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Skillet Chicken Pot Pie Noodles

A one-pan weeknight dinner featuring tender egg noodles, juicy chicken, sweet vegetables, and a rich creamy sauce that tastes just like classic chicken pot pie filling — all made on the stovetop in under 40 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 5
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 3 cups wide egg noodles, uncooked
  • 1 cup frozen peas and carrots blend
  • 1 cup frozen corn kernels
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2.5 cups low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Method
 

Cook the Chicken
  1. Melt one tablespoon of butter in a large, deep skillet over medium-high heat.
  2. Season your chicken pieces generously with salt, pepper, garlic powder, and onion powder.
  3. Add the chicken to the hot skillet in a single layer and cook for about 5 to 6 minutes, turning occasionally, until golden on the outside and cooked through.
  4. Transfer the cooked chicken to a plate and set it aside.
Build the Flavor Base
  1. In the same skillet, melt the remaining two tablespoons of butter over medium heat.
  2. Add the diced onion and cook for 3 to 4 minutes until it softens and turns translucent.
  3. Stir in the minced garlic and dried thyme and cook for another 30 seconds.
  4. Sprinkle the flour over the onion mixture and stir constantly for about one minute to cook out the raw flour taste.
Make the Creamy Sauce
  1. Slowly pour in the chicken broth while whisking steadily to prevent lumps from forming.
  2. Add the milk and heavy cream, stirring everything together until smooth.
  3. Bring the mixture to a gentle simmer and allow the sauce to thicken for about 3 to 4 minutes.
  4. Season with salt and pepper and taste as you go.
Cook the Noodles Right in the Sauce
  1. Add the uncooked egg noodles directly into the simmering sauce and stir to submerge them.
  2. Cover the skillet with a lid and cook for 8 to 10 minutes, stirring every couple of minutes so the noodles cook evenly and do not stick to the bottom.
Finish and Serve
  1. Stir in the frozen vegetables and the cooked chicken.
  2. Let everything simmer together uncovered for 3 to 4 more minutes until the vegetables are heated through and the sauce has reached a luscious, gravy-like consistency.
  3. Taste one final time for seasoning, then scatter fresh parsley over the top before serving straight from the skillet.

Notes

Substitution Tips: Swap heavy cream for half-and-half to lighten things up. Use rotisserie chicken instead of raw chicken to cut prep time. For picky eaters, swap the vegetable blend for plain frozen corn or diced potatoes. Meal-Prep Tip: Dice onion and cut chicken the night before and store in separate airtight containers in the fridge. Common Mistakes: Do not skip cooking the flour with butter and onions; keep the heat at a gentle simmer to prevent cream from separating; stir noodles every couple of minutes to prevent sticking; cook chicken in a single layer to sear properly. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze completely cooled leftovers for up to 2 months. Reheat gently on the stovetop over low heat with a splash of chicken broth or milk to restore creamy texture.