There’s something magical about a warm, hearty meal that wraps you in comfort, and that’s exactly what this Chicken Pot Pie Noodle Skillet delivers. After a long day, when time is short and hunger is high, this dish becomes your best friend. It combines the classic flavors of chicken pot pie with the ease of a one-skillet meal, making it a quick solution for busy evenings. Whether you’re cooking for family or just treating yourself, this recipe is sure to impress and satisfy. Let’s dive into this delightful comfort food adventure!
Why You’ll Love This Chicken Pot Pie Noodle Skillet
This Chicken Pot Pie Noodle Skillet is a game-changer for anyone who craves comfort food without the fuss. It’s quick to whip up, taking just 35 minutes from start to finish. The rich, creamy flavors will transport you back to childhood dinners, while the tender egg noodles soak up all that deliciousness. Plus, it’s a one-pan wonder, making cleanup a breeze. What’s not to love?
Ingredients for Chicken Pot Pie Noodle Skillet
Gathering the right ingredients is the first step to creating this comforting Chicken Pot Pie Noodle Skillet. Here’s what you’ll need:
Olive oil: A staple for sautéing, it adds a rich flavor and helps cook the aromatics.
Onion: Diced onion brings sweetness and depth to the dish, making it aromatic and inviting.
Garlic: Minced garlic adds a punch of flavor that elevates the entire skillet.
Cooked chicken: Shredded chicken is the star of the show, providing protein and heartiness. Use leftover rotisserie chicken for convenience!
Carrots: Diced carrots add a pop of color and natural sweetness, balancing the savory elements.
Frozen peas: These little green gems bring freshness and a burst of flavor, plus they’re easy to keep on hand.
Dried thyme and rosemary: These herbs infuse the dish with classic pot pie flavors, making it feel homey.
Salt and black pepper: Essential for seasoning, they enhance all the other flavors in the skillet.
Chicken broth: This forms the base of the sauce, adding moisture and richness to the dish.
Egg noodles: The perfect vehicle for all that creamy goodness, they soak up flavors beautifully.
Heavy cream: This adds a luscious creaminess that makes the dish feel indulgent.
Cornstarch: A thickening agent that helps create a satisfying, hearty sauce.
Water: Used to make the cornstarch slurry, ensuring a smooth texture.
Shredded cheddar cheese: The finishing touch that melts into a gooey, delicious layer on top.
For those looking to lighten things up, consider using whole wheat egg noodles and low-fat cream. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Chicken Pot Pie Noodle Skillet
Now that you have all your ingredients ready, let’s get cooking! This Chicken Pot Pie Noodle Skillet is straightforward and fun to make. Follow these simple steps, and you’ll have a delicious meal on the table in no time.
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large skillet over medium heat. Once it’s shimmering, toss in the diced onion. Sauté it for about 5 minutes until it turns translucent and fragrant. Then, add the minced garlic and cook for another minute. The aroma will fill your kitchen, making it hard to resist!
Step 2: Combine the Ingredients
Next, stir in the shredded chicken, diced carrots, and frozen peas. Sprinkle in the dried thyme, rosemary, salt, and black pepper. Mix everything well and let it cook for about 3-4 minutes. This step allows the flavors to meld together beautifully, creating a comforting base for your skillet.
Step 3: Cook the Noodles
Pour in the chicken broth and bring the mixture to a boil. Once it’s bubbling, add the egg noodles. Reduce the heat to a simmer and cook for 8-10 minutes, or until the noodles are tender. Keep an eye on it, stirring occasionally to prevent sticking. The noodles will soak up all that delicious broth!
Step 4: Thicken the Mixture
In a small bowl, mix the cornstarch with water to create a slurry. This will help thicken your sauce. Stir the slurry into the skillet along with the heavy cream. Cook for an additional 2-3 minutes, stirring constantly until the mixture thickens slightly. You’ll notice it becoming creamy and rich—just like a classic pot pie!
