
• Chicken and Stuffing Casserole

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Chicken Pot Pie Noodle Skillet Recipe

Chicken pot pie noodle skillet is a hearty and flavorful dish that combines all the comforting elements of a traditional pot pie without the fuss of a crust. Instead of pastry, this recipe uses noodles to create a satisfying base that’s loaded with tender chicken, vibrant vegetables, and a savory seasoning blend. Topped with a crunchy layer of crushed crackers, this no-crust pie is sure to become a new favorite.

Course Main Dishes

Cuisine American, Southern

Keyword Chicken Pot Pie Noodle Bake, Chicken Pot Pie Noodle Skillet, Chicken Pot Pie Noodles

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 460kcal

Author Michele @ FlavorMosaic.com

Ingredients

• 10 ounces egg noodles
• 2 tablespoons olive oil
• 1 1/2 cups cubed chicken breast or thighs
• 4 tablespoons unsalted butter
• 1 cup diced onion
• 1 cup diced carrots
• 2 celery stalks diced
• 1 tablespoon minced garlic
• 1 cup frozen peas
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon parsley chopped
• 6-7 ritz crackers crumbled, optional

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Instructions 

• Cook the noodles according to the package directions, but undercook by a minute. It will continue to cook in the heated sauce.
• In a large skillet over medium heat, heat the oil and brown the chicken, cooking for 5 minutes, turning occasionally.
• Remove the chicken and keep warm.
• In the same skillet, melt the two tablespoons of butter, then cook the onions, carrots, celery, and garlic for 5 minutes, stirring occasionally.
• Stir in the thyme, sage, salt, and pepper, and cook for another minute. Then add the peas and stir.
• Make a hole in the middle of the pan and melt the remaining two tablespoons of butter, then stir in the flour. Cook for 1 minute.
• Whisk in the broth and cream and simmer for a couple of minutes until the sauce begins to thicken.
• Add the chicken and pasta and gently combine.
• Sprinkle with parsley and crumbled crackers.

Notes

Tips:

• Cook Noodles First – All the flavors of a chicken pot pie with no crust.  Cook the noodles first, then stir them into the chicken mixture.
• Add Some Crunch – Give the dish a sprinkle of crumbled crackers to add some crunch.
• Store – Store in an airtight container in the refrigerator for 3 to 5 days.
• Freeze – Yes, you can freeze for up to 3 months by placing the leftovers in a freezer-safe, airtight container.

Nutrition

Calories: 460kcal | Carbohydrates: 49g | Protein: 20g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 98mg | Sodium: 336mg | Potassium: 547mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4232IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 2mg