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I can’t even begin to tell you how much I adore this meal. It’s one of those recipes that happened kinda by accident… one of those “hmm, what can I throw together with what’s in the fridge” situations. You know the ones. The kind that start with, “I don’t feel like making a real chicken pot pie,” but somehow still turn out better than expected? Yep—that’s this dish.
I had some leftover rotisserie chicken (bless those little grocery store lifesavers), a half-bag of frozen peas and carrots, a sweet onion rolling around in the drawer, and a pack of egg noodles I honestly forgot I had. And somewhere in the chaos of that weekday evening, this skillet dinner was born. Creamy, savory, comforting—and no crust to fuss with. Just simple, hearty, one-pan goodness that fills your belly and warms your soul.
Why You’ll Want to Make This Tonight
Let me shoot it to you straight:
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Only one pan to wash (praise be)
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Creamy and cozy—tastes like pot pie without the work
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Uses stuff you probably already have
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Fast enough for a weeknight but tasty enough for Sunday supper
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My grandkids went back for seconds (and thirds)
Ingredients — Real Simple Stuff
Nothing fancy here. Just real food. Here’s what you’ll need—and a few tips to make it work for your kitchen:
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10 oz egg noodles – Cook ’em just shy of done. They’ll finish in the sauce later.
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2 tbsp butter – I use unsalted so I can control the salt, but if all you’ve got is salted? Go for it.
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1 sweet onion, diced – Adds a little sweetness and depth.
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3 garlic cloves, minced – Fresh is best, but garlic powder will work in a pinch.
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2 tsp Italian seasoning – Or whatever dried herbs you love. Thyme and parsley would be lovely.
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1½ cups frozen peas & carrots, thawed – I just let them sit on the counter while I get everything else going.
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2 tbsp flour – This helps thicken the sauce. Don’t skip it.
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1 cup chicken broth – The base of your creamy sauce.
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1 cup heavy cream – Makes it rich and velvety. Half-and-half works, too.
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1½ cups cooked chicken, shredded or cubed – Rotisserie chicken is your best friend here.
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Salt & pepper, to taste – Don’t forget to taste at the end. The broth might already have salt.
How to Make It — Like We’re Cooking Together
Alright, ready? Here’s how I do it—step-by-step, just like I’d tell you over the kitchen counter.
1. Boil the noodles.
Grab a big ol’ pot of water, add a little salt, and cook those egg noodles until they’re almost done. Not mushy—just barely tender. Drain them and set ’em aside for now.
2. Sauté the good stuff.
Melt the butter in your favorite big skillet. I like to use cast iron for this—it just feels right. Toss in the diced onion and garlic, and let them cook for a couple minutes. When the kitchen starts smelling like dinner, you know you’re on the right track.
Add the Italian seasoning, frozen peas and carrots, and a little salt and pepper. Stir it all together and cook for about 3 minutes, just until the onions are soft and everything’s cozy.
3. Make that creamy sauce.
Sprinkle the flour over the veggies and stir until it’s all coated—no dry spots. Then pour in the broth and cream and give it a good stir. Turn up the heat and bring it to a gentle boil, then drop it down to a simmer.
Let it bubble gently while you stir now and then. After about 5 minutes, it should be thick and creamy like a good pot pie filling.
4. Add noodles and chicken.
Now for the grand finale—toss in the cooked noodles and that beautiful shredded chicken. Stir it all up until every bite is coated in creamy goodness. Taste and add a little more salt or pepper if you need it.
5. Serve it up!
Scoop into bowls, pour yourself a glass of sweet tea or a nice chilled Chardonnay (you’ve earned it), and dig in.
A Few Twists If You’re Feeling Fancy
I’ll be honest—I’ve played around with this recipe a few times depending on what’s in the fridge. Here are some ideas if you want to make it your own:
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Add mushrooms when you cook the onion—makes it extra savory.
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Throw in a handful of fresh spinach at the end for a pop of green.
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Got leftover turkey? Swap it for the chicken.
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Sprinkle crushed Ritz crackers or buttered breadcrumbs on top for a little crunch.
Leftovers? Oh Honey, They Reheat Like a Dream
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Store leftovers in a covered container in the fridge for 3–4 days.
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Reheat in the microwave with a splash of broth or milk to loosen it up. Or warm it gently in a skillet if you’re feeling fancy.
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It makes a killer lunch the next day. Just sayin’.
Finaly
So, what do you think? Did you try it? Did your husband go back for seconds? Did the kids pick out the peas (mine always do)? I’d love to hear your tweaks, tips, or how this fit into your weeknight dinner lineup.
Leave a comment or shoot me a message—I really do read every one. ❤️
Until next time, friend—stay cozy and keep that skillet hot.
Chicken Pot Pie Noodle Skillet
Ingredients
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 sweet onion diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 1/2 cups frozen peas and carrots thawed
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken breast cut into small cubes
- to taste salt & pepper
Instructions
- Cook the egg noodles according to package directions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, melt butter. Add onion, garlic, Italian seasoning, and peas and carrots. Season with salt and pepper.
- Sauté until the onions are soft and translucent, about 3–4 minutes.
- Sprinkle flour over vegetables and stir well. Cook for 1 minute.
- Pour in chicken broth and heavy cream. Bring to a boil, then reduce to a simmer. Stir until sauce thickens, about 5 minutes.
- Add cooked noodles and diced chicken. Stir to combine and heat through.
- Taste and adjust seasoning as needed. Serve hot.
Notes