Step 5: Add the Cheese
Finally, remove the skillet from heat and sprinkle the shredded cheddar cheese on top. Cover the skillet for a few minutes to let the cheese melt into a gooey layer. The sight of that melted cheese is pure comfort food bliss!
Tips for Success
Prep your ingredients ahead of time to streamline the cooking process.
Use leftover rotisserie chicken for a quicker meal.
Don’t skip the cheese; it adds a creamy finish that elevates the dish.
Adjust the seasoning to your taste; a dash of hot sauce can add a nice kick!
For a thicker sauce, let it simmer a bit longer before serving.
Equipment Needed
Large skillet: A non-stick skillet works best, but any large pan will do.
Wooden spoon: Perfect for stirring without scratching your skillet.
Measuring cups and spoons: Essential for accuracy, but you can eyeball it if you’re confident.
Small bowl: For mixing the cornstarch slurry.
Variations
Vegetarian Option: Swap the chicken for chickpeas or sautéed mushrooms for a hearty, meatless version.
Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes for a bit of heat.
Herb Infusion: Experiment with fresh herbs like parsley or dill for a burst of freshness.
Cheesy Delight: Mix in different cheeses like gouda or pepper jack for a unique flavor twist.
Gluten-Free: Use gluten-free egg noodles or substitute with quinoa for a gluten-free alternative.
Serving Suggestions
Pair with a crisp green salad for a refreshing contrast.
Serve with warm, crusty bread to soak up the creamy sauce.
A glass of chilled white wine complements the flavors beautifully.
Garnish with fresh parsley for a pop of color and freshness.
FAQs about Chicken Pot Pie Noodle Skillet
Can I use frozen chicken instead of cooked chicken?
Absolutely! If you have frozen chicken, just cook it first before shredding. You can sauté it in the skillet before adding the other ingredients. This will add even more flavor to your Chicken Pot Pie Noodle Skillet.
How can I make this dish healthier?
To lighten things up, consider using whole wheat egg noodles and low-fat cream. You can also add more vegetables like spinach or zucchini for extra nutrients without sacrificing flavor.
Can I prepare this dish ahead of time?
Yes! You can prep the ingredients in advance and store them in the fridge. Just follow the cooking steps when you’re ready to enjoy your Chicken Pot Pie Noodle Skillet. It’s a great way to save time on busy nights!
What can I serve with Chicken Pot Pie Noodle Skillet?
This dish pairs wonderfully with a simple green salad or some crusty bread. A light white wine can also enhance the meal, making it feel a bit more special.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop, adding a splash of broth if it seems dry. Enjoy your comforting meal again!
Final Thoughts
Cooking this Chicken Pot Pie Noodle Skillet is more than just preparing a meal; it’s about creating a moment of joy and comfort. The rich, creamy flavors and tender noodles evoke memories of family dinners and cozy nights in. Each bite is a warm hug, reminding us of the simple pleasures in life. Whether you’re sharing it with loved ones or enjoying a quiet evening at home, this dish brings a sense of satisfaction that’s hard to beat. So grab your skillet, and let the magic unfold in your kitchen. You deserve this comforting delight!
A comforting and delicious Chicken Pot Pie Noodle Skillet that combines the classic flavors of chicken pot pie with egg noodles for a quick and satisfying meal.
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
8 ounces egg noodles
1 cup heavy cream
1 tablespoon cornstarch
1 tablespoon water
1/2 cup shredded cheddar cheese
Instructions
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the shredded chicken, diced carrots, frozen peas, thyme, rosemary, salt, and pepper to the skillet. Stir to combine and cook for about 3-4 minutes.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the egg noodles and reduce the heat to a simmer. Cook for about 8-10 minutes, or until the noodles are tender.
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the skillet along with the heavy cream. Cook for an additional 2-3 minutes, stirring until the mixture thickens slightly.
Remove the skillet from heat and sprinkle the shredded cheddar cheese on top. Cover for a few minutes to allow the cheese to melt.
Notes
For a healthier version, substitute whole wheat egg noodles and use low-fat cream.
Add a splash of lemon juice or a sprinkle of fresh parsley before serving for a burst of freshness.
