Chicken Pot Pie Noodle Skillet
This Chicken Pot Pie Noodle Skillet is SO EASY! A comforting, cheesy, one-pan meal combining shredded chicken, creamy sauce, and tender egg noodles in under an hour.
Servings: 4 servings
Ingredients
- 8 oz egg noodles
- 1 lb chicken breast cooked and shredded
- 1 cup frozen mixed vegetables carrots, peas, corn
- 1 cup chicken broth
- 1 cup milk
- 1/3 cup all-purpose flour
- 1/4 cup butter
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
Prepare the Chicken
- Start with 1 pound of cooked chicken breast, shredded into bite-sized pieces. You can poach the chicken in simmering water for about 15 minutes or use leftover roasted chicken. Having the chicken ready ahead saves time when cooking.
Make the Roux
- In your large skillet, melt 1/4 cup butter over medium heat. Once melted, sprinkle in 1/3 cup all-purpose flour. Stir constantly with a wooden spoon to combine and cook the flour for about 1-2 minutes. This step cooks out the raw flour taste and starts thickening your sauce.
Add Liquid and Seasonings
- Slowly whisk in 1 cup chicken broth and 1 cup milk to the roux. Add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried thyme, plus salt and pepper to taste. Continue whisking until the sauce begins to thicken, about 3-5 minutes.
Cook the Noodles and Veggies
- Add the 8 ounces of egg noodles and 1 cup frozen mixed vegetables directly to the skillet. Stir to combine and cover with a lid. Let it simmer gently for 10-12 minutes, stirring occasionally, until noodles are tender and have absorbed most of the sauce.
Stir in Chicken and Cheese
- Once the noodles and veggies are cooked, fold in the shredded chicken and 1 cup shredded cheddar cheese. Stir until the cheese is melted and everything is heated through.
Serve and Enjoy
- Your Chicken Pot Pie Noodle Skillet is ready! Scoop into bowls and serve warm. This dish pairs wonderfully with a fresh green salad or steamed broccoli for a complete meal.
Equipment
- Large skillet with a lid
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Knife and cutting board
- Colander
Notes
- For the best flavor, shred the chicken by hand rather than chopping it finely to keep tender chunks throughout.
- If you prefer a thicker sauce, reduce the chicken broth to 3/4 cup and increase the milk to 1 1/4 cups.
- Add a sprinkle of paprika or cayenne pepper to the sauce to add subtle warmth and depth.
- Leftover Chicken Pot Pie Noodle Skillet tastes even better the next day after flavors meld in the fridge.